Beef and Lemongrass Noodle Soup with Mushrooms

Beef and Lemongrass Noodle Soup with Mushrooms is a fragrant, deeply satisfying dish that’s full of bold Southeast Asian flavors. Tender slices of beef, earthy mushrooms, and slurp-worthy noodles come together in a light yet rich broth infused with lemongrass, ginger, garlic, and chili. I love how this soup warms me from the inside out and fills the kitchen with its irresistible aroma.

Why You’ll Love This Recipe

I love this recipe for its perfect blend of comfort and freshness. The broth is bright from the lemongrass and lime, but still savory and rich thanks to the beef and mushrooms. It’s a one-bowl meal that feels light but keeps me full, and the layers of flavor are built from simple, real ingredients. Plus, it’s easy to customize depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (sirloin, flank, or ribeye works well)
• Rice noodles or vermicelli
• Mushrooms (shiitake, oyster, or cremini), sliced
• Lemongrass stalks, trimmed and smashed
• Fresh ginger, sliced
• Garlic, minced
• Red chili (optional, for heat)
• Beef broth or stock
• Fish sauce
• Soy sauce
• Lime juice
• Brown sugar or palm sugar (optional)
• Green onions, sliced
• Fresh herbs: cilantro, Thai basil, or mint
• Neutral oil (for cooking)

Directions

1. I start by soaking or cooking the noodles according to the package instructions, then rinse and set them aside.
2. In a large pot, I heat a little oil and sauté the garlic, ginger, lemongrass, and chili until fragrant.
3. I pour in the beef broth and bring it to a simmer. I add fish sauce, soy sauce, and a touch of sugar to balance the flavors.
4. I let the broth simmer gently for 15–20 minutes so the aromatics can infuse it.
5. I strain out the lemongrass and ginger slices (optional) for a smoother broth.
6. I add the mushrooms and cook until tender, about 3–5 minutes.
7. I stir in the thinly sliced beef and cook just until it’s no longer pink — about 1–2 minutes.
8. I finish the broth with a squeeze of lime juice to brighten it up.
9. I divide the noodles into bowls, ladle the hot soup over the top, and garnish with green onions and herbs.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add bok choy or spinach for extra greens, or use tofu instead of beef for a vegetarian version. For extra depth, I use a bit of star anise or cinnamon in the broth. If I’m short on lemongrass, I use a lemongrass paste or tea as a backup. I also love topping the soup with crispy shallots or a soft-boiled egg when I want a heartier bowl.

Storage/reheating

I store the broth, noodles, and toppings separately in the fridge for up to 3 days. To reheat, I warm the broth gently on the stove and pour it over freshly warmed noodles. Keeping the components separate helps the noodles stay springy and not overcooked.

FAQs

What cut of beef is best for this soup?

I like using thinly sliced flank, sirloin, or ribeye. The key is slicing it very thin so it cooks quickly in the broth.

Can I use dried lemongrass?

Fresh lemongrass is best for flavor, but I’ve used dried or frozen lemongrass in a pinch. I just simmer it a little longer to draw out the flavor.

Is this soup very spicy?

Not unless I add a lot of chili. I usually start with a small amount and let everyone adjust the heat to their taste with chili oil or fresh sliced chilies.

Can I use other types of noodles?

Yes. I’ve used udon, egg noodles, or even glass noodles depending on what I have. Rice noodles are traditional and work beautifully.

What makes this soup different from pho?

This soup is simpler and quicker to make than pho, and the lemongrass and mushrooms give it a distinct Southeast Asian twist. It’s less about long simmering and more about bold aromatics.

Conclusion

Beef and Lemongrass Noodle Soup with Mushrooms is one of those meals that feels like a warm, nourishing hug in a bowl. It’s light but loaded with flavor, easy to make, and endlessly customizable. Whether I’m chasing away the chill of a cold day or just craving something bold and brothy, this soup always delivers comfort and satisfaction.

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