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Beef and Lemongrass Noodle Soup with Mushrooms

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A fragrant and comforting Southeast Asian-inspired soup featuring thinly sliced beef, mushrooms, and rice noodles in a lemongrass-infused broth. Perfect for a nourishing, flavor-packed meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Southeast Asian
  • Diet: Low Fat

Ingredients

  • 1 lb thinly sliced beef (sirloin, flank, or ribeye)
  • 8 oz rice noodles or vermicelli
  • 1 cup mushrooms (shiitake, oyster, or cremini), sliced
  • 2 lemongrass stalks, trimmed and smashed
  • 1 tbsp fresh ginger, sliced
  • 3 cloves garlic, minced
  • 1 red chili, sliced (optional)
  • 6 cups beef broth or stock
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp brown sugar or palm sugar (optional)
  • 1 tbsp lime juice
  • 2 green onions, sliced
  • 1/4 cup fresh herbs: cilantro, Thai basil, or mint
  • 1 tbsp neutral oil

Instructions

  1. Cook or soak rice noodles according to package instructions, rinse, and set aside.
  2. Heat oil in a large pot over medium heat. Sauté garlic, ginger, lemongrass, and chili until fragrant.
  3. Add beef broth and bring to a simmer. Stir in fish sauce, soy sauce, and sugar (if using).
  4. Simmer the broth for 15–20 minutes to infuse with aromatics.
  5. Strain out lemongrass and ginger for a smoother broth (optional).
  6. Add mushrooms and cook until tender, about 3–5 minutes.
  7. Add sliced beef and cook until no longer pink, 1–2 minutes.
  8. Stir in lime juice to brighten the broth.
  9. Divide noodles into bowls, pour hot broth over, and garnish with green onions and herbs.

Notes

  • Use tofu instead of beef for a vegetarian version with vegetable broth.
  • Add bok choy or spinach for extra greens.
  • Add star anise or cinnamon for more depth in the broth.
  • Use lemongrass paste or tea if fresh lemongrass isn’t available.
  • Top with crispy shallots or soft-boiled egg for extra richness.

Nutrition

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