Spicy Beef Noodle Soup (Boat Noodles) with Blood and Herbs

A deeply flavorful and complex Thai beef noodle soup (Kuay Teow Reua) with a rich, dark broth thickened with blood and infused with aromatic herbs and spices. This version is a simplified take on the traditional recipe, suitable for home cooks.

Prep Time

30 minutes

Total Time

2 hours 30 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£5.47/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

Asian•Thai

Main Ingredient:

Beef

Mood:

Comfort Food•Spicy

Ingredients

Servings

1.5lbsBeef Shank or Chuck Roast(Cut into 2-inch chunks)

£9.00

1cupBeef Blood(Fresh beef blood, or substitute with beef liver paste (see notes))

£2.00

2tbspBeef Liver Paste(If not using blood)

£1.50

8cupsBeef Broth(Low sodium)

£2.50

4cupsWater

8ozDried Rice Noodles (thin)

£1.20

6clovesGarlic(Minced)

£0.30

1Cinnamon Stick

£0.20

2Star Anise

£0.30

1tbspCoriander Seeds(Lightly crushed)

£0.15

1tspWhite Peppercorns(Lightly crushed)

£0.10

2slicesGalangal(About 1/4 inch thick)

£0.25

2stalksLemongrass(Bruised)

£0.40

2tbspDark Soy Sauce

£0.15

2tbspLight Soy Sauce

£0.10

1tbspPalm Sugar(Or brown sugar)

£0.20

2tbspFish Sauce

£0.20

0.5cupChinese Celery(Chopped, for garnish)

£0.50

0.5cupBean Sprouts(For garnish)

£0.40

2tbspFried Garlic(For garnish)

£0.60

to tasteThai Chili Flakes(For garnish (optional))

£0.10

0.3cupPickled Mustard Greens(Chopped, for garnish (optional))

£0.75

1cupMorning Glory (Water Spinach)(Cooked briefly in boiling water, optional garnish)

£1.00

Total Cost

£21.90

£5.47 per serving

Instructions

1.
**Prepare the Broth:** In a large stockpot, combine the beef shank (or chuck roast), beef broth, water, garlic, cinnamon stick, star anise, coriander seeds, white peppercorns, galangal, and lemongrass. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or until the beef is very tender. Skim off any foam or impurities that rise to the surface.
2.
**Season the Broth:** After the beef has simmered, remove it from the pot and set aside. Strain the broth through a fine-mesh sieve to remove the solids. Return the strained broth to the pot. Add the dark soy sauce, light soy sauce, palm sugar (or brown sugar), and fish sauce. Taste and adjust seasonings as needed. The broth should be rich, savory, and slightly sweet.
3.
**Add the Blood (or Liver Paste):** If using fresh beef blood, whisk it vigorously to prevent clotting. Slowly pour the blood into the simmering broth, stirring constantly to incorporate it evenly. Cook for about 5-10 minutes, until the blood is cooked through and the broth has thickened slightly. *If using beef liver paste, mix with some of the broth first and then add to the pot. Simmer for 5-10 minutes*.
4.
**Prepare the Noodles and Beef:** While the broth is simmering, cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Slice the cooked beef into thin pieces.
5.
**Assemble the Soup:** Divide the cooked rice noodles among four bowls. Top with the sliced beef, Chinese celery, bean sprouts, and pickled mustard greens (if using). Ladle the hot broth over the noodles and beef. Garnish with fried garlic and Thai chili flakes (if using). Optionally top with the cooked morning glory.
6.
**Serve:** Serve immediately, allowing diners to add more chili flakes or other condiments to their liking.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, you can brown the beef before adding it to the broth. However, this is not essential.

If you can't find fresh beef blood, you can try using beef liver paste or omitting it altogether. The blood adds a characteristic richness and slightly metallic flavor, but the soup will still be delicious without it.

Adjust the amount of chili flakes to your preference. This soup is traditionally quite spicy.

If you want to add meatballs or fried tofu, add these during the last 15 minutes of simmering the broth.

The broth can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Cooking Equipment

Large Stockpot

Large Skimmer or Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a richer flavor, you can brown the beef before adding it to the broth. However, this is not essential.

Adjust the amount of chili flakes to your preference. This soup is traditionally quite spicy.

If you want to add meatballs or fried tofu, add these during the last 15 minutes of simmering the broth.

The broth can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Spicy Beef Noodle Soup (Boat Noodles) with Blood and Herbs

Ingredients

Instructions