| | Marion's Thai boat noodle soup
Marion's Thai boat noodle soup
Marion's Thai boat noodle soup 4.2-5 10
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Use a mortar and pestle to pound the garlic, coriander and peppercorns together to form a coarse paste.
  2. Heat oil in a large saucepan over high heat. Cook the beef for 2 minutes or until browned. Add the garlic mixture. Cook for 1 minute. Add stock, lemongrass, star anise, cinnamon and soy sauces. Reduce heat to low. Gently simmer for 1 1?2 hours, skimming the surface occasionally. Remove beef with a slotted spoon. Strain the broth and discard solids. Return beef to the broth. Set aside.
  3. Meanwhile, for the marinated pork, combine the pork and soy sauce in a bowl. Cover and place in the fridge.
  4. For the garlic oil, place oil and garlic in a saucepan over medium heat. Cook for 2-3 minutes until garlic just starts to turn golden. Pour into a heatproof bowl. Set aside.
  5. Cook the noodles in a large saucepan of boiling water for 2 minutes or until just tender. Drain and rinse under cold water. Use scissors to coarsely chop the noodles into more manageable lengths. Divide among serving bowls.
  6. Place buk choy in the serving bowls. Coarsely chop beef into small pieces. Add to bowls. Return stock to high heat until simmering. Add marinated pork and simmer for 1 minute or until just cooked. Divide pork among bowls. Top with broth, basil, coriander, chilli and bean sprouts. Serve with garlic oil and chilli powder.
Time for preparing:
95 min.


  • 6 garlic cloves, coarsely chopped
  • 6 fresh coriander roots, cleaned, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon vegetable oil
  • 400g beef chuck steak or gravy steak, cut into 4cm pieces
  • 2L (8 cups) Massel chicken style liquid stock
  • 2 lemongrass stems, bruised, cut into 4cm strips
  • 3 star anise
  • 1 cinnamon stick
  • 1 tablespoon dark soy sauce
  • 60ml (1/4 cup) light soy sauce
  • 150g dried rice vermicelli or egg noodles
  • 200g (about 2) buk choy, finely sliced
  • 1/2 cup fresh Thai basil leaves
  • 1/4 cup fresh coriander, coarsely chopped
  • 1 long fresh red chilli, finely chopped
  • 80g bean sprouts
  • Chilli powder, to taste
  • Marinated pork
  • 100g pork fillet, thinly sliced
  • 1 tablespoon light soy sauce
  • Garlic oil
  • 60ml (1/4 cup) vegetable oil
  • 5 garlic cloves, coarsely chopped