Slow-Simmered Laotian Beef Noodle Soup with Tamarind Broth

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A rich, tangy beef noodle soup featuring slow-cooked beef in a tamarind-infused broth with fresh herbs and rice noodles. This Asian-inspired soup recipe, ready in about 180 minutes, pairs beef brisket, dried tamarind pulp, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into chunks beef brisket
• 3 tbsp dried tamarind pulp
• 8 cups water
• 3, sliced thin shallots
• 5 cloves, smashed garlic cloves
• 2-inch piece, sliced galangal root
• 2, bruised lemongrass stalks
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 8 oz rice noodles (thin)
• 1 cup bean sprouts
• 1/4 cup fresh mint leaves
• 1/4 cup cilantro leaves
• 4 lime wedges
• 2, thinly sliced scallions
• 1 tsp, optional red chili flakes

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine 1.5 lbs beef brisket chunks with 8 cups water, 3 sliced shallots, 5 smashed garlic cloves, 2-inch sliced galangal root, and 2 bruised lemongrass stalks. Bring to a boil over high heat, then reduce to low and simmer uncovered for 2.5 hours until beef is tender.
2. Step 2: After simmering, remove beef brisket pieces and set aside. Strain the broth through a fine sieve to remove solids, then return broth to the pot.
3. Step 3: Stir 3 tbsp dried tamarind pulp into the hot broth until fully dissolved, then add 3 tbsp fish sauce and 2 tbsp palm sugar. Taste and adjust seasoning balancing sour, salty, and sweet.
4. Step 4: Meanwhile, soak 8 oz thin rice noodles in warm water until soft, about 10 minutes, then drain.
5. Step 5: Slice the cooked beef brisket thinly and divide among serving bowls. Place softened rice noodles over the beef.
6. Step 6: Ladle the hot tamarind broth over the noodles and beef until just covered.
7. Step 7: Top each bowl with 1 cup bean sprouts, 1/4 cup fresh mint leaves, 1/4 cup cilantro leaves, 2 thinly sliced scallions, and a pinch of 1 tsp red chili flakes if desired.
8. Step 8: Serve with lime wedges on the side for squeezing over the soup immediately before eating.