Kuay Teow Neua, Kuai Tiao Nuea, Thai Beef Noodles
This Thai beef noodle soup recipe simmers beef shin with star anise, cinnamon and soy until tender, then serves it in a dark, aromatic broth over rice noodles. One serving is about 650 g, and the soup is a full, warming lunch on its own.
Kuay teow neua is Thailand's beef noodle soup, sold from street stalls and small shops across Bangkok. Chinese noodle-soup traditions reached Thailand with Chinese traders and settlers, and Thai cooks made the dish their own with a dark, spiced broth seasoned with fish sauce, star anise and cinnamon. Unlike boat noodles, which are thick and rich with pork blood, kuay teow neua has a clear, dark broth and sliced beef.
Pairs well with: Serve with chilli flakes, lime wedges and fish sauce on the side so everyone seasons their own bowl.
Provenance
Thailand
Bangkok Street-Stall Classic
East & South Asia
Time Dedication
2h 50m
20m prep • 150m cook
Batch Yield
4 Servings
580 kcal per serving
1 serving ≈ 650 g
Technical Skill
Intermediate
Easy (Slow Simmer)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Bangkok Street-Stall Classic
Photo: chomjong, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $3–4 per serving at home (USD)
Good Thai beef noodle soup has a clear dark broth, tender sliced beef and springy noodles — never cloudy or greasy.
Execution Methodology & Culinary Technique
Prep Stage: Soak the Noodles, Ready the Garnishes
15 Mins • Bowls and Knife Work
Soak the rice noodles in warm water for 10 minutes. Rinse the bean sprouts, cut the bok choy, slice the spring onions and pick the coriander leaves. Measure the fish sauce, dark soy sauce and palm sugar, and put the chilli flakes and lime wedges in small bowls for the table.
Maestro Tip: Have every garnish ready before the broth is done — once the noodles are in the bowl, the soup must be served immediately or the noodles go soft.
120 Mins Gentle simmer, about 95°C (203°F)
Put the beef, broth, star anise and cinnamon in a large pot and bring to a boil. Skim off any foam, then turn the heat down to the gentlest simmer, cover, and cook for about 2 hours until the beef is tender enough to cut with a spoon.
Keep the simmer truly gentle — a hard boil makes the meat tough and the broth cloudy.
Done when: The beef yields easily to a fork and the broth smells warmly spiced.
5 Mins Simmer, about 95°C (203°F)
Lift out the beef and slice it into bite-size pieces. Stir the fish sauce, dark soy sauce and palm sugar into the broth and taste: it should be salty, a little sweet and warmly spiced. Add the meatballs and simmer for 5 minutes until heated through.
Season at the end, not the start — the broth concentrates as it simmers and early seasoning ends up too salty.
Done when: The broth is dark, balanced and hot; the meatballs are heated through.
5 Mins Boiling water, 100°C (212°F)
Bring a separate pot of water to a rolling boil. Cook the soaked noodles for 2 to 3 minutes until just tender, then add the bok choy for the last 30 seconds. Drain well — wet noodles water down the broth.
Cook the noodles in plain water, not in the broth, so the broth stays clear and dark.
Done when: The noodles are tender but still springy; the bok choy is bright green.
5 Mins Hot, about 80°C (176°F)
Divide the noodles and bok choy between 4 deep bowls. Top with the sliced beef and meatballs, then ladle over the hot broth. The broth should cover the noodles completely.
Warm the bowls first with hot water — a cold bowl cools the soup before it reaches the table.
Done when: Each bowl has noodles, beef, meatballs and plenty of hot broth.
2 Mins Hot, about 75°C (167°F)
Scatter bean sprouts, spring onions, coriander and fried garlic over each bowl. Serve immediately with chilli flakes, lime wedges and extra fish sauce on the side, so everyone seasons their own bowl.
Eat the sprouts fresh and crisp on top — they wilt in minutes once the hot broth hits them.
Done when: The bowls are hot, fragrant and colourful, ready to eat.
Finishing Touches & Plating
Squeeze lime over the bowl, add chilli to taste, and eat while the broth is steaming — this is a soup that waits for no one.
Nutritional Physiology & Benefits
Energy
580
kcal / serving
Protein
39g
Complete AA
Carbs
51g
Complex
Fats
20g
Healthy
| Energy | 580 kcal |
| Protein | 39 g |
| Carbohydrates | 51 g |
| Fat | 20 g |
| Fibre | 2.4 g |
| Sugar | 6.5 g |
| Sodium | 1471 mg |
| Energy | 89 kcal |
| Protein | 6 g |
| Carbohydrates | 7.9 g |
| Fat | 3.1 g |
| Fibre | 0.4 g |
| Sugar | 1 g |
| Sodium | 226 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Iron and zinc (beef), vitamin B12 (beef), vitamin C (bean sprouts and lime), vitamin K (bok choy), folate (bean sprouts).
High in Protein
About 39 g of protein per serving from the beef and meatballs, which helps keep you full for hours.
Fresh Crunch and Greens
Bean sprouts, bok choy and herbs add fibre, vitamin C and crunch to a rich, meaty broth.
Warming and Hydrating
A big bowl of hot broth with noodles is a comforting, hydrating lunch, especially on a cold day.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Iced Thai Tea or Water
A cold drink balances the hot, salty broth — iced Thai tea is the street-stall classic, plain water works just as well.
Vegetables
Extra Bean Sprouts and Herbs
A side plate of raw bean sprouts, Thai basil and lime lets everyone add freshness and crunch to taste.
Sides
Fried Spring Rolls
Crisp spring rolls on the side add a crunchy contrast to the soft noodles and hot broth.
Full Menus
As a Street-Stall Lunch
In Thailand this is a complete lunch on its own — noodles, beef and broth, seasoned at the table.
Complete menu
Serve the soup with a side plate of bean sprouts, Thai basil and lime, plus iced Thai tea — a classic Bangkok street-stall lunch.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Adding Extra Salt Early
Fish sauce and soy sauce are both very salty, and the broth concentrates as it simmers — season at the end and taste before adding more. This is general guidance, not medical advice.
A Heavy Dessert Straight After
One bowl is about 580 kcal and very filling — a rich dessert straight after is more than most people need at one sitting.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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