Spicy Beef Noodle Soup Recipe

Do you have 20 minutes of free time right now and about six hours before dinnertime? Then spend those 20 minutes now whipping together this spicy beef noodle soup so you later can enjoy one of the tastiest (and yes, spiciest) succulent soups you've ever slow-cooked for yourself. Sure, the end product pictured here may be gorgeous, but it is indeed a dish you can handle. In fact, "this is beginner for sure," says chef and recipe developer Jason Goldstein of Chop Happy. 

That said, this soup does call for a number of ingredients the average home kitchen probably won't have on hand, like baby bok choy and Thai chili paste. Don't get discouraged, and do get to the grocery store, because once you realize how easy the prep is, you're going to start stocking the stuff needed for this slowly simmering soup at pretty much all times. Or just plan ahead and make a huge batch today, then save plenty for later. "You can freeze [the soup] for up to six months then defrost it in the fridge overnight or place it frozen in a slow cooker on low for six hours to reheat while you're at work," says Goldstein.

Any way you make this soup, whether from scratch or re-heated, it's time well spent.

As noted, some of the stuff for this spicy beef noodle soup you will probably have on hand, but some of it you almost surely won't. So plan ahead! All told, this spicy slow cooker soup calls for five beef short ribs with the bone in, a tablespoon of blended salt and pepper, a tablespoon of garlic powder, four tablespoons of red Thai chili paste, a can of coconut milk, three garlic cloves, a lime, four cups of chicken broth, a bunch of chopped baby bok choy, four scallions, half a cup of cilantro, and a package ramen noodles.

Want the savory flavor without as much heat? No problem. "You can dial down the spice by omitting the final addition of chili paste at end of recipe," says Goldstein.

First things first, pre-heat the oven to 450 degrees Fahrenheit. Now place the short ribs on a wire rack over a baking sheet and season the meat with a tablespoon of salt and pepper and the garlic powder. (Optionally, you can leave in the meat in the fridge overnight to allow the seasoning to infuse fully into the short ribs, but this is not necessary if you don't want to wait.) 

Next, put the short ribs into the 450-degree oven on the top rack and cook them for 15 minutes until they well browned — this will sear the meat without requiring you to get out a pan.

With the beef ribs good and seared, next add two tablespoons of the Thai chili paste, the coconut milk, and the lime juice to the slow cooker and whisk to combine everything thoroughly.

Next, add in the browned short ribs, cilantro, scallions, garlic, and the chopped baby bok choy to the slow cooker. Now cover the slow cooker and put the heat on low. The next part is the hardest part of the entire recipe: waiting for it to cook. This will take about six hours, so you have plenty of time to go about your day before it's time to eat.

When the spicy beef noodle soup is done cooking for those six hours, add in two more tablespoons of Thai chili paste and mix it in, unless you have decided to go for a milder soup. Regardless, you can then portion the cooked noodles out into bowls, fill the bowls with broth and veggies, and then add the short ribs. 

Top each bowl with lime, extra scallions, and cilantro for a garnish that adds a bit more flavor and dazzling looks. Also, keep in mind that those who prefer a spicier soup can add more Thai chili paste.