Slow Cooker Beef and Lemongrass Noodle Soup Slow Cooker Beef and Lemongrass Noodle Soup

Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Ronald Tsang

Bright, citrusy lemongrass, heady star anise and fresh ginger add flair to store-bought beef broth in this Asian-inspired twist on chicken noodle soup. Different brands of udon noodles vary greatly in sodium content. Look for noodles that have about 400 milligrams of sodium per 200-gram package.

  • Prep time 30 minutes
  • Total time 8 hours & 30 minutes
  • Portion size 8 servings



In slow cooker, combine broth, ginger, lemongrass, star anise, salt and 4 cups water. Add beef, pushing to submerge; cover and cook on low until beef is tender, about 8 hours.

Using slotted spoon, remove beef to cutting board. Using 2 forks, shred beef, discarding any fat.

Discard ginger, lemongrass and star anise. Skim fat from surface of cooking liquid. Stir noodles and carrots into slow cooker; cover and cook on high until tender, about 10 minutes. Stir in beef, fish sauce, lime juice and half of the cilantro. Ladle soup into serving bowls; sprinkle with remaining cilantro.

Tip from The Test Kitchen: You can remove the lemongrass, ginger and star anise from the broth either with a slotted spoon or by straining the broth through a cheesecloth-lined fine-mesh sieve—just be sure to dampen the cheesecloth before laying it over the sieve. Then, return the strained broth to the slow cooker and continue with the recipe as directed.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 852 mg
  • Sugars 1 g
  • Protein 25 g
  • Calories 239.0
  • Total fat 4 g
  • Potassium 342 mg
  • Cholesterol 55 mg
  • Saturated fat 1 g
  • Total carbohydrate 24 g


  • Iron 18.0
  • Folate 3.0
  • Calcium 3.0
  • Vitamin A 17.0
  • Vitamin C 2.0
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Lunch & Dinner

Slow Cooker Beef and Lemongrass Noodle Soup