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Beef massaman soup recipe
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Transformed traditional beef massaman curry into a comforting soup.
Ingredients:
  • 36.80 gm rice bran oil
  • 500g gravy beef, fat trimmed, cut into 3cm pieces
  • 1 brown onion, halved, thinly sliced
  • 115.50 gm massaman curry paste
  • 1 litre salt reduced chicken style liquid stock
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 2 large desiree potatoes, peeled, cut into 2cm pieces
  • 300g sweet potato, peeled, cut into 2cm pieces
  • 126.25 gm coconut milk, plus extra to serve
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • Unsalted roasted peanuts, to serve
  • Fried shallots, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a large heavy-based saucepan over medium-high heat, brown the beef in two batches in half of the oil for 5 to 6 minutes until golden all over. Transfer to a bowl.
  • In the same pan, warm up the remaining oil and sauté the onion for 5 minutes. Stir in the curry paste and cook for 1 more minute. Reintroduce the beef to the pan, ensuring it's well coated. Pour in the stock, and add the bay leaves and cinnamon. Cover and bring to a boil, then lower the heat and let it simmer for 1 hour and 30 minutes, stirring occasionally. Finally, add the potato and sweet potato, cover, and continue cooking for 30 more minutes or until the beef and potato are tender.
  • Remove bay leaves and cinnamon. Add coconut milk, fish sauce, and lime juice. Serve in bowls, garnish with peanuts, fried shallots, and coriander leaves. Finish with a drizzle of extra coconut milk.

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