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Coconut, beef and pumpkin curry soup
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Prep Time:
25 minutes
Cook Time:
105 minutes
Total Time:
130 minutes
Coconut, beef, and pumpkin curry soup - A creamy and spicy winter warmer.
Ingredients:
  • 16.80 gm coconut oil
  • 500g beef oyster blade steak, trimmed, cut into 2.5cm pieces
  • 1 large red onion, halved, thinly sliced
  • 1 large carrot, peeled, halved lengthways, thinly sliced diagonally
  • 4cm-piece fresh ginger, peeled, grated
  • 3 garlic cloves, crushed
  • 1 lemongrass stem, pale section only, bruised, finely chopped
  • 20.00 ml finely chopped fresh coriander root and stem
  • 70g (1/4 cup) red curry paste
  • 400ml can coconut milk, plus extra, to drizzle (optional)
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 12.20 gm fish sauce
  • 6.40 gm coconut sugar
  • 1 bunch baby pak choy, leaves separated
  • 82.50 ml fresh coriander leaves, chopped
  • Shredded fresh makrut lime leaf, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil until shimmering. Add the beef and cook, turning occasionally, for about 5 minutes until nicely browned. Transfer the beef to a bowl.
  • Pour the remaining oil into the pan, then toss in the onion and carrot. Sauté for 3 minutes until they begin to soften. Add in the ginger, garlic, lemongrass, and coriander root and stem. Stir and cook for 2 minutes until fragrant. Stir in the curry paste and cook for another 2 minutes until aromatic. Pour in the coconut milk and let it simmer for 2 minutes. Return the beef to the pan, add the stock and 435ml (13 ⁄4 cups) of water. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour and 15 minutes until the beef is tender. Stir occasionally.
  • - Combine the pumpkin, fish sauce, and sugar in the pot and stir well. Let it simmer covered for 10 minutes until the pumpkin is nearly tender. - Add the pak choy and continue simmering covered for 5 minutes until wilted. - Stir in the lime juice and coriander leaves. - If desired, top with makrut lime leaf and additional coconut milk.

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