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Thai red curry beef soup
Thai red curry beef soup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Cozy up with flavorful Thai beef noodle soup.
Ingredients:
  • 100g rice stick noodles
  • 500g Beef Rump Steak
  • 100g curry paste
  • 1L (4 cups) chicken stock
  • 400ml can light coconut milk
  • 125g pkt baby corn spears, thinly sliced diagonally
  • 1 bunch baby bok choy, cut into wedges
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • 42.00 gm lime juice
  • Coriander leaves, to serve
Instructions:
  • Place the noodles in a large heatproof bowl and cover with boiling water. Let them soak for 5 minutes, then drain well.
  • Preheat a barbecue grill or chargrill on high heat. Season the beef with pepper and grill for 2 minutes on each side for a perfect medium doneness. Place the beef on a plate, cover it with foil, and let it rest for 5 minutes before thinly slicing.
  • In a large saucepan over medium-high heat, sauté the curry paste for 2 minutes until fragrant. Pour in the stock and coconut milk, then bring to a simmer.
  • 1. Introduce the baby corn and cook for 2 minutes until tender. 2. Incorporate the bok choy and cook for 1 minute until just tender. 3. Stir in the sugar, fish sauce, and lime juice. 4. Taste and adjust seasoning to your preference.
  • Place the noodles in serving bowls, pour over the soup mixture, add the beef on top, sprinkle with fresh coriander, and serve with lime wedges immediately.

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