Thai Red Curry and Beef Soup

thai-red-curry-beef-soup
Photo by Paul Sirisalee
Thai Red Curry and Beef Soup 3.8 70 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 693 calories
    • Fat 36 g
    • Sat Fat 23 g
    • Cholesterol 47 mg
    • Sodium 1,197 mg
    • Protein 32 g
    • Carbohydrate 62 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 64 mg

Cook the noodles according to the package directions.Meanwhile, brown the steak and sweet potato with the onion in the canola oil in a large pot over medium-high heat, 5 to 7 minutes.Add the chicken broth, coconut milk, red curry paste, and Asian fish sauce; simmer until the potato is tender, 8 to 10 minutes.Stir in the noodles and lime juice. Top with the basil and chili. 

Ingredients

  1. Check 8 ounces rice noodles
  2. Check 1 pound sirloin steak, cut into 1-inch pieces
  3. Check 1 sweet potato, peeled and cut into 1-inch pieces
  4. Check 1 onion, sliced
  5. Check 2 tablespoons canola oil
  6. Check 4 cups low-sodium chicken broth
  7. Check 1 15-ounce can coconut milk
  8. Check 2 tablespoons red curry paste
  9. Check 2 tablespoons Asian fish sauce
  10. Check 1 tablespoon lime juice
  11. Check fresh basil leaves
  12. Check 1 chili, sliced

Directions

  1. Cook the noodles according to the package directions.
  2. Meanwhile, brown the steak and sweet potato with the onion in the canola oil in a large pot over medium-high heat, 5 to 7 minutes.
  3. Add the chicken broth, coconut milk, red curry paste, and Asian fish sauce; simmer until the potato is tender, 8 to 10 minutes.
  4. Stir in the noodles and lime juice. Top with the basil and chili.