Coconut Beef Curry Soup with Rice Noodles
A comforting bowl of Coconut Beef Curry Soup with Rice Noodles, featuring creamy coconut milk, tender beef, and aromatic spices, perfect for cozy nights.
Ingredients
Beef and Broth
- 1.5 lbs beef stew meat or flank steak, thinly sliced
- 4 cups beef broth or water
- 1 can coconut milk (14 oz)
Spices
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1–2 tbsp vegetable oil for cooking
- 1 tbsp fish sauce (optional)
- 1 tbsp soy sauce
- 1 tbsp brown sugar (optional)
- Salt and pepper to taste
Vegetables
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1–2 hot chilies, sliced
To Serve
- 6 oz rice noodles
- Fresh cilantro, chopped
- Lime wedges
- Sliced green onions
- Sliced red chili (optional)
Instructions
Cooking the Beef
- Heat vegetable oil in a large pot over medium-high heat.
- Add the beef slices and cook until browned on all sides. Remove the beef and set it aside.
Preparing the Soup
- In the same pot, add a little more oil if necessary.
- Add the onion, garlic, and ginger. Sauté for 4–5 minutes, or until the onion is softened and fragrant.
- Stir in the curry powder, turmeric, cumin, cinnamon, and sliced chilies. Cook for 1–2 minutes until the spices become fragrant.
- Pour in the coconut milk and beef broth, stirring well to combine. Add the fish sauce, soy sauce, and brown sugar. Bring the soup to a simmer.
- Return the browned beef to the pot. Cover and simmer for 30–45 minutes, or until the beef is tender.
Cooking the Noodles
- Cook the rice noodles according to package instructions. Drain and set aside.
Serving
- To serve, place a portion of cooked rice noodles into each bowl.
- Ladle the hot soup over the noodles.
- Garnish with cilantro, green onions, and lime slices. For extra heat, add sliced red chilies.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Consider freezing without noodles to preserve freshness.