Beef and Coconut Curry Soup

    9 hours

    This is a simple Asian-inspired soup. Rice noodles are topped with pan-seared steak, beansprouts and a curried peanut and coconut soup.

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    Serves: 2 

    • 300g beef rump steak, fat removed and thinly sliced
    • 1 teaspoon sesame oil
    • 1 teaspoon finely chopped garlic
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon rice bran oil
    • 100g rice noodles
    • 2 tablespoons red curry paste
    • 1 teaspoon finely chopped garlic
    • 1/2 teaspoon finely chopped ginger
    • 1 teaspoon finely chopped coriander
    • 1 tablespoon caster sugar
    • 2 tablespoons crunchy peanut butter
    • 1/2 teasoon fish sauce
    • 2 teaspoons lime juice
    • 440ml coconut milk
    • 225ml water
    • 250ml beef stock
    • 3 spring onions, finely sliced and chilled in iced water, for garnish
    • 200g ready-prepared stir-fry vegetables
    • 100g beansprouts
    • 1 tablespoon finely chopped fresh mint leaves
    • 2 tablespoons roughly chopped fresh basil leaves
    • 1 small red chilli, julienned, for garnish
    • rice bran oil for frying

    Prep:30min  ›  Cook:30min  ›  Extra time:8hr marinating  ›  Ready in:9hr 

    1. Mix sesame oil, garlic, bicarbonate of soda and 1 tablespoons rice bran oil in a glass or stainless steel bowl. Add sliced steak and mix to coat evenly. Cover with cling film and refrigerate overnight.
    2. Place noodles in heat-proof bowl and cover with boiling water.
    3. Heat oil in a large wok, add red curry paste and cook until fragrant.
    4. Add garlic, ginger, coriander, lime juice, fish sauce and sugar. Stirring after each addition.
    5. Add coconut milk, water and beef stock stir. Leave to simmer.
    6. In a small frying pan, stir-fry stir-fry vegetables and spring onion for 2 to 3 minutes, then add to the soup.
    7. Reheat small frying pan, adding oil if necessary and pan-sear the steak. Remove from heat and set aside.
    8. In two deep soup bowls, half fill with noodles, then top with steak and beansprouts.
    9. Ladle hot soup into bowls, sprinkle with mint and basil.
    10. Garnish with spring onion and sliced chilli.


    Rice bran oil can be purchased in speciality shops or online.

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