You gotta’ love all the coconut curry soups out there. I enjoy the many winter squash based varieties—but today I was craving something new.
So when I saw this Beef Coconut Curry soup at Noshing with the Nolands, I was so there. As the author pointed out, you don’t often see these soups made with beef, especially ground beef. I loved the curly ramen in here too!
Of course, in my best “add-a-veggie” mode, I also tossed in some julienned rutabaga, leftover from fall’s CSA harvest. I’d also consider carrots which you can even find pre-cut! A bit of vegetable turns it into more of a complete meal—perfect!
How to Make Beef Coconut Curry Soup
Cook the aromatics for a few minutes then add the vegetables and liquids.
When tender, add the noodles and reserved beef
Serve with lime, cilantro and peanuts.
Comments and Serving Suggestions
Since this soup has meat, protein, vegetable and starch, you don’t really need to add anything to it unless you are especially hungry. But a fruit-based dessert or salad might round it out and add even more nutrition.
I garnished with peanuts, cilantro and lime as recommended, but will probably skip the peanuts next time. The cilantro and especially the lime added great flavor notes, so those are keepers!
Beef Coconut Curry Soup
- 1 lb ground beef
- 1 Tablespoon sesame oil
- 3 Tablespoon Thai red curry paste
- A teaspoon dried chili flakes
- 1 Tablespoon soy sauce or Tamari Sauce
- 1 Tablespoon honey
- 2 teaspoons minced ginger or ginger paste
- 1 teaspoon minced garlic
- 4 cups broth of your choice
- 1 can light coconut milk
- 2 cups julienned or grated carrots or rutabaga
- 8 ounces sliced mushrooms
- 1 Tablespoon fresh lime juice
- 5-10 ounces ramen noodles or rice noodles
- ½ cup cilantro stems removed
- ¼ cup chopped peanuts
- Lime wedges
- In a Dutch oven or large saucepan brown the ground beef over medium heat breaking it up well. Add the sesame oil to the beef then transfer to a plate and keep warm.
- Reduce heat to medium-low and put the curry paste, chili pepper, soy sauce, honey, ginger, and garlic in the pan. Cook stirring for 1-2 minutes until the mixture is dark and aromatic.
- Add the broth, carrots (or rutabaga), sliced mushrooms, coconut milk, and lime juice. Bring to boil then simmer until the vegetable is tender, about 10 minutes,
- Return the beef to the pot along with the noodles. Cover and simmer for 5-10 minutes until the noodles are done. Taste, then add salt and pepper if desired.
- Serve, garnished with lime wedges, peanuts and/or cilantro.
All About the Noodles
- Beef Coconut Curry Soup by Art of Natural Living
- Easy Linguine with Clam Sauce by A Kitchen Hoor’s Adventures
- Edamame Noodle Salad by Karen’s Kitchen Stories
- Hot Garlic Noodles by Magical Ingredients
- Japanese Pan Noodles with Steak by Making Miracles
- Million Dollar Spaghetti Casserole by Cheese Curd In Paradise
- Savory Noodle Kugel by Palatable Pastime
- Spicy Arrabbiata Zoodles by That Recipe
- Tofu Lo Mein by Hezzi-D’s Books and Cooks
- Frozen Peach Margaritas at Home
- Suburban Sugar Shack (Backyard Maple Syrup)