Beef Coconut Curry Soup
With strong Thai elements, and the unusual addition of ground beef, Beef Coconut Curry Soup is easy, tasty and unique! 
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. Or try this Ground Beef Stir Fry for more ground beef and vegetable goodness!
Could this be the something new I was looking for? 
How to Make Beef Coconut Curry Soup
The soup is quick and easy to make. You start by browning the ground beef 
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!
I was worried that my husband would find this soup a bit spicy or too exotic. In the end, he loved it. Chalk another victory for cooking outside the box! 
Beef Coconut Curry Soup
Ingredients
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
Garnish (optional)
- ½ cup cilantro stems removed
- ¼ cup chopped peanuts
- Lime wedges
Instructions
- 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.
Nutrition
For more fun recipes, check out:
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
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This soup is has some of my favorite thing! I love the creamy noodles with the beef- yum!
Thanks Ashley!
This has all the flavors I love in it!! I’m such a curry fan. And rutabaga (I like to call them swedes) is such a sponge for flavors. Great idea!
I love to “sneak” in some of the root vegetables when I can!
Very interesting use of the rutabaga! It is one of my favorite vegetables… And so hard to find. (At least here in Tucson) Wonderful flavors in this dish! Thanks for another great idea
Well that makes me feel a little better all the great foods you get locally David 🙂
It’s fun cooking outside the box and your soup sounds different and delicious.
It really was a fun twist!
This looks amazing, definitely an upgrade to instant noodle ramens. They look so tasty and very filling which I love.
Definitely not your packaged instant ramen!
I love the ground hamburger twist on this! It’s the perfect soup for the long winter. Adding the veggies is a great way to amp up the nutrition and make the most of your CSA harvest.
Yes, it really came together into an easy and tasty meal Thao!
This has me drooling! I have some yellow Thai paste and I am sure that will work with this. Great idea for a cold night when you need something warming 🙂
I’ll bet that would work too. Yes, where would we be without soup on cold nights!
Sounds and looks delicious Inger!!
Thanks Gloria!
Love the Thai flavors. This is yummy and delicious!
Aren’t they great!
I luuurve all of the ingredients in this soup. What a beautiful curry.
I hope you enjoy Karen!
This sounds amazing. I need to grab some curry paste and try this! YUM!
I was so happy when I discovered a jar in my refrigerator! It was like food fate 🙂