Naturally gluten free Thai Beef Curry Noodle Soup with creamy coconut milk, sweet potato, warming spices and a bit of heat is the perfect meal for cold winter nights.
Course Soup
Cuisine Thai
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Calories 405kcal
Author Tristin Rieken
Ingredients
1poundcubed beef steaktenderloin or sirloin steak
2tablespoonscanola oil
½mediumwhite oniondiced
3clovesgarlicminced
1mediumsweet potatoor red garnet yam, peeled and cubed in 1" pieces
2tablespoonsred curry paste
115 ounce cancoconut milk
1tablespoonfish sauce
4cups low sodium chicken stock
1tablespoonlime juice
116 ounce packagewide rice noodles
¼cupfresh herbsbasil, cilantro, mint or scallions
Instructions
In a large saucepan over medium high heat oil until shimmering.
Add cubed beef in a single layer and allow to brown without touching for at least 2 minutes.
Reduce heat to medium, stir and add onion. Cook until onions are softened and meat is browned, 3-5 more minutes.
Add sweet potato cubes and minced garlic. Cook until garlic is fragrant, about 30 seconds. Then add curry paste and stir to coat.
Add coconut milk while stirring to scrape up any stuck on bits. Add chicken stock, fish sauce, soy sauce and lime juice. Increase heat to medium high and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 more minutes.
2 minutes before the soup is finished, add rice noodles and simmer until cooked through.
Serve soup with fresh herbs, chile sauce, and lime wedges on the side.
Notes
Alternately, you can serve the rice noodles or whatever other grain on the side. Simply cook as directed and serve soup and noodles or rice separately.