Thai Beef Red Curry Soup

Warm up from the inside out with this fragant, Thai inspired beef and noodle soup.

0:20 To prep

0:30 To cook

12 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  250g rice stick noodles
•  1kg Beef Rump Steak
•  1/3 cup (100g) red curry paste
•  1L (4 cups) chicken stock
•  400ml can light coconut milk
•  125g pkt baby corn spears, thinly sliced diagonally
•  1 bunch baby bok choy, cut into wedges
•  2 tablespoons brown sugar
•  1 tablespoon fish sauce
•  2 tablespoons lime juice
•  Coriander leaves, to serve
• 
  

• Method

1. Step 1
   Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for  10 mins to soak. Drain well.
2. Step 2
   Meanwhile, heat a barbecue grill or chargrill on high. Season the beef with pepper. Cook for 5 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
3. Step 3
   Heat a large saucepan over medium-high heat. Add the curry paste and cook, stirring, for 2 mins or until aromatic. Add the stock and coconut milk and bring to a simmer.
4. Step 4
   Add the baby corn. Cook for 10 mins or until tender. Add the bok choy and cook for 5 mins or until just tender. Add the sugar, fish sauce and lime juice. Taste and season.
5. Step 5
   Divide the noodles among serving bowls. Ladle over the soup mixture. Top with the beef. Sprinkle with coriander and serve immediately with lime wedges.