30 Minute Beef Coconut Curry Soup

Ingredients

• 1 lb lean ground beef
• 1 tsp sesame oil
• 3 tbsp Thai red curry paste
• 1 dried red Thai chili finely chopped
• 1 tbsp soy sauce
• 2 tsp honey
• 2 tsp minced ginger
• 1 tsp minced garlic
• 4 cups chicken broth (sodium reduced)
• 1 can (400 ml light coconut milk)
• 1 tbsp fresh lime juice
• 200 grams of Asian egg noodles
• 8 ounces sliced mushrooms
• 1/2 cup cilantro stems removed
• 1/4 cup chopped peanuts
• Lime wedges for garnish

Instructions

1. 1

   1. In a large Dutch oven or saucepan cook the beef over medium heat breaking it up with a wooden spoon until browned.

2. 2

   2. Add the sesame oil to the beef while it is cooking. Transfer the beef to a plate and set aside.

3. 3

   3. Reduce heat to medium-low and add the curry paste, chili pepper, soy sauce, honey, ginger, and garlic to the pan.

4. 4

   4. Cook stirring for 1-2 minutes until the paste darkens to a deep red color.

5. 5

   5. Pour in the chicken broth, coconut milk, and lime juice.

6. 6

   6. Bring to a boil then return the beef to the pot along with sliced mushrooms and the noodles.

7. 7

   7. Cover, reduce the heat, and continue to simmer for 7-10 minutes stirring occasionally until the noodles are done to your desired tenderness.

8. 8

   8. Taste for seasoning and add salt and pepper if needed.

9. 9

   9. Serve and sprinkle fresh cilantro leaves and chopped peanuts over the top.

10. 10

    10. Garnish with a lime wedge.