Red Curry Soup with Minced Beef
Recipe for Thai-inspired red curry soup with noodles, coconut milk and vegetables.
Servings 4 people
Calories 608kcal
Ingredients
- 400 g minced beef
- 1 onion, halved and sliced into strips
- 3 cloves garlic, finely chopped
- 4 cm fresh ginger, finely chopped
- 4 thin carrots, sliced
- 2-3 tbsp red curry paste
- 2 tbsp tomato purée
- 800 ml stock, chicken or vegetable
- 1 tin coconut milk (400 ml)
- 5 kaffir lime leaves
- 125 g sugar snap peas, halved
- 1 red pepper (capsicum), diced
- 1 lime, juice of
- 1 tbsp soft light brown sugar
- 1 1/2 tsp fish sauce
- Salt and freshly ground pepper
- Oil
To serve
- 250 g noodles
- Spring onions, finely sliced
- Peanuts
Instructions
- Heat a large saucepan and brown the mince thoroughly in a splash of oil. Season with salt and freshly ground pepper.
- Add the onion and fry until softened and translucent, then add the carrots, garlic and ginger. Cook for a couple of minutes.
- Add the tomato purée and red curry paste and stir well for about a minute.
- Pour in the stock and coconut milk, add the kaffir lime leaves and let the soup simmer gently for just under 10 minutes.
- Then add the diced red pepper (capsicum) and the sugar snap peas and let them cook in the soup for about 5 minutes.
- Meanwhile, cook the noodles according to the packet instructions.
- Add the fish sauce and season the soup to taste with freshly squeezed lime juice, soft light brown sugar, salt and freshly ground pepper.
- Ladle the soup into bowls with the noodles and top with chopped peanuts and fresh spring onions.
Nutrition
Calories: 608kcal | Carbohydrates: 68g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 1179mg | Potassium: 980mg | Fiber: 6g | Sugar: 12g | Vitamin A: 11948IU | Vitamin C: 53mg | Calcium: 94mg | Iron: 5mg