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.
Craving Thai cuisine but don’t want to venture out in the rain or snow? With a well stocked pantry, a good soup recipe and a fresh vegetable or two you can be warming up with a bowl of this Thai Beef Curry Soup in no time!
Thai Beef Curry Noodle Soup can be made with whatever mix of meat and vegetables you have. Slice up rainbow chard, kale or cabbage to add a bit more roughage. Throw in sliced carrots, celery, fresh or frozen peas, tomatoes and/or baby corn if you have it.
Substitute winter squash for sweet potato. Chicken breasts or rotisserie chicken for the beef.
Like it spicy? Add chopped serrano or jalapeno chile with the garlic. Or top individual bowls with fresh or pickled chiles.
No rice noodles? Serve it as is or use whatever type of noodle you have in the cabinet. Leftover quinoa from last night? Spoon it over that. Or white, brown or black rice.
Top with cilantro, or basil or mint or scallions. No fresh herbs? A drizzle of hot sauce and a squeeze of lime should do the trick.
Just use whatever you have.
We’re all about not leaving the house and stepping out in the cold, remember?
Thai Beef Curry Noodle Soup Recipe
- 1 pound cubed beef steak tenderloin or sirloin steak
- 2 tablespoons canola oil
- 1/2 medium white onion diced
- 3 cloves garlic minced
- 1 medium sweet potato or red garnet yam, peeled and cubed in 1" pieces
- 2 tablespoons red curry paste
- 1 15 ounce can coconut milk
- 1 tablespoon fish sauce
- 4 cups low sodium chicken stock
- 1 tablespoon lime juice
- 1 16 ounce package wide rice noodles
- 1/4 cup fresh herbs basil, cilantro, mint or scallions
- 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.
What foods do you reach for to warm you up on cold winter nights?