Description
A flavorful and hearty soup featuring tender beef, rice noodles, and a rich satay broth.
Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 1 cup coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons red curry paste
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 red bell pepper, sliced
- 2 green onions, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat vegetable oil over medium heat. Add the sliced onion, garlic, and ginger, cooking until softened, about 3-4 minutes.
- Stir in the beef slices and cook until browned, about 3-5 minutes.
- Add the beef broth, coconut milk, peanut butter, soy sauce, fish sauce, brown sugar, and red curry paste to the pot. Bring to a simmer.
- While the soup simmers, cook the rice noodles according to package instructions. Drain and set aside.
- After the soup has simmered for about 10 minutes, add the sliced red bell pepper and bean sprouts. Cook for an additional 3-5 minutes until the vegetables are tender.
- To serve, place a portion of cooked rice noodles in a bowl, ladle the hot soup over the noodles, and top with chopped green onions and fresh cilantro. Serve with lime wedges on the side.
Notes
- For a vegetarian version, substitute beef with tofu and use vegetable broth.
- Add extra heat by including sliced jalapeños or a dash of sriracha to the soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg