Thai beef soup with mushrooms
- Published: 30 Sep 12
- Updated: 18 Mar 24
This fragrant Thai beef soup recipe will keep the cold at bay.
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Serves 4
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Ready in 45 minutes
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Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 2 red peppers, sliced
- 4 tbsp Thai red curry paste
- 200g mushrooms, sliced
- 400ml coconut milk
- 500ml beef stock
- Juice of 2 limes
- 1 tsp fish sauce
- 3 small sirloin steaks
- Sliced spring onions
- Sliced red chilli
- Fresh coriander
- Lime wedges to serve
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Method
- Heat the oil in a large pan, then fry the onion and red peppers until soft. Stir through the curry paste, then cook for 2 minutes. Add the mushrooms, coconut milk, beef stock, lime juice and fish sauce. Simmer for 15 minutes.
- Meanwhile heat a griddle pan. Oil and season the sirloin steaks, then cook for 2 minutes on each side (longer for well done). Rest for 5 minutes, then slice. Ladle the soup into bowls, top with the steak, spring onions, red chilli and fresh coriander. Serve with lime wedges.
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- Recipe from October 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 457kcals
- Fat
- 30.4g (17.6g saturated)
- Protein
- 32.9g
- Carbohydrates
- 11.8g (6.4g sugars)
- Fibre
- 2.8g
- Salt
- 1.3g
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