Thai beef soup with mushrooms

Thai beef soup with mushrooms
  • Serves icon Serves 4
  • Time icon Ready in 45 minutes

This fragrant Thai beef soup recipe will keep the cold at bay.

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
Calories
457kcals
Fat
30.4g (17.6g saturated)
Protein
32.9g
Carbohydrates
11.8g (6.4g sugars)
Fibre
2.8g
Salt
1.3g

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

Method

  1. 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.
  2. 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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