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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A hearty soup. Ingredients:
2 tablespoons vegetable oil |
1 red onion, diced |
3 garlic cloves, finely chopped |
2 tablespoons curry powder |
1 tablespoon red curry paste |
4 cups coconut milk |
500 g beef, cut into 2 . 5cm strips |
1/4 cup fish sauce |
2 tablespoons palm sugar |
1 tablespoon lime juice |
200 g fresh thin egg noodles |
2 green onions, finely chopped |
2 tablespoons coriander leaves |
lime wedge, to serve |
Directions:
1. Heat the oil in a large wok and stir-fry the onion and garlic for 1 minute.
2. Add the curry powder, curry paste and 2 tablespoons of coconut milk. Stir-fry for another minute.
3. Add beef and turn up the heat and stir-fry until brown, about 5 minutes.
4. Add the remaining coconut milk and simmer for 30 minutes.
5. Add the fish sauce, palm sugar and lime juice and simmer for a further 10 minutes.
6. Blanch the noodles in boiling water and divide between the serving bowls.
7. Pour over the curry mixture and garnish with the green onions, coriander leaves and lime wedges.
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