This 30 Minute Beef Coconut Curry Soup will have you amazed by how much wonderful flavor can be added to this soup in such a short time. With a gorgeous coconut broth, easy ground beef, noodles, and vegetables, you will want this fast yet meal-in-a-bowl comfort food all the time!
This soup is based on Thai flavoring but a Thai soup usually doesn’t have ground beef in it so this dish is a fusion of flavors.
Ground beef is not only easy to use but very economical also. You could easily substitute ground chicken, chicken fillets or shrimp in this dish to be more authentic but you should give the beef a try as it is so amazing in this soup.
Helpful Items For This Recipe
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How to Accomplish 30 Minute Meals Easily
Cooking dinner in 30 minutes? This is very achievable to bring a complete meal to the table while only using one pot. Cooking in 30 minutes will give you back the needed time in your day for family and friends or some alone time, maybe to read a good book or catch that TV show you have been dying to watch.
One of my big time-saving universal tips for a busy family is to meal plan. One day a week sit down and plan your dinners and make a grocery list. This will save you running to the grocery store every day and give you back the time you need in your day and week.
I have personally done this for so many years. Give yourself a break though, be able to be flexible, and also add in a night off for takeout or dining out if that is something that you like to do.
This leads to the second tip, shop once a week. Have a well-stocked pantry and spices so that you have things available and learn what substitutions you can use to still make the dinner and not have the extra time of running to the store.
What is in This 30 Minute Beef Coconut Curry Soup
Simple Asian and everyday ingredients are easily accessible from any grocery store. Why pay the price of takeout from a Thai restaurant when you can make this so easily at home. I like to buy a tub of Thai red curry paste (affiliate link) as we use it often but you can also get it in much smaller quantities at your local store.
If you can’t find the red Thai chili, although they are readily available at most grocery stores or Asian market you can omit that and add Sriracha or other chili sauce to add more heat!
To make your life easier and this recipe faster I love to use already minced garlic and ginger that I buy in jars. Yes, fresh is best but if time is an element then you will want to consider having these items in your refrigerator and at the ready too.
Other items like soy sauce, honey, sesame oil, coconut oil and Asian egg noodles are standard pantry supplies if you are cooking Asian meals. We have these at the ready at all times.
Lean ground beef
Thai red curry paste
Red Thai chili
Chicken stock (sodium reduced)
Light Coconut milk
Fresh lime juice
Asian egg noodles (you can substitute gluten free rice noodles also)
How To Make Thai Coconut Curry Soup
- In a large Dutch oven or saucepan cook the beef over medium heat. Break it up with a wooden spoon until browned.
- Add the sesame oil to the beef while it is cooking. Transfer the beef to a plate and set aside.
- Reduce heat to medium-low and add the garlic, ginger, curry paste, chili pepper, soy sauce, and honey to the pan.
- Cook stirring for 1-2 minutes until the paste darkens to a deep red color.
- Pour in the chicken broth, coconut milk, and lime juice.
- Bring to a boil then return the beef to the pot along with sliced mushrooms and the noodles.
- Cover, reduce the heat, and continue to simmer for 7-10 minutes stirring occasionally. Cook until the noodles are done to your desired tenderness.
- Taste for seasoning and add salt and pepper if needed.
- Sprinkle fresh cilantro leaves and chopped peanuts over top.
- Garnish with a lime wedge and serve immediately.
Is Thai Red or Thai Green Curry Hotter?
Which is hotter Thai red or green curry? The answer is red is hotter generally but it depends on how much curry paste you are putting into a recipe. Using a small of red works well for us and isn’t too spicy at all.
When we are talking about curries from Thailand they differ greatly from Indian curry.
Green curry has basil, coriander, lemongrass, ginger, shallots, kaffir lime leaves, and of course green chilies. Green is unique in its flavors.
Red curry on the other hand has well, a lot of red chilies to give it red coloring. Therefore it is spicier also. The beauty of making soup at home is that you can play with the heat and see where you like it.
A combination of spices is also in red curry, lemongrass, garlic, shallot, cumin, chili powder, turmeric, coriander, and cilantro.
Is Thai Food Healthier Than Chinese Food?
Generally speaking, Thai food is healthier, especially when you are thinking of how we have Chinese food here in America with high-fat deep-fried options.
There are still some deep-fried options in Thai food like spring rolls but more so it is with fresh ingredients and not dipped into the fryer.
What to Serve With Thai Curry Soup?
After you have accomplished a meal in 30 minutes you don’t want to add more time in preparing some elaborate side dish.
For me, this is a complete meal in a bowl but if you want more then you can add in more vegetables if you like into the soup. Handfuls of spinach or kale in the last few minutes of cooking time don’t add any effort and give you that freshness in the end.
If you want more veggies grab a bagged Asian-inspired salad. Have that on the side or pop some vegetable spring rolls in the oven. Do that at the beginning of your food prep and they will cook right along with your soup.
Enjoy this easy and quick soup!!
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Pin it HERE!!
- 1 lb lean ground beef
- 1 tsp sesame oil
- 3 tbsp Thai red curry paste
- 1 dried red Thai chili finely chopped
- 1 tbsp soy sauce
- 2 tsp honey
- 2 tsp minced ginger
- 1 tsp minced garlic
- 4 cups chicken broth (sodium reduced)
- 1 can (400 ml) light coconut milk
- 1 tbsp fresh lime juice
- 200 grams of Asian egg noodles
- 8 ounces sliced mushrooms
- ½ cup cilantro stems removed
- ¼ cup chopped peanuts
- Lime wedges for garnish
1. In a large Dutch oven or saucepan cook the beef over medium heat breaking it up with a
wooden spoon until browned.
2. Add the sesame oil to the beef while it is cooking. Transfer the beef to a plate and
3. Reduce heat to medium-low and add the curry paste, chili pepper, soy sauce, honey,
ginger, and garlic to the pan.
4. Cook stirring for 1-2 minutes until the paste darkens to a deep red color.
5. Pour in the chicken broth, coconut milk, and lime juice.
6. Bring to a boil then return the beef to the pot along with sliced mushrooms and the
7. Cover, reduce the heat, and continue to simmer for 7-10 minutes stirring occasionally
until the noodles are done to your desired tenderness.
8. Taste for seasoning and add salt and pepper if needed.
9. Serve and sprinkle fresh cilantro leaves and chopped peanuts over the top.
10. Garnish with a lime wedge.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 490Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 125mgSodium: 1580mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 43g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.