I was so COMPLETELY unmotivated Sunday. I got to the gym, did laundry, and then got groceries. The last was a necessity. The time the snow was finally cleared out last week, we left for California. We never made a trip to the store between the snow and our trip. Basically Tuesday night we were scavengers.
But I digress.
All of the above was completed by 11am. Then I vegged. Is that word? All day long. In yoga pants. Watching TV. Eating chocolates and drinking hot chocolate. Even though the wind was outside I was cold.
Mr. J convinced me that we needed food. As in a decent meal made from home. With vegetables. He was right but of course he wasn't the one off the couch. Good thing it was an easy dish. I am currently obsessed with curry paste. Add coconut milk, veggies and some protein and you have a meal. A hot meal that warms you from the inside out.
Thai Red Curry and Beef Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: saute soup/stew Thai
Ingredients (serves 4)
- 8oz rice noodles
- 1 LB sirloin steak
- 1 sweet potato, peeled and diced
- 1 onion, sliced
- 2 Tbsp oil
- 4 cups chicken broth
- 1 15oz can coconut milk
- 4 Tbsp red curry paste
- 2 Tbsp fish sauce
- 1 Tbsp lime juice
Cook rice noodles according to package directions.
Cut steak into 1 inch strips and dice sweet potato into cubes.
In a large sauce pan, heat oil. Brown onion slices with steak and sweet potato pieces over medium high, 5-7 minutes.
Add 4 cups of chicken broth, coconut milk, red curry paste, fish sauce to pan simmering until the sweet potato is tender, around 8-10 minutes.
Remove from heat. Stir in noodles and lime juice. Top with chopped basil to taste.
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