Red Curry Thai and Beef Soup

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

by Emily Morris

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: saute soup/stew Thai

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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
• Basil

Instructions

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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