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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Thai Green Curry Chicken Soup

My brother and his wife lived in Southeast Asian a couple of years ago.  One year for Christmas I asked for foodie things.  Spice, dishes, etc. from the area. They succeeded in getting my a lovely dish set and a handful of Thai spices and curries. 

Somehow the spices got pushed aside and to the back of the pantry.  Not hard to do when you have a narrow but very deep food cabinet.  After some January resolution cleaning they were found. 

The green curry paste had an easy chicken recipe on the back and we decided to make it up right then and there.  Although these were "real" Thai ingredients, you can find all of the ones for the recipe pretty easily in the US.  We swiped out eggplant with green peppers and tomatoes and it turned out great. We liked it so much we made more of a soup to enjoy more of the sauce. 

It is a bit spicy.  If you want something a bit more mild just adjust the amount of the green curry paste.

Thai Green Curry Chicken Soup

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: soup/stew chicken Thai

6040407

Ingredients (serves 4)

• 70g green curry paste
• 400ml coconut cream
• 250g chicken breast, sliced
• 1 green pepper, sliced in long strips
• 1c cherry tomatoes, halved
• 2 kaffir lime leaves,
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1 large chili
• 5g fresh basil

Instructions

Heat 1 Tbsp vegetable oil in sauce pan. Add green curry paste and cook stirring constantly until an aroma develops then lower heat.

Add coconut cream and 180ml of water into pan. Continue stirring and bring to boil.

Add sliced chicken, green peppers, tomatoes, and kaffir lime leaves. Then add fish sauce and sugar.

Simmer until cooked through. Garish with fresh basil. Serve over rice.

Note: The measurements on the packaging were in grams and milliliters. I used one can of coconut milk, not cream. I measured the liquid in 1/2 of coconut milk can. I used 2 large chicken breasts. The kaffir lime leaves can be found at many natural food stores and Asian markets.

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