Thursday, December 5, 2013

Thai Red Curry and Beef Soup with Cucumber Salad


Thai Red Curry and Beef Soup || Real Simple
Asian Cucumber Salad

Thai Red Curry and Beef Soup
Ingredients ////
8 ounces rice noodles
1 pound sirloin steak, cut into 1-inch pieces
1 sweet potato, peeled and cut into 1-inch pieces
1 onion, sliced
2 tablespoons canola oil
4 cups low-sodium chicken broth
1 15-ounce can coconut milk
2 tablespoons red curry paste
2 tablespoons Asian fish sauce
1 tablespoon lime juice
fresh basil leaves
1 chili, sliced

Cook the noodles according to the package directions.
Meanwhile, brown the steak and sweet potato with the onion in the canola oil in a large pot over medium-high heat, 5 to 7 minutes.
Add the chicken broth, coconut milk, red curry paste, and Asian fish sauce; simmer until the potato is tender, 8 to 10 minutes.
Stir in the noodles and lime juice. Top with the basil and chili.