Description
A rich and comforting Satay Beef Noodle Soup with tender beef, creamy coconut milk, and aromatic spices, perfect for warming up on cold days.
Ingredients
Scale
- 250g beef strips
- 200g rice noodles
- 3 cups beef broth
- 1 cup coconut milk
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp red curry paste
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Fresh cilantro and lime wedges (for garnish)
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Heat a large pot over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
- Stir in the red curry paste and peanut butter, cooking until aromatic.
- Pour in the beef broth and coconut milk, stirring to combine. Add soy sauce.
- Simmer the broth for 10 minutes, then add the beef strips. Cook until tender, about 10 minutes.
- Divide the noodles into bowls and ladle the soup over them.
- Garnish with fresh cilantro and a squeeze of lime.
Notes
Store the soup in an airtight container in the refrigerator for up to three days, or freeze for up to a month. Reheat with extra broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg