Thai Beef Coconut Curry Soup - Recipe Girl (2024)

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SOUP

• 2 tablespoons avocado oil, light olive oil, or coconut oil, divided
• 1½ pounds skirt steak, very thinly sliced across the grain
• 2 large bell peppers (any color), chopped
• 1 medium to large onion, chopped
• 4 medium garlic cloves, crushed
• 1 tablespoon fresh grated ginger
• 32 ounces low sodiumbeef broth
• 2 tablespoons soy or tamari sauce
• 2 tablespoons rice vinegar
• 2 tablespoons coconut sugar (or light brown sugar)
• 2 teaspoons fish sauce
• 1 teaspoon ground coriander
• ¼ teaspoon crushed red pepper flakes, or 1 minced red Thai bird’s eye chili pepper (more or less to taste)
• ¼ teaspoon turmeric (optional, for yellow color)
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• One 14 ounce can full fat coconut milk
• 2 tablespoons chopped fresh cilantro or parsley leaves

GARNISH OPTIONS

• fresh chopped herbs, such as cilantro, parsley, or mint
• crushed red pepper flakes

1. Heat the oil in a 5 quart pot over medium high to high heat; add half the steak in an even layer on the bottom and cook until browned. Use a slotted spoon to transfer the browned steak to a bowl; cook the remaining steak the same way and transfer it to the bowl.

2. To the pot that you cooked the steak in, add the bell peppers and onion; cover the pot and cook over medium heat until the vegetables start to soften, about 4 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.

3. Stir in the broth, soy sauce, rice vinegar, sugar, fish sauce, coriander, crushed red pepper flakes, turmeric, salt, and black pepper. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook 5 to 10 minutes. Add the cooked beef back to the pot.

4. Stir in the coconut milk and cilantro or parsley and turn off the heat; taste and add additional salt as desired.

5. Serve garnished with suggestions above anything you like!