Red curry beef soup

Name: Red curry beef soup
Yield: Serves 4
Cuisine: Thai
Ingredients: 200 g/6½ oz fresh bamboo shoots, sliced lengthwise; 2 large red Chinese or Dutch chillies, sliced; 2 large red Chinese or Dutch chillies, sliced; ¼ cup Thai/holy basil leaves; 1 litre/32 fl oz Beef/Veal Stock; 2 kaffir lime leaves; 1 tablespoon sugar; 20 ml/¾ fl oz fish sauce; 8 teaspoons Red Curry Paste; 80 ml/2½ fl oz Tamarind Liquid; 1 stalk lemongrass, cut into 5 cm/2 in lengths; 400 g/13 oz beef topside, cut into 2.5 cm/1 in cubes; 400 ml/12½ fl oz coconut milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

400 ml/12½ fl oz coconut milk
80 ml/2½

Australian
Oceania
Asia
Thailand
Australia
Soup
Gluten-free
Southeast Asia

Method

Bring coconut milk, tamarind liquid and red curry paste to boiling point in a pot. Simmer uncovered, stirring constantly, for 5 minutes.
Add beef, lemongrass and lime leaves. Reduce heat to a low simmer and cook gently for 40 minutes.
Add stock, fish sauce and sugar and return to simmering point. Continue to simmer for another 30 minutes, or until bee