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Satay Beef Noodle Soup

A flavorful and comforting soup that combines tender beef, creamy coconut milk, and rich spices, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Broth
  • 200 g rice noodles Cook according to package instructions.
  • 3 cups beef broth
  • 1 cup coconut milk
  • 2 tbsp peanut butter For added creaminess.
  • 2 tbsp soy sauce
  • 1 tbsp red curry paste Adjust spice level to taste.
Beef and Aromatics
  • 250 g beef strips Cook until tender.
  • 1 tsp garlic, minced Freshly minced for best flavor.
  • 1 tsp ginger, minced Freshly minced for best flavor.
Garnish
  • to taste fresh cilantro For garnish.
  • 1 lime wedges For garnish.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions, then drain and set aside.
Cooking
  1. Heat a large pot over medium heat and add garlic and ginger. Sauté for 1 minute.
  2. Stir in red curry paste and peanut butter, cooking until aromatic.
  3. Pour in beef broth and coconut milk, stirring to combine. Add soy sauce.
  4. Simmer the broth for 10 minutes, then add beef strips. Cook until tender, about 10 minutes.
Serving
  1. Divide noodles into bowls and ladle the soup over them.
  2. Garnish with fresh cilantro and a squeeze of lime.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Separate noodles from broth before freezing.