Quick, hearty, and flavorful – our Rustic Thai Beef Soup recipe is simply irresistible! This Thai red curry soup combines wholesome veggies, ground beef, and a rich broth in just 30 minutes!
Heaven, help me. This Rustic Thai Beef Soup makes me want to get the flu, just so I can stay home from work and eat bowl after bowl of it while watching TV. This soup, it’s amazing. It’s full of nutritious vegetables, hearty ground beef, and a rich and flavorful broth. Plus, it’s done in only a half-hour!
Table of Contents
Reasons to Love this Thai Red Curry Soup
- Its creamy coconut milk base provides a rich, velvety texture that is both comforting and indulgent.
- I love that this soup is relatively quick and easy to prepare, making it a convenient and fuss-free meal option.
- Thai Red Curry Soup is incredibly versatile. You can make it using chicken, tofu, or seafood.
Recipe Ingredients
- Red Curry Paste: This paste is a blend of various spices and chilies, providing a rich, spicy, and aromatic flavor.
- Fish Sauce: With its salty and umami qualities, fish sauce adds a depth that balances the spices.
- Beef Broth: This forms the soup’s base, contributing a deep, meaty taste that adds richness and body to the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: Add lemongrass to introduce a fresh, citrusy aroma, while cilantro brings a light, zesty taste. Ginger offers a warm, spicy kick. Coriander powder adds warmth and a hint of citrus, and turmeric lends an earthy taste with a golden hue. For an exotic, slightly sweet, and spicy note, consider adding a cinnamon stick.
- Garnish Options: Consider topping the soup with fresh Thai basil leaves, which add a unique, spicy-sweet flavor and a pleasant aroma. Lime wedges on the side are perfect for squeezing over the soup, providing a refreshing burst of citrus.
How to Make Thai Beef Soup
Step #1: Heat the oil in a Dutch oven over medium-high heat, then add the garlic and curry paste and stir well. Cook for 2-3 minutes, breaking up the large pieces of curry paste with the back of a spoon.
Step #2: Add in the mushrooms and let brown, stirring occasionally, for 2 minutes. Add in the ground beef, then use your spoon to break up the meat into large chunks.
Step #3: Reduce heat to medium, and add in the broth, green beans, zucchini, lime leaves, fish sauce, brown sugar, salt, and pepper. Let the soup come to a boil over medium heat, then cook, stirring occasionally, for 3 minutes or until the vegetables are tender.
Step #4: Turn the heat off and stir in the basil leaves and chili-garlic sauce. Serve with jasmine rice and tomato chunks.
Expert Tip
Using homemade beef broth is highly recommended if possible. Simmering it with ingredients like black peppercorns and onion can deepen its flavor profile significantly, surpassing that of store-bought versions.
Frequently Asked Questions
Feel free to incorporate your favorite vegetables or whatever you have on hand. Options like bell peppers, carrots, bok choy, shallots, celery, or bean sprouts would also work well and add to the soup’s flavor and nutritional value.
Yes, you can! Adding a splash of lime juice just before serving enhances the soup with a bright, tangy flavor. It cuts through the richness of the broth and complements the Thai spices, bringing a refreshing balance to the dish. Just be sure to add it gradually and taste as you go.
Storage Info
Store Thai Red Curry Soup in an airtight container in the refrigerator; it will stay good for up to 3-4 days. To freeze, store in a sealed container for up to 3 months.
For reheating, thaw overnight in the fridge if frozen, then warm it on the stove over medium heat until heated through. Avoid boiling vigorously, as this can affect the texture of the vegetables and meat. It’s best to add fresh basil after reheating to retain its flavor and aroma.
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Rustic Thai Beef Soup Recipe
Ingredients
- 3 tbsp grapeseed or vegetable oil
- 2 Tbsp. garlic - chopped
- 3 Tbsp. red curry paste
- 1 c. sliced fresh white mushrooms - rinsed and patted dry
- 1 lb. ground beef
- 5 c. beef broth
- 1 c. green beans - cut into 1″ lengths
- 2 medium zucchini - halved lengthwise and cut into 1/2” half-circles
- 4 kaffir lime leaves - optional
- 3 tablespoons fish sauce
- 1 tbsp. brown sugar
- 1/2 teaspoon salt
- 1/2 tsp. ground black pepper
- 1 bunch of basil - Holy basil if you can find it, roughly chopped
- 3 Tbsp. chili-garlic sauce
- 2 ripe tomatoes - cut into large chunks
- Jasmine rice for serving
Instructions
- Heat the oil in a Dutch oven over medium-high heat, then add the garlic and curry paste and stir well. Cook for 2-3 minutes, breaking up the large pieces of curry paste with the back of a spoon.
- Add in the mushrooms and let brown, stirring occasionally, for 2 minutes. Add in the ground beef, then use your spoon to break up the meat into large chunks.
- Reduce heat to medium, and add in the broth, green beans, zucchini, lime leaves, fish sauce, brown sugar, salt, and pepper. Let the soup come to a boil over medium heat, then cook, stirring occasionally, for 3 minutes or until the vegetables are tender.
- Turn the heat off and stir in the basil leaves and chili-garlic sauce. Serve with jasmine rice and tomato chunks.
NOTES
Nutrition
Very nice recipe. Might I suggest browning a big slab of braising steak in hot oil, then cooking it until tender then shredding it with a pair of forks? This obviously takes a lot longer but I did it in a pressure cooker. I feel this adds a greater depth of flavour. You don’t specify what the chilli-garlic sauce is but I’d suggest Thai nam prik pow, it has a delicious aroma and flavour. Finally I’d serve with lime segments to squeeze over each diner’s bowl of soup.