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Thai Beef Curry Soup
RecipeBeef Cuts
Thai Beef Curry Soup
A tangy Thai curried soup with top round beef, baby corn, bamboo shoots, green onions and bell peppers.
Yield: 24 servings
1. Sauté onions and garlic in 1/4 cup oil in large saucepan until tender. Add celery; sauté 5 minutes. Stir in curry paste; reduce heat to low.

Cook 5 minutes, stirring occasionally. Add beef broth; bring to boil. Reduce heat; simmer 15 minutes.

2. Meanwhile, sauté beef (in 2 batches) in remaining 1/4 cup oil in large skillet just until cooked through. Season beef with salt; reserve.
Onions, chopped2 cups
Garlic, minced1/3 cup
Peanut oil1/2 cup
Celery, chopped2 cups
Red curry paste4 - 6 tablespoons
Beef broth3 quarts
Beef Round, Top (Inside), cut into julienne strips (IMPS/NAMP 168)4 pounds
3. Combine flour and water; whisk into broth mixture. Stir in coconut milk, reserved beef, rice, corn, bamboo shoots, bell pepper and basil. Simmer 10 minutes, stirring occasionally.
All-purpose flour3/4 cup
Water1/2 cup
Canned coconut milk3 1/4 cups
Long grain rice, cooked2 cups
Canned baby corn, drained1 cup
Canned bamboo shoots, drained1 cup
Red bell peppers, diced 1/4-inch1 cup
Fresh basil, chopped2 ounces
4. For each serving: Ladle 1 cup soup into bowl. Garnish with green onions.

NOTE: The amount of red curry paste depends on intensity of flavor desired and brand of paste used.

NOTE: Julienned Roast Beef or pre-cooked beef strips may be substituted for sautéed Beef Top Round.
Green onions, sliced2 cups

Nutrition information per serving: 265 calories; 15 g fat(8 g saturated fat; 4 g monounsaturated fat); 48 mg cholesterol; 515 mg sodium; 12 g carbohydrate; 1.4 g fiber; 21 g protein; 7.3 mg niacin; 0.4 mg vitamin B6; 1.1 mg vitamin B12; 3.5 mg iron; 24.2 mg selenium; 3.5 mg zinc; 77.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline
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