I was feeling inspired to make something a little bit different and exotic like this Thai Beef Coconut Soup. Earlier in the week, I made beef stock because a massive bag of beef bones took up space in my freezer. So I threw in a meaty piece of beef shank for flavour and meat and got the most gelling stock I’ve ever had in my entire life! My spoon could stand upright in it!
I thought that some red curry paste and coconut milk would go perfectly with the beef, along with butternut squash for sweetness and spinach for some colour contrast. The red curry paste gives this Thai Beef Coconut Soup a nice kick without being overly spicy, while the fish sauce and lime give it that distinctive Thai flavour. We really enjoyed this soup!
Thai Beef Coconut SoupPrint Recipe
- 2 tablespoons of coconut oil
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of freshly grated ginger
- 2 tablespoons of Thai red curry paste
- 2 cups of diced butternut squash – about ½ inch dice
- 4 cups of beef stock
- 1 can of coconut milk
- 3 tablespoons of fish sauce
- 4-5 button mushrooms, sliced
- 2 cups of baby spinach leaves
- 2 cups of cooked ground beef
- 1 lime, juiced
- Heat the oil in a large pot on medium heat.
- Add the minced onion and sauté for 5 minutes or so until golden.
- Add the ginger, garlic, curry paste and butternut squash. Mix to coat the butternut squash in the curry paste. Sauté for a couple of minutes to bring out the aroma of the spices.
- Add the beef stock, coconut milk, fish sauce and mushrooms. Bring to a simmer.
- Simmer until the butternut squash is almost cooked for 10 to15 minutes, then add the spinach and beef and simmer for 5 minutes more.
- Add lime juice to taste.
- Ladle into bowls and serve!