Red Curry Noodle Bowl
A simple and spicy soup to heal you from the inside out.
Ingredients
- 4 ounces dried flat linguine-width rice noodles
- 1 pound flank steak
- 1 small head savoy cabbage about 12 ounces, thinly sliced into long ribbons
- 2 1/2 cups low-sodium beef broth
- 1/4 cup red curry paste
- 1 15-ounce can coconut milk
- 2 tablespoons refined coconut or vegetable oil divided
- 2 tablespoons fresh lime juice plus wedges for serving
- 2 teaspoons freshly grated ginger
- 2 1/2 teaspoons kosher salt plus more
- 4 ounces pea sprouts or shoots
- 1/2 cup basil leaves preferably purple Thai
- 1/2 cup mint leaves
- Sliced red chiles for serving
Instructions
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Heat oil in a large pan over medium heat. Add the flank steak and cook for 4-5 minutes. Flip and sear for 5 minutes.
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Let rest then thinly slice. Add more coconut oil to the pan then pour in the curry paste and ginger.
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Stir to combine. Then add in the cabbage and let infuse for 3 minutes.
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Pour over the beef broth and coconut milk. Simmer for 5 minutes.
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Add cooked rice noodles and lime juice. Toss to combine.
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Place in bowls and top with steak, pea sprouts, basil leaves, mint leaves, and red chilies.
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Serve and enjoy! 😀
