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Red Curry Noodle Bowl
A simple and spicy soup to heal you from the inside out.
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4
ounces
dried flat linguine-width rice noodles
-
1
pound
flank steak
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1
small head savoy cabbage
about 12 ounces, thinly sliced into long ribbons
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2 1/2
cups
low-sodium beef broth
-
1/4
cup
red curry paste
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1
15-ounce can coconut milk
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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
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Sliced red chiles
for serving
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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! :D