Name: Creamy massaman soup
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 500 gram blade steak, trimmed, cubed; 1/4 cup massaman curry paste; 1 litre beef stock; 400 millilitre can coconut milk; 500 gram potatoes, peeled, chopped; 100 gram packet vermicelli noodles; fish sauce, to taste; shredded kaffir lime leaves, crushed, and roasted peanuts, to serve

Creamy massaman soup

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Serves 6

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

1 tablespoon olive oil

500 gram blade steak, trimmed, cubed

1/4 cup massaman curry paste

1 litre beef stock

400 millilitre can coconut milk

500 gram potatoes, peeled, chopped

100 gram packet vermicelli noodles

fish sauce, to taste

shredded kaffir lime leaves, crushed, and roasted peanuts, to serve

Method

1.In a large, heavy-based saucepan, heat oil on high. Brown beef 3-4 minutes, turning. Set aside. Stir in paste. Cook 1 minute, until fragrant.

2.Pour in stock and coconut milk. Bring to boil. Reduce heat to low and simmer, covered, 45 minutes, stirring occasionally.

3.Add potato. Simmer, covered, a further 25-30 minutes, until beef and potato are tender.

4.Add noodles. Simmer 1-2 minutes, until noodles soften. Season with fish sauce to taste. Sprinkle with lime leaves and peanuts to serve.

If you’re cooking this soup in a pressure cooker or slow cooker, soak and drain the noodles following packet instructions and add to the soup before serving.
Note

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