Curried Beef and Vermicelli Soup


 This recipe serves 1


  • 2 Tbs peanut oil Oil, peanut, salad or cooking
  • 500 g rump steak, thinly sliced
  • 1 medium onions, finely chopped Onions, raw
  • 1 clove garlic, crushed Garlic, raw
  • 1 small kumara (sweet potato), chopped
  • 2 Tbs Madras curry paste
  • 1 425 g can tomatoes Tomatoes, red, ripe, raw, year round average
  • 3 cups beef stock Soup, beef broth or bouillon canned, ready-to-serve
  • 50 g vermicelli noodles, chopped
  • 1/2 cup coconut milk Nuts, coconut milk, frozen (liquid expressed from grated meat and water)
  • 1/2 cup water Water, municipal
  • 1 Tbs chopped fresh coriander leaves Spices, coriander seed
  • 1 Tbs chopped fresh mint leaves Peppermint, fresh


Step 1

Heat half the oil in large pan; cook steak in batches, stirring until browned and almost cooked; remove from pan. Heat remaining oil in same pan, add onion, garlic and kumara; cook stirring until onion is browned lightly. Add paste; cook, stirring until fragrant. Add undrained crushed tomatoes and stock; simmer,uncovered for about 10 minutes or until kumara is almost cooked. Add noodles, simmer, uncovered, about 5 minutes or until noodles and kumara are cooked. Return steak to pan with remaining ingredients; stir until heated through.


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