Curried Beef and Vermicelli Soup

 This recipe serves 1

Ingredients

• 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

Method

[tips]