Thai Beef Coconut Curry Soup

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Aromatics like onion, garlic, and ginger take center stage in this soup!

Prep Time20

Cook Time20

Total Time40

Course: Soup

Cuisine: Thai

Keyword: Beef, Coconut Curry, curry

Servings: servings

2 tablespoons avocado oil, light olive oil, or coconut oil, divided
1½ pounds skirt steak, very thinly sliced across the grain
2 large bell peppers (any color), chopped
1 medium to large onion, chopped
4 medium garlic cloves, crushed
1 tablespoon fresh grated ginger
32 ounces low sodium beef broth
2 tablespoons soy or tamari sauce
2 tablespoons rice vinegar
2 tablespoons coconut sugar (or light brown sugar)
2 teaspoons fish sauce
1 teaspoon ground coriander
¼ teaspoon crushed red pepper flakes, or 1 minced red Thai bird’s eye chili pepper (more or less to taste)
¼ teaspoon turmeric (optional, for yellow color)
½ teaspoon salt
⅛ teaspoon black pepper
One 14 ounce can full fat coconut milk
2 tablespoons chopped fresh cilantro or parsley leaves

Heat the oil in a 5 quart pot over medium high to high heat; add half the steak in an even layer on the bottom and cook until browned. Use a slotted spoon to transfer the browned steak to a bowl; cook the remaining steak the same way and transfer it to the bowl.
To the pot that you cooked the steak in, add the bell peppers and onion; cover the pot and cook over medium heat until the vegetables start to soften, about 4 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
Stir in the broth, soy sauce, rice vinegar, sugar, fish sauce, coriander, crushed red pepper flakes, turmeric, salt, and black pepper. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook 5 to 10 minutes. Add the cooked beef back to the pot.
Stir in the coconut milk and cilantro or parsley and turn off the heat; taste and add additional salt as desired.
Serve garnished with suggestions above anything you like!