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Recipe

Creamy massaman soup

Apr 29, 2012 2:00pm
  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
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Ingredients

Creamy massaman soup
  • 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

Creamy massaman soup
  • 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.

Notes

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.

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