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Thai red curry beef soup

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Filled with tender beef, this Thai red curry soup recipe is a must-try. Warm up with this spiced dish, it makes for a warming weeknight meal.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Thai red curry beef soup


  • 100g rice stick noodles
  • 500g Coles Australian Beef Rump Steak
  • ⅓ cup (100g) red curry paste
  • 1L (4 cups) chicken stock
  • 400ml can light coconut milk
  • 125g pkt baby corn spears, thinly sliced diagonally
  • 1 bunch baby bok choy, cut into wedges
  • 1 tbs brown sugar
  • 1 tbs fish sauce
  • 2 tbs lime juice
  • coriander leaves, to serve
  • lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain well.
  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on high. Season the beef with pepper. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  3. Step 3

    Heat a large saucepan over medium-high heat. Add the curry paste and cook, stirring, for 2 mins or until aromatic. Add the stock and coconut milk and bring to a simmer.
  4. Step 4

    Add the baby corn. Cook for 2 mins or until tender. Add the bok choy and cook for 1 min or until just tender. Add the sugar, fish sauce and lime juice. Taste and season.
  5. Step 5

    Divide the noodles among serving bowls. Ladle over the soup mixture. Top with the beef. Sprinkle with coriander and serve immediately with lime wedges.