Rustic Thai Beef Soup

Name: Rustic Thai Beef Soup
Ingredients: 3 Tablespoons Grapeseed Or Vegetable Oil; 2 Tablespoons Chopped Garlic; 3 Tablespoons Red Curry Paste; 1 cup Sliced White Mushrooms, Rinsed And Patted Dry; 1 pound Ground Beef; 5 cups Beef Broth; 1 cup Green Beans, Trimmed And Cut Into 1 Inch Pieces; 2 whole Medium Zucchini, Halved And Cut Into Half-circles; 4 whole Wild Lime Leaves (optional); 3 Tablespoons Fish Sauce; 1 Tablespoon Brown Sugar; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1 bunch Holy Basil (or Any Type Of Basil), Roughly Chopped; 3 Tablespoons Chili-garlic Sauce (red Bottle, Green Cap, Found On Asian Food Aisle); 2 whole Ripe Tomatoes, Cut Into Large Chunks; 8 cups Cooked Jasmine Rice, Amount As Desired For Serving

17 ingredients

4 steps

Ingredients

3 Tablespoons Grapeseed Or Vegetable Oil
2 Tablespoons Chopped Garlic
3 Tablespoons Red Curry Paste
1 cup Sliced White Mushrooms, Rinsed And Patted Dry
1 pound Ground Beef
5 cups Beef Broth
1 cup Green Beans, Trimmed And Cut Into 1 Inch Pieces
2 whole Medium Zucchini, Halved And Cut Into Half-circles
4 whole Wild Lime Leaves (optional)
3 Tablespoons Fish Sauce
1 Tablespoon Brown Sugar
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1 bunch Holy Basil (or Any Type Of Basil), Roughly Chopped
3 Tablespoons Chili-garlic Sauce (red Bottle, Green Cap, Found On Asian Food Aisle)
2 whole Ripe Tomatoes, Cut Into Large Chunks
8 cups Cooked Jasmine Rice, Amount As Desired For Serving

Directions

1

1. Heat the oil in a Dutch oven over medium-high heat, then add the garlic and curry paste and stir well. Cook for 2-3 minutes, breaking up the large pieces of curry paste with the back of a spoon.
2

2. Add in the mushrooms and let them brown, stirring occasionally for 2 minutes. Add in the ground beef then use your spoon to break up the meat into large chunks. You do not need to fully brown the meat as it will cook in the broth in the next step. You also do not need to drain the fat, as it adds richness to the broth (however, you may drain it if you prefer).
3

3. Reduce heat to medium, and add in the broth, green beans, zucchini, lime leaves, fish sauce, brown sugar, salt and pepper. Let the soup come to a boil over medium heat, then cook, stirring occasionally, for 3 minutes or until the vegetables are tender.
4

4. Turn the heat off and stir in the basil leaves and chili-garlic sauce. Serve with jasmine rice and tomato chunks.