Thai Beef Coconut Soup

I was feeling inspired to make something a little bit different, a little bit exotic this week. Earlier in the week I made beef stock because I had a huge bag of beef bones taking up space in my freezer. I threw in a meaty piece of beef shank for flavor and meat, and got the most gelling stock I’ve ever had in my entire life! My spoon could stand upright in it!

I thought that some red curry paste and coconut milk would go perfectly with the beef, along with butternut squash for sweetness and spinach for some color contrast. The red curry paste gives the soup a nice kick without being overly spicy, while the fish sauce and lime give it that distinctive Thai flavor. We really enjoyed this soup!

Thai Beef Coconut Soup

2 tablespoons oil (ghee/coconut oil)
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2-3 tablespoons Thai red curry paste (start with 2 and add more if you want it spicier)
2 cups (approx.) diced butternut squash – about ½ inch dice
4 cups beef stock
1 can coconut milk
3 tablespoons fish sauce
4-5 button mushrooms, sliced
2-3 cups baby spinach leaves
3/4 lb flat iron steak, thinly sliced (*see note below)
1 large lime – juiced

1. Heat the oil in a large pot on medium heat.
2. Add the onion and sauté for 5 minutes or so until golden.
3. Add the ginger, garlic, curry paste and butternut squash. Mix to coat the butternut squash in the curry paste. Sauté for a couple minutes to bring out the aroma of the spices.
4. Add the beef stock, coconut milk, fish sauce and mushrooms. Bring to a simmer.
5. Simmer until the butternut squash is almost cooked (10-15 minutes), then add the spinach and beef and simmer for 5 minutes more (*see note below regarding the beef).
6. Add lime juice to taste.
7. Ladle into bowls and serve!

*I sliced the flat iron steak very thinly so it only needed 5 minutes to cook in the soup, and it was melt-in-your-mouth tender! To be able to slice it very thin, I put the meat in the freezer for about 20 minutes to get it semi-frozen. If you’re using thicker pieces of uncooked beef, add it to the soup earlier to give it more time to cook.

Linking to: Sunday Night Soup Night!, Monday Mania @ Healthy Home Economist, Homestead Barnhop @ The Prairie, Homestead Make Your Own Mondays, Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Whole Food Wednesday @ Beyond the Peel, Full Plate Thursdays @ Miz Helen’s, Pennywise Platter Thursdays @ Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Friday Food Flicks @ Traditional Foods

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14 Comment

  1. This soup looks absolutely amazing and one my family would so enjoy! Thanks so much for sharing!

    1. Debbie says: Reply

      Thank you! It’s fun to try different flavors. I hope you enjoy it!

  2. You seem to make a fair amount of Thai food. This is a genre I need to explore more as both my husband and I love Thai food! I need to get some fish sauce so I can try this. Looks and sounds delicious.

    1. Debbie says: Reply

      Hi Christy! Yes, we LOVE Thai food. I buy the Thai Kitchen brand of red curry paste and fish sauce (available is most supermarkets) which give pretty athentic flavors. It’s fun to try something a little different. Thanks for stopping by!

  3. Yum!! This looks right up my alley! Pinned!

    1. Debbie says: Reply

      Thanks Tessa!

  4. Sounds great! I love soups… and Thai flavors!

  5. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  6. Hi Debbie,
    I just love the color of the soup that the curry gives and the flavor of this soup would be awesome. I can’t wait to make it. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  7. Jodi says: Reply

    Made this over the weekend and it is very good. I left out the butternut squash due to personal preference and used baby portabello mushrooms. I had the leftovers for lunch today. Yum!

    1. Debbie says: Reply

      That’s awesome Jodi, thanks for letting me know!

  8. […] than water) 3) Use it to make soup of course! Here are some of my soups that use beef stock: Thai Beef Coconut Soup Tomato, Beef and Vegetable Soup Faux Pho Paleo Minestrone Asian Dumpling […]

  9. […] Thai Beef Coconut Soup. I made this soup for dinner the other week and it was just as good as we remembered from the first time. The key to a soup like this is a good beef stock. […]

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