Coconut, Beef and Pumpkin Curry Soup
Soups are a delicious winter meal option, but did you know that soup can also help control weight gain and boost your immune system. Vegetables, herbs, and meat cooked into a soup retain more nutrients than if the same foods are baked or stir-fried. In addition, the warm liquid can help control your blood pressure and keep your body feeling full for longer between meals.
Ingredients
• 1 tbs coconut oil
• 500g beef oyster blade steak, trimmed, cut into 2.5cm pieces
• 1 large red onion, halved, thinly sliced
• 1 large carrot, peeled, halved lengthways, thinly sliced diagonally
• 4cm-piece fresh ginger, peeled, grated
• 3 garlic cloves, crushed
• 1 lemongrass stem, pale section only, bruised, finely chopped
• 1 tbs finely chopped fresh coriander root and stem
• 70g (1/4 cup) red curry paste
• 400ml can coconut milk, plus extra, to drizzle (optional)
• 500ml (2 cups) Massel salt reduced chicken style liquid stock
• 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
• 2 tsp fish sauce
• 2 tsp coconut sugar
• 1 bunch baby pak choy, leaves separated
• 1 lime, juiced
• 1/3 cup fresh coriander leaves, chopped
• Shredded fresh kaffir lime leaf, to serve
Method
• Step 1
Heat half the oil in a large saucepan over medium-high heat. Add beef. Cook, turning, for 5 minutes or until browned. Transfer to a bowl.
• Step 2
Add remaining oil to pan. Add onion and carrot. Cook, stirring occasionally, for 3 minutes or until starts to soften. Add ginger, garlic, lemongrass, and coriander root and stem. Cook, stirring, for 2 minutes or until aromatic. Add curry paste. Cook, stirring, for a further 2 minutes or until aromatic. Add coconut milk. Simmer for 2 minutes then return beef to the pan. Stir in the stock and 435ml (13 ⁄4 cups) water. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 1 hour 15 minutes or until beef is tender.
• Step 3
Add the pumpkin, fish sauce and sugar. Stir to combine. Simmer, covered, for 10 minutes or until pumpkin is almost tender. Stir in the pak choy. Simmer, covered, for 5 minutes or until wilted. Stir in the lime juice and coriander leaves. Top with kaffir lime leaf and extra coconut milk, if using.
