Thai Curry Broth Bowl with Crispy Beef

Why soup bowls should be in your regular rotation

If you like food bowls like me Korean beef dishThen I think you will also fall for soup bowls. And this Thai-inspired bowl is special!

• Full of protein. Lean ground beef and cottage cheese give this bowl more protein than a typical soup bowl.
• Creamy and rich without being heavy. Instead of using whole coconut milk, substitute it with a blended cottage cheese mixture.
• The taste of Thailand is loaded. Red curry paste, ginger, garlic, tamari, sesame oil and lime make this bowl of soup even more delicious.
• Ready quickly. Best of all, it’s easy 30 minute meal!

What you need

There are three parts to this recipe: the browned beef, the creamy soup, and everything that goes into the plates. Scroll down to the recipe card for exact measurements.

For the roast beef;

• Ground beef – I use 93/7 beef to make the dishes less greasy.
• Garlic and ginger – Fresh is best! They have a brighter taste than dry ones.
• Green onion – For taste.
• Tamari – If you don’t need the recipe to be gluten free, soy sauce can work.
• Rice wine vinegar – Leakage of acidity balances the taste.

For the Thai curry soup:

• Sesame oil – Use toasted sesame oil for a nutty flavor.
• Garlic and fresh ginger – While these are in red curry paste, I always add more when I make curry for extra flavor.
• Red curry paste – Curry pastes can vary in heat and strength, so you can adjust the amount in the recipe as needed.
• Beef soup – I recommend low-sodium soup to have more control over salt intake.
• Coconut milk – For a rich coconut flavored soup.
• Cottage cheese – Mix it first so that it disappears into the soup.
• Mar – If you don’t have honey on hand, brown sugar or coconut sugar will work just as well.
• Lemon juice – I always add fresh lemon juice when making red curry recipes! It really enhances the taste.

To collect:

• Jasmine rice – To taste that creamy soup. Cauliflower rice also works.
• Vegetables – English pumpkin, avocado and green onion.
• Sesame seeds – Optional, but I love the nut crunch they add.

How to make Thai curry broth bowls

Start your rice first and everything can be assembled while it cooks!

• Boil the perfume. Heat sesame oil in a pan over medium heat. Add garlic and ginger and cook for 1 minute or until fragrant.
• Fry the curry paste. Add in the red curry and cook for another 1 or 2 minutes, stirring often, until fragrant and slightly blackened.
• Boil the soup. Pour in the beef broth and coconut milk. Bring to a gentle heat and cook for about 5 minutes.

• Mix in the cream cheese. Add the grated cheese to the mixture and mix until completely smooth.
• Finish the soup. Stir the mixed cottage cheese, honey and lemon juice into the soup. Simmer for another 2-3 minutes, then taste and adjust seasoning as needed. Heat on low heat.
• Brown the meat. Heat a large pan over medium-high heat. Add the ground beef and cook for about 7 minutes, breaking it up when browned. Remove excess fat.

• Avoid the bull season. Add salt, garlic, ginger, green onion, tamari and rice wine vinegar. Cook for another 2 minutes, or until fragrant and most of the liquid has evaporated.
• Collect. Divide the meat and rice between the boxes. Pour in hot curry sauce, then top with sliced ​​avocado, cucumber, green onion and sesame seeds.

Tips and tricks

Here are some more pointers for this recipe, along with some ways to change things up.

• Mix the cream cheese well. You want it to be completely smooth. Yogurt is not the texture you want in a soup!
• Do not delay cooking the curry paste. Giving it a minute or two in the pot with the aromatics will help it become fragrant and deep in flavor.
• Add more vegetables. Bokchoi, shiitake mushrooms, shredded or shredded carrots, spinach or edamame all work well.
• Change the protein. Try ground turkey or pork or thin crust Thai steak into the plates.
• Change the rice. Brown rice, cauliflower rice or noodles can all work as a base.
• Add fresh herbs. Cilantro, basil or mint add another fresh flavor.

Storage and reheating

• Refrigerator: Store the beef, rice, and curry sauce in a separate airtight container for 3 to 4 days. Keep the cucumber aside so that it doesn’t lose its crispness. I do not recommend freezing this recipe.
• to reheat; Reheat the soup in a saucepan over low heat, stirring occasionally. Microwave the rice and beef, then top the bowl with fresh toppings.