Name: Curried beef and vermicelli soup
Cook time: 45 min
Total time: 45 min
Ingredients: 2 tablespoon peanut oil; 500 gram beef rump steak, sliced finely; 1 medium_piece (150g) brown onion, chopped finely; 1 clove garlic, crushed; 1 small_piece (250g) kumara, chopped; 2 tablespoon madras curry paste; 400 gram can crushed tomatoes; 3 cup (750ml) beef stock; 50 gram rice vermicelli noodles, chopped; 1/2 cup (125ml) coconut milk; 1/2 cup (125ml) water; 1 tablespoon coriander leaves, chopped fresh; 1 tablespoon mint leaves, chopped fresh

Ingredients

2 tablespoon peanut oil

500 gram beef rump steak, sliced finely

1 medium_piece (150g) brown onion, chopped finely

1 clove garlic, crushed

1 small_piece (250g) kumara, chopped

2 tablespoon madras curry paste

400 gram can crushed tomatoes

3 cup (750ml) beef stock

50 gram rice vermicelli noodles, chopped

1/2 cup (125ml) coconut milk

1/2 cup (125ml) water

1 tablespoon coriander leaves, chopped fresh

1 tablespoon mint leaves, chopped fresh

Method

1.Heat half of the oil in large saucepan, cook beef, in batches, stirring, until browned and almost cooked, remove from pan. Heat remaining oil in same pan, cook onion, garlic and kumara, stirring, until onion is browned lightly. Add paste, cook, stirring, until fragrant. Add undrained crushed tomatoes and stock, simmer, uncovered, about 10 minutes or until kumara is almost cooked through.

2.Add noodles, simmer, uncovered, about 5 minutes or until noodles and kumara are tender.

3.Return beef to pan with remaining ingredients, stir until heated through.

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