Creamy Massaman Soup Recipe | Yummly

Creamy Massaman Soup

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  • 1 tablespoon olive oil
  • 1 pound beef blade steak (trimmed, cubed)
  • 1/4 cup Massaman curry paste
  • 4 cups beef stock
  • 14 ounces coconut milk
  • 1 pound potatoes (peeled, chopped)
  • 3 1/2 ounces vermicelli noodles
  • fish sauce (to taste)
  • kaffir lime leaves (shredded, to serve)
  • roasted peanuts (to serve)
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    1. In a large, heavy-based saucepan, heat oil on high. Brown beef 3-4 minutes, turning. Set aside. Stir in curry paste and cook 1 minute, until fragrant.
    2. Return beef to pan. Pour in stock and coconut milk. Bring to a boil, reduce heat to low and simmer, covered, 45 minutes, stirring occasionally.
    3. Add potato. Simmer, covered, another 25-30 minutes, until beef and potato are tender.
    4. Add noodles. Simmer 1-2 minutes, until noodles soften. Season with fish sauce to taste. Sprinkle with lime leaves and peanuts to serve.
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