Beef Curry and Ramen Noodle Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons canola oil | |
| 2 cloves garlic minced | Washed, peeled and minced |
| ½ pound ground beef | |
| ¼ cup finely chopped onion | Washed, peeled and finely chopped |
| ¼ cup yellow curry paste | |
| 1 cup fresh beech mushrooms | Washed, trimmed and sliced |
| 1 cup diced zucchini | Washed, trimmed and diced |
| 1 red bell pepper | Washed, trimmed and diced |
| 6 cups reduced sodium beef broth | |
| 1 (16 oz.) can low fat coconut milk | |
| 3 tablespoons fish sauce | |
| 2 tablespoons brown sugar | |
| ½ cup fresh basil leaves | Washed trimmed and chopped |
| 8 oz. soba or ramen noodles |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Add ground beef Cook until browned. Stir in onions. Cook until translucent. Drain excess fat. | |
| 3 | Add curry paste, mushrooms, zucchini, bell pepper, beef broth, coconut milk, fish sauce, brown sugar and bring to a boil. | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 15 to 20 minutes. Add noodles 10 minutes before serving. Serve immediately | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
