Beef Curry and Ramen Noodle Soup

Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients Notes: 
2 tablespoons canola oil
2 cloves garlic mincedWashed, peeled and minced
½ pound ground beef
¼ cup finely chopped onionWashed, peeled and finely chopped
¼ cup yellow curry paste
1 cup fresh beech mushroomsWashed, trimmed and sliced
1 cup diced zucchiniWashed, trimmed and diced
1  red bell pepperWashed, 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 leavesWashed trimmed and chopped
8 oz. soba or ramen noodles 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Heat the oil into a large stock and set over medium heat.
2Add ground beef Cook until browned. Stir in onions. Cook until translucent. Drain excess fat.
3Add curry paste, mushrooms, zucchini, bell pepper,  beef broth, coconut milk, fish sauce, brown sugar and bring to a boil.
4Reduce 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.
To make this recipe gluten free: Use GF broth, GF fish sauce, and GF noodles. Always check all ingredients to be sure they are gluten free.
Posted in

Jacqueline Larson M.S., R.D.N. and Associates