Ingredients
Scale
- 200 grams beef lung
- 150 grams rice noodles
- 400 ml coconut milk
- 2 tablespoons curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 kaffir lime leaves
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 1 chili pepper, sliced
- 4 cups beef broth
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon sesame oil
Instructions
- Rinse the beef lung and cut it into bite-sized pieces.
- In a pot, heat sesame oil and sauté onions, garlic, and ginger until fragrant.
- Add the curry paste and stir for a minute.
- Pour in the beef broth and add the beef lung, bringing it to a boil.
- Add the coconut milk, fish sauce, lime juice, chili pepper, and kaffir lime leaves, simmering for 20 minutes.
- Cook the rice noodles according to package instructions and drain.
- Serve the soup over noodles and garnish with fresh coriander.
Notes
- For extra flavor, marinate the beef lung in fish sauce and lime juice before cooking.
- Adjust the spiciness by adding more or fewer chili peppers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Asian
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 grams
- Sodium: 900 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 90 mg