Ingredients
Scale
- 1 pound beef lung
- 200 grams rice noodles
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 4 cups beef broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 lime, juiced
- 1 cup bean sprouts
- 1 bunch fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- Prepare the beef lung by cleaning and cutting it into bite-sized pieces.
- In a large pot, combine beef broth, coconut milk, and red curry paste; bring to a simmer.
- Add the prepared beef lung to the pot and cook until tender.
- Prepare the rice noodles according to package instructions.
- Stir in fish sauce, sugar, and lime juice into the broth.
- Serve the soup over the noodles, topped with bean sprouts, cilantro, and green onions.
Notes
- Feel free to adjust the spice level by adding more or less red curry paste.
- For a vegetarian version, substitute beef lung with tofu or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg