Monthly Recipes

Thai Beef & Rice Soup

May 2018
Category: Main Course  Gluten Free  Dairy Free  

Serves 2

1 lb ground beef

1 TB avocado oil

2 cloves garlic, minced

1 small onion, chopped

1 inch piece ginger, peeling, minced

1 TB chili garlic paste (or to taste)

1 stalk lemongrass, minced

1 can full fat coconut milk

1 ½- 2 cups chicken broth

2 TB soy sauce

1 TB fish sauce

1 cup patty pan squash, chopped (or butternut squash)

1 red pepper, chopped

1 bunch Kale/Chard, chopped

½ cup uncooked rice

1 whole lime, juiced

1 TB mint, chopped

½ cup frozen peas

Heat large pot over medium high setting, add in ground beef and break up using a wooden spoon. Cook until beef is well browned. Season with salt. Add in onions, ginger, lemon grass and garlic chili paste and sauté another 2-3 minutes, stirring often.

Add coconut milk and broth and bring to a boil. Add soy sauce and fish sauce with rice and squash and let simmer covered lightly for approximately 10-15 minutes. Add in red peppers, kale/chard and peas and cook another 3-5 minutes until rice and squash are tender. Squeeze in fresh lime juice and taste for seasoning. Garnish each bowl with mint!

 

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