Ingredients

The following ingredients have 8 Servings
  • 3 Tbsp. grapeseed or vegetable oil
  • 2 Tbsp. garlic (chopped)
  • 3 Tbsp. red curry paste
  • 1 c. sliced fresh white mushrooms (rinsed and patted dry)
  • 1 lb. ground beef
  • 5 c. beef broth
  • 1 c. green beans (cut into 1" lengths)
  • 2 medium zucchini (halved lengthwise and cut into 1/2” half-circles)
  • 4 wild lime leaves (optional)
  • 3 Tbsp. fish sauce
  • 1 Tbsp. brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 bunch of basil (Holy basil if you can find it, roughly chopped)
  • 3 Tbsp. chili-garlic sauce
  • 2 ripe tomatoes (cut into large chunks)
  • Jasmine rice for serving

Instruction

  • Heat the oil in a Dutch oven over medium-high heat, then add the garlic and curry paste and stir well. Cook for 2-3 minutes, breaking up the large pieces of curry paste with the back of a spoon.
  • Add in the mushrooms and let brown, stirring occasionally, for 2 minutes. Add in the ground beef then use your spoon to break up the meat into large chunks.
  • Reduce heat to medium, and add in the broth, green beans, zucchini, lime leaves, fish sauce, brown sugar, salt, and pepper. Let the soup come to a boil over medium heat, then cook, stirring occasionally, for 3 minutes or until the vegetables are tender.
  • Turn the heat off and stir in the basil leaves and chili-garlic sauce. Serve with jasmine rice and tomato chunks.