Chilli Beef and Coconut Noodle Soup Chilli Beef and Coconut Noodle Soup

Chilli Beef and Coconut Noodle Soup

This Thai-based one-pot comforting soup is perfect for chilly evenings. Strips of beef or lamb stir-fry strips are cooked with Thai curry paste, garlic, lemongrass, stock, stir-fry vegetables, coconut milk and rice noodles. Perfect for a main meal too.

prep time
30 mins

cook time
10 minutes

4 people


  • 450g lean beef or lamb stir-fry strips
  • 1 tablespoon rapeseed or olive oil
  • 4 tablespoons red Thai curry paste
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 1 lemon grass stalk, finely chopped
  • 1 x 250-300g pack stir- fry vegetables
  • 2 tablespoons fish sauce
  • 2 x 400g cans coconut milk
  • 300ml good, hot vegetable stock
  • 2 teaspoons white sugar
  • Grated zest of 1 lime
  • ½ x 250-300g pack fresh rice noodles
  • 1 red chilli, deseeded and finely chopped, to garnish
  • 1 x 25g pack fresh coriander, finely chopped, to garnish, optional


  1. Heat the oil in a large non-stick pot (with lid) and cook the beef or lamb strips with the curry paste, garlic and lemon grass for 1-2 minutes until the strips are golden brown. Add the stir-fry vegetables and cook for 1-2 minutes.
  2. Add the coconut milk, stock, fish sauce, sugar and lime zest.  Stir gently.  Bring to the boil, reduce the heat, cover and cook for 2-3 minutes.  Add the noodles and heat for a further minute.  Season if required.
  3. Divide the broth between four bowls, garnish with the chilli and coriander. Serve immediately.


This recipe works well with cooked beef or lamb strips too.