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/1lb lean beef or lamb stir-fry strips
  • 15ml/1tbsp rapeseed or olive oil
  • 60ml/4tbsp red Thai curry paste
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 1 lemongrass stalk, finely chopped
  • 1 x 250-300g/9-10½oz pack stir- fry vegetables
  • 30ml/2tbsp fish sauce
  • 2 x 400g cans coconut milk
  • 300ml/½pint good, hot vegetable stock
  • 10ml/2tsp 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


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.

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.

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.