Massaman Curry Noodle Soup with Beef and Potatoes

A hearty and comforting Massaman curry noodle soup featuring tender beef chunks, potatoes, and rice noodles in a fragrant and flavorful Massaman curry broth. Topped with peanuts and fried shallots for added texture and flavor.

Prep Time

20 minutes

Total Time

60 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.86/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Soup

Cuisine:

Indian•Asian

Main Ingredient:

Beef•Rice

Mood:

Comfort Food

Ingredients

Servings

1lbBeef chuck(Cut into 1-inch cubes)

£4.50

2mediumPotatoes(Peeled and cut into 1-inch cubes)

£0.50

8ozRice noodles(Dried, thin rice noodles)

£1.75

4tbspMassaman curry paste(Adjust to taste)

£1.50

2cansCoconut milk(Full-fat)

£3.00

4cupsBeef broth(Low sodium)

£1.20

1mediumYellow onion(Chopped)

£0.30

3clovesGarlic(Minced)

£0.20

1inchGinger(Peeled and grated)

£0.40

2tbspFish sauce(Optional, adjust to taste)

£0.25

1tbspBrown sugar(Or palm sugar)

£0.05

1tbspLime juice(Freshly squeezed)

£0.10

0.3cupPeanuts(Roasted, chopped)

£0.75

2mediumShallots(Thinly sliced and fried (store-bought or homemade))

£0.40

2tbspVegetable oil

£0.10

2 Bay leaves

£0.10

1 Cinnamon stick

£0.15

2 Star anise(optional)

£0.20

Total Cost

£15.45

£3.86 per serving

Instructions

1.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef from the pot and set aside.
2.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3.
Stir in the Massaman curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
4.
Pour in the coconut milk and beef broth. Add the bay leaves, cinnamon stick, and star anise (if using). Bring to a simmer.
5.
Return the beef to the pot. Add the cubed potatoes. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender and the potatoes are cooked through.
6.
While the soup is simmering, cook the rice noodles according to package directions. Drain and set aside.
7.
Stir in the fish sauce and brown sugar into the soup. Taste and adjust seasonings as needed.
8.
Remove the bay leaves, cinnamon stick, and star anise from the soup before serving.
9.
To serve, divide the cooked rice noodles among bowls. Ladle the Massaman curry soup over the noodles.
10.
Garnish with chopped peanuts and fried shallots.

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My Notes

Nutrition Information

Nutrition per serving (500g)

850 kcal / 3556 kJ

Carbs

45g

17% of RDA

Fat

55g

79% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For a richer flavor, you can use bone-in beef chuck or short ribs.

Adjust the amount of Massaman curry paste to your desired level of spiciness.

Feel free to add other vegetables to the soup, such as carrots, bell peppers, or green beans.

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

You can substitute chicken or tofu for the beef for a different variation.

Cooking Equipment

Large pot or Dutch oven

Skillet or small pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can use bone-in beef chuck or short ribs.

Adjust the amount of Massaman curry paste to your desired level of spiciness.

Feel free to add other vegetables to the soup, such as carrots, bell peppers, or green beans.

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

You can substitute chicken or tofu for the beef for a different variation.

Massaman Curry Noodle Soup with Beef and Potatoes

Ingredients

Instructions