Thai Beef Coconut Curry Soup

Serves 4 Total time: 40 minutes

Ingredients

2 tablespoons extra virgin olive oil (Parthena Brand)

1 1/2 pounds steak, very thinly sliced across the grain

2 large bell peppers (any color), chopped

2 cups mushrooms, sliced in half

1 medium-large onion, chopped

4 cloves garlic, crushed

1 tablespoon fresh-grated ginger

4-5 cups beef bone broth (Bone to Broth)

2 Tbsp Coconut Aminos Liquid Seasoning

2 Tbsp rice vinegar

2 Tbsp coconut sugar (or maple syrup)

1 tsp ground coriander

1/4 tsp crushed red pepper flakes

1/4 tsp turmeric (optional, for yellow color)

1/4 tsp each of salt and black pepper

1 (14 oz) can full-fat coconut milk

Instructions

Heat the oil in a 5-quart pot over medium-high to high heat; add half the steak in an even layer on the bottom and cook until browned. Use a slotted spoon to transfer the browned steak to a bowl; cook the remaining steak the same way and transfer it to the bowl.

To the pot that you cooked the steak in, add the bell peppers and onion; cover the pot and cook over medium heat until the vegetables start to soften, about 4 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.

Stir in the broth, liquid coconut aminos, rice vinegar, coconut sugar, coriander, mushrooms, crushed red pepper flakes, turmeric, salt, and black pepper. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook 5 to 10 minutes. Add the cooked beef back to the pot.

Stir in the coconut milk and cilantro or parsley and turn off the heat;

Other Garnish ideas

Fresh chopped herbs, such as cilantro, parsley, micro greens, mint or crushed red pepper flakes