Thai-Inspired Coconut Beef Broth Bowls

5 from 1 vote

Crispy, savory ground beef and fluffy rice meet a creamy coconut red curry broth, finished with crunchy cucumbers, green onions and fresh lime.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course, Soup

Cuisine: thai-inspired

Keyword: broth, Comfort Food, Dinner, Family Dinner, Homemade, Soup, thai, The Cooking Mawma

Servings: people

Mix the beef sauce. Whisk together the soy sauce, peanut butter, rice vinegar, brown sugar, garlic and ginger. Set aside. If making rice fresh, start it now so it cooks while you prepare the bowls.
Brown the beef. Heat a large skillet over medium-high heat. Add the beef and press it into an even layer. Cook undisturbed for 5 minutes to develop a browned crust. Break into smaller pieces and cook for another 4–5 minutes, until cooked through. Drain excess grease, if needed.
Add the sauce. Reduce the heat to medium and stir in the prepared sauce. Cook for 3–4 minutes, stirring occasionally, until the sauce reduces and coats the beef. Remove from the heat.
Start the broth. While the beef cooks, heat the olive oil in a separate saucepan over medium heat. Add the garlic and ginger and cook for 30 seconds. Stir in the red curry paste and cook for 1–2 minutes, stirring frequently.
Simmer and finish. Whisk in the beef bone broth, coconut milk and soy sauce. Bring to a gentle simmer and cook for 3–5 minutes. Remove from the heat and stir in the lime juice and sesame oil. Taste before adding any salt.
Build the bowls. Divide the cooked rice, beef and cucumbers among six bowls. Ladle the hot broth around the rice and beef, then top with green onions and lime wedges. Serve immediately.