Quick & Easy

Spiced beef and coconut cream soup with rice

A creamy beef and coconut cream soup that packs a big spicy punch.
spiced beef and coconut cream soup with rice



1.Heat oil in a large saucepan over medium heat; cook onion, celery, garlic, chillies, ginger, tamarind and ground spices, stirring, 5 minutes or until vegetables are softened.
2.Increase heat, add beef; cook, stirring, until browned. Add coconut milk, the water, cinnamon and cardamom; bring to the boil. Reduce heat; simmer, covered, for 1½ hours or until beef is very tender.
3.Meanwhile, toast coconut in a small dry frying pan until browned lightly. Remove from pan.
4.Remove beef, cinnamon and cardamom from soup. Shred beef; return to soup with beans. Simmer 5 minutes or until beans are tender.
5.Add rice to soup; stir soup over medium heat until hot. Season to taste.
6.Serve soup sprinkled with coriander leaves and toasted coconut.

You need to cook ⅔ cup (130g) raw rice to get the amount of cooked rice used here. You could also use microwavable rice now available in most supermarkets.


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