Paleo Soup Recipes: Spicy Thai Coconut Beef Soup

Paleo Soup Recipes:

Spicy Thai Coconut Beef Soup

Flank Steak

This paleo soup is amazing! It’s hearty, flavorful and spicy. It’s also one of the easiest paleo soup recipes to make. We’re using red pepper flakes and chili peppers to add heat to the soup. The heat is balanced nicely with the smooth coolness of the coconut milk. However feel free to reduce the amount or eliminate it if you prefer. This soup is still delicious without the spicy component. The soup flavors are complex and blend beautifully to bring some Thai elements to your paleo kitchen.

I like to serve this soup with cauliflower rice or kelp noodles and it’s a filling meal. You will not be disappointed, so here’s the recipe.

Ingredients

• 2 tablespoons coconut oil
• 1 1/2 pounds skirt steak, thinly sliced
• 2 red bell peppers, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger
• 2 tablespoons coconut aminos
• 2 tablespoons coconut vinegar
• 2 teaspoons fish sauce
• 32 oz beef broth
• 14 oz full-fat coconut milk
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• Sea salt & black pepper to taste
• 2 tablespoons coconut sugar
• 2 tablespoons parsley, chopped
• 4 to 8 basil leaves
• 2 red chili peppers, halved for garnish (optional)

Method

• In a large soup pot, heat 1 tbsp of oil over medium heat. Once hot add a single layer of the thinly sliced steak and cook it through, for approximately 3 to 5 minutes, browning on each side. Using tongs or a slotted spoon transfer the steak to a plate lined with paper towels and set aside. Repeat the process until all of the steak is fully cooked and transferred to the plate.
• Using the same pot add the remaining 1 tbsp of oil. Then add the chopped onions and bell peppers. Stir occasionally and continue to cook until the bell peppers soften and the onions become translucent.
• Add the garlic and ginger to the pot with the onions and bell peppers and continue to cook, stirring frequently for an additional 90 seconds.
• Next add the coriander, turmeric and red pepper flakes and continue to stir.
• Pour the beef broth, coconut aminos, vinegar, fish sauce and sugar into the pot and bring to a boil. Once boiling, reduce heat and simmer for approximately 10 to 12 minutes.
• Stir the coconut milk and parsley into the soup mixture until thoroughly combined.
• Salt & pepper to taste, sprinkle in basil leaves and continue to simmer for an additional 5 to 10 minutes.
• Divide steak evenly amongst 4 bowls and pour soup into each bowl, garnish with one piece of chili pepper and serve.

Save Print Paleo Soup Recipes: Spicy Thai Coconut Beef Soup Author: CavemanDietBlog.com   Ingredients

• 2 tablespoons coconut oil, divided
• 1½ pounds skirt steak, thinly sliced
• 2 red bell peppers, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger
• 2 tablespoons coconut aminos
• 2 tablespoons coconut vinegar
• 2 teaspoons fish sauce
• 32 oz beef broth
• 14 oz full-fat coconut milk
• ¼ teaspoon turmeric
• 1 teaspoon ground coriander
• ¼ teaspoon red pepper flakes
• Sea salt & black pepper to taste
• 2 tablespoons coconut sugar
• 2 tablespoons parsley, chopped
• 4 to 8 basil leaves
• 2 red chili peppers, halved for garnish (optional)

Instructions

1. In a large soup pot, heat the oil over medium heat. Once hot add a single layer of the thinly sliced steak and cook it through, for approximately 3 to 5 minutes, browning on each side. Using tongs or a slotted spoon transfer the steak to a plate lined with paper towels and set aside. Repeat the process until all of the steak is fully cooked and transferred to the plate.
2. Using the same pot and remaining oil, add the chopped onions and bell peppers. Stir occasionally and continue to cook until the bell peppers soften and the onions become translucent.
3. Add the garlic and ginger to the pot with the onions and bell peppers and continue to cook, stirring frequently for an additional 90 seconds.
4. Next add the coriander, turmeric and red pepper flakes and continue to stir.
5. Pour the beef broth, coconut aminos, vinegar, fish sauce and sugar into the pot and bring to a boil. Once boiling, reduce heat and simmer for approximately 10 to 12 minutes.
6. Stir the coconut milk and parsley into the soup mixture until thoroughly combined.
7. Salt & pepper to taste, sprinkle in basil leaves and continue to simmer for an additional 5 to 10 minutes.
8. Divide steak evenly amongst 4 bowls and pour soup into each bowl, garnish as desired and serve.

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