Creamy Massaman Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 lb beef blade steak, trimmed, cubed
1/4 cup massaman curry paste
4 cups beef stock
1 x 14 oz can coconut milk
1 lb potatoes, peeled, chopped
3.5 oz vermicelli noodles
None None Fish sauce, to taste
None None Kaffir lime leaves, shredded, to serve
None None Roasted peanuts, to serve

Preparation

In a large, heavy-based saucepan, heat oil on high. Brown beef 3-4 minutes, turning. Set aside. Stir in curry paste and cook 1 minute, until fragrant.
Return beef to pan. Pour in stock and coconut milk. Bring to a boil, reduce heat to low and simmer, covered, 45 minutes, stirring occasionally.
Add potato. Simmer, covered, another 25-30 minutes, until beef and potato are tender.
Add noodles. Simmer 1-2 minutes, until noodles soften. Season with fish sauce to taste. Sprinkle with lime leaves and peanuts to serve.