My favorite rich Curry Broth with saucy ground beef, tender noodles, fresh lime, and a pop of crunch from crispy fried onions.
Author’s Notes
The Noodle Version We’re Loving!
Ever since I first started testing this ground beef broth bowl, my boys (and my daughter, too!) have been relentless about asking me to make it again. They loved the chicken and sweet corn version too, but all three will tell you the beef is their favorite.
My boys are also at the point where they basically eat a full meal after school and another one after basketball practice, so I’ve been making big batches and portioning everything into containers for quick after-school meals.
And because I’ve made it so many times, I’ve been switching things up along the way. I’ve tried different toppings, swapped noodles in for the rice, and played around with the beef sauce. This version is similar to the original, but different enough that I thought it was worth sharing here too!
The noodles in that rich curry broth with the flavorful beef — SO good!
Curry Broth Ingredients
| Ingredients | Let’s Chat About It |
|---|---|
| Ground beef | Let the beef sit undisturbed at first so it gets deeply browned instead of steaming. |
| Garlic & ginger | Freshly minced garlic and ginger give the curry broth the best flavor. |
| Red curry paste & yellow curry powder | Store-bought curry pastes vary a lot in heat! Thai Kitchen is fairly mild, especially with the coconut milk. Add more for extra flavor & heat, or use Maesri for a spicier option. |
| Coconut milk, chicken broth & soy sauce | Use full-fat coconut milk for the richest broth; I love the sweetness and creaminess of Imperial Dragon in this curry broth. |
| Buldak noodles | Discard the seasoning packets or save them for another recipe. Regular ramen noodles also work great here! |
Chelsea’s Notes
Curry Broth Bowl Topping Ideas
This is where the bowls get really fun! We’ve been trying all kinds of toppings, but these are our favorites for this version:
Honey roasted peanuts, crispy fried onions or shallots, fresh cilantro, lime and a tiny drizzle of toasted sesame oil.
Storage
Store the noodles, beef & curry broth separately in airtight containers in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, then assemble with fresh toppings just before serving.
More Easy Ground Beef Recipes
Curry Broth
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 pound lean ground beef 93/7
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 2 tablespoons soy sauce regular, not lite
- 1 tablespoon oyster sauce (or use 1 more tbsp soy)
- 2 teaspoons light brown sugar gently packed
- 1 teaspoon toasted sesame oil plus some for topping the bowls
- 1/4 teaspoon white pepper
- 2 tablespoons red curry paste I like Thai Kitchen
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 1 teaspoon yellow curry powder
- 1 (13.66-ounces) can coconut milk I like Imperial Kitchen
- 1 cup chicken broth I like Swanson
- 1 tablespoon soy sauce regular, not lite
- 2 (4.58-ounce) packages Buldak noodles discard seasoning packets
- 1 large lime half for curry broth and the rest for cut into wedges for serving
- 1/4 cup finely chopped cilantro plus some for topping bowls with
- Honey roasted peanuts coarsely chopped
- Crispy fried onions
Instructions
- Brown Beef: Heat coconut oil in a large skillet over high heat. Once hot, add the ground beef and leave it undisturbed for a few minutes so it can develop some nice browned spots. Break the beef into small pieces with a wooden spoon and continue cooking, stirring only occasionally, until nicely browned all over.
- Make Sauce: Meanwhile, add cornstarch & 1/4 cup chicken broth to a wide-mouth mason jar. Secure the lid and shake vigorously until completely smooth. Add soy sauce, oyster sauce, brown sugar, sesame oil & white pepper. Shake again and set aside.
- Finish Beef: Reduce heat to medium. Shake the sauce once more, then pour it over the beef. Cook, stirring, for 1–2 minutes or until the sauce thickens, caramelizes & clings to the beef. Use a slotted spoon to transfer beef to a plate and cover with foil. Don’t wipe out the skillet. Leave any rendered fat & browned bits behind. If the skillet looks dry, add a little more coconut oil.
- Start Broth: Reduce heat to low. Add red curry paste, garlic, ginger & curry powder. Cook, stirring constantly, for about 1 minute or until very fragrant. Reduce the heat further or add a tiny splash of water if anything begins to brown.
- Finish Broth: Pour in coconut milk, scraping up all the browned bits from the bottom of the skillet, and whisk until smooth. Add chicken broth and bring to a gentle simmer. Stir in soy sauce and the juice from 1/2 of the lime. Stir in some finely chopped cilantro here too, if desired (I add about 1/4 cup). Taste and adjust with additional soy sauce or lime juice if needed.
- Cook Noodles: Meanwhile, cook Buldak noodles according to package directions, skipping the seasoning packets. Discard the packets or save them for another recipe. Drain well, then toss the noodles a few times to help keep them from sticking.
- Assemble: Divide noodles & beef evenly among 3–4 bowls. Ladle the hot coconut curry broth around everything. Top with plenty of crispy fried onions, coarsely chopped peanuts, cilantro & a very light drizzle of toasted sesame oil. Cut the remaining lime into wedges and serve alongside. Enjoy immediately!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
