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Dinner recipe · from the recipe book

Coconut Beef Rendang-Style Soup with Kale

Tender braised chuck in a rich, gently spiced coconut broth with lemongrass-like lime brightness, silky kale and spinach, and soft potatoes.

Coconut Beef Rendang-Style Soup with Kale

Ingredients

  • 1¼ lb600 gBoneless beef chucktrimmed and cut into 1-inch cubes
  • 1 tbsp15 gCanola oil
  • 1½ medium160 gYellow onionthinly sliced
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ½ tsp1 gGround cinnamon
  • 1¾ tsp3 gGround coriander
  • 3¼ cups720 gReduced-sodium beef broth
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • 2 small340 gRed potatoescut into 3/4-inch chunks
  • 7¼ cups chopped150 gKalestems removed, leaves chopped
  • 3⅓ cups loosely packed100 gBaby spinach
  • 1¾ tsp10 gFish sauce
  • 1¾ tsp packed8 gBrown sugar
  • 2 tbsp30 gLime juice
  • ¼ tsp2 gSalt
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all ingredients first: cube the beef chuck, slice the onion, mince the garlic, grate the ginger, chunk the potatoes and chop the kale.
  2. Pat the beef chuck dry and season it with the salt.
  3. Heat the canola oil in a Dutch oven over medium-high heat. Brown the beef chuck in two batches, about 4 minutes per batch, and move it to a plate.
  4. Lower the heat to medium, add the onion and cook 5 minutes until soft. Stir in the garlic and ginger for 1 minute.
  5. Add the curry powder, coriander and cinnamon and stir 30 seconds until fragrant.
  6. Pour in the beef broth, scraping up the browned bits. Return the beef chuck and its juices, add half of the coconut milk, then bring to a boil.
  7. Cover, reduce to a gentle simmer and cook 75 minutes, until the beef is nearly tender.
  8. Add the potatoes, the fish sauce and the brown sugar, cover and simmer 20 minutes, until the potatoes and beef are fork-tender (well past 145°F (63°C)).
  9. Stir in the remaining half of the coconut milk and the kale; simmer uncovered 5 minutes until the kale is silky.
  10. Turn off the heat, stir in the spinach until wilted, then the lime juice.
  11. Ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy reduced-sodium beef broth and fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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