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Dinner recipe · from the recipe book

Ginger Beef Coconut Soup with Kale and Potatoes

Tender braised chuck in a gingery, turmeric-gold coconut broth with silky kale and soft potatoes, brightened with lime.

Ginger Beef Coconut Soup with Kale and Potatoes

Ingredients

  • 1¼ lb600 gBoneless beef chuckcut into 3/4-inch cubes
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1 tbsp6 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 4 cups880 gReduced-sodium beef broth
  • 1 cup240 gWater
  • 1⅓ cups300 gCoconut milk, cannedstirred well
  • 2½ small400 gRed potatoescut into 3/4-inch cubes
  • 9½ cups chopped200 gKalestems removed, chopped
  • 2 tsp12 gFish sauce
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: cube the beef chuck and potatoes, dice the onion, mince the garlic, grate the ginger, chop the kale and cilantro.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown half of the beef chuck on all sides, about 5 minutes, and move it to a plate. Add the remaining half of the canola oil and brown the remaining half of the beef chuck.
  3. Lower the heat to medium. Add the onion and cook 4 minutes until soft. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  4. Return all the beef chuck to the pot. Pour in the beef broth and water, scraping up the browned bits. Bring to a boil, cover, and simmer gently 75 minutes until the beef is nearly tender.
  5. Add the potatoes and coconut milk. Simmer uncovered 15 to 20 minutes until the potatoes and beef are fork-tender (well past 145°F / 63°C).
  6. Stir in the kale and simmer 5 minutes until wilted and silky.
  7. Turn off the heat and stir in the fish sauce, salt and lime juice. 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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