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Dinner recipe · from the recipe book

Smoky Beef Fideo Soup with Coconut and Kale

A smoky, mildly spicy tomato-coconut broth with toasted thin noodles, tender strips of seared flank steak and silky kale, brightened with lime and cilantro.

Smoky Beef Fideo Soup with Coconut and Kale

Ingredients

  • 1 lb500 gFlank steaksliced thinly across the grain into bite-size strips
  • 7 oz200 gPasta, drythin spaghetti broken into 1-inch pieces
  • 1½ tbsp20 gCanola oil
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 14 oz400 gDiced tomatoes, canned
  • 3¼ cups720 gReduced-sodium beef broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 7¼ cups chopped150 gKalestems removed, chopped
  • 2 cups loosely packed60 gBaby spinach
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced

Steps

  1. Prep first: slice the flank steak, break the pasta, dice the onion, mince the garlic, seed and mince the jalapeño, and chop the kale and cilantro. Dice the avocado just before serving.
  2. Season the flank steak with half of the salt and all of the black pepper.
  3. Heat half of the canola oil in a Dutch oven over medium-high heat. Sear the flank steak in two batches until browned, about 2 minutes per batch, and move it to a plate.
  4. Add the remaining half of the canola oil and the broken pasta to the pot. Stir over medium heat until the noodles are golden brown, 3 to 4 minutes.
  5. Add the onion, garlic and jalapeño and cook 3 minutes until softened. Stir in the cumin, smoked paprika and oregano for 30 seconds.
  6. Add the canned tomatoes with their juice and the beef broth. Bring to a boil, then simmer 8 minutes until the noodles are tender.
  7. Stir in the coconut milk, the kale and the remaining half of the salt. Simmer 4 minutes until the kale is soft.
  8. Return the flank steak and its juices to the pot with the spinach and simmer 2 minutes, until the beef reaches 145°F (63°C) and the spinach wilts.
  9. Off the heat, stir in the lime juice. Ladle into bowls and top with the cilantro and avocado.

Contains: Gluten.

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

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