My favorite rich Curry Broth with saucy ground beef, tender noodles, bright lime, and a satisfying crunch from crispy fried onions.
Author’s Notes
The Noodle Version We’re Loving!
Since I first developed this ground beef broth bowl, my kids have asked for it again and again. They’ve enjoyed the chicken and sweet corn variations too, but the beef version consistently comes out on top in our house.
My sons are at that age where they often need a full meal after school and another after practice, so I make large batches and portion everything into containers for quick reheating. That approach keeps dinners simple and satisfying on busy days.
Over time I’ve tweaked the recipe—trying different toppings, swapping noodles for rice, and adjusting the beef sauce. This noodle-forward version keeps the spirit of the original but adds a few small changes that make it worth sharing. The combination of silky noodles soaking up a rich coconut curry broth and savory beef is just so good.
Curry Broth Ingredients
| Ingredients | Let’s Chat About It |
|---|---|
| Ground beef | Let the beef sit undisturbed at first so it develops deep, caramelized browning instead of steaming. |
| Garlic & ginger | Freshly minced garlic and ginger give the broth its best flavor and aroma. |
| Red curry paste & yellow curry powder | Curry pastes vary widely in heat. Start with a mild paste and add more to taste if you want extra spice. |
| Coconut milk, chicken broth & soy sauce | Full-fat coconut milk makes a rich, creamy broth. Use a good-quality chicken broth and regular soy sauce for balanced seasoning. |
| Buldak noodles | Discard the included seasoning packets or reserve them for another use. Regular ramen or other firm noodles also work well in this recipe. |
Chelsea’s Notes
Curry Broth Bowl Topping Ideas
Toppings make these bowls fun and customizable. Our top picks for this version include:
Honey roasted peanuts, crispy fried onions or shallots, fresh cilantro, lime wedges, and a light drizzle of toasted sesame oil for finishing.
Storage
Store the noodles, beef and broth separately in airtight containers in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave and assemble with fresh toppings just before serving.
More Easy Ground Beef Recipes
Dinner
Ground Beef Stroganoff Recipe
Dinner
Asian Ground Beef
Dinner
Mongolian Ground Beef
Dinner
Ground Beef Ramen
Curry Broth
Equipment
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Large pot
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Large skillet
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 tablespoon soy sauce)
- 2 teaspoons light brown sugar, gently packed
- 1 teaspoon toasted sesame oil, plus more for topping
- 1/4 teaspoon white pepper
- 2 tablespoons red curry paste
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 1 teaspoon yellow curry powder
- 1 (13.66-ounce) can coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce (regular, not lite)
- 2 (4.58-ounce) packages Buldak noodles, seasoning packets discarded
- 1 large lime (half for the broth, remainder cut into wedges)
- 1/4 cup finely chopped cilantro, plus extra for topping
- Honey roasted peanuts, coarsely chopped
- Crispy fried onions
Instructions
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Brown the beef: Heat the 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 browned spots. Break the beef into small pieces and continue cooking, stirring only occasionally, until evenly browned.
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Make the sauce: In a jar or small bowl, combine the cornstarch and 1/4 cup chicken broth. Shake or whisk until smooth. Add the soy sauce, oyster sauce, brown sugar, sesame oil and white pepper. Mix well and set aside.
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Finish the beef: Reduce heat to medium. Pour the prepared sauce over the beef and cook, stirring, for 1–2 minutes until the sauce thickens and clings to the meat. Transfer the beef to a plate and cover to keep warm. Leave any browned bits and fat in the skillet; if the pan looks dry, add a little more coconut oil.
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Start the broth: Reduce heat to low and add the red curry paste, garlic, ginger and curry powder to the skillet. Cook, stirring constantly, for about 1 minute until very fragrant. Lower the heat or add a splash of water if anything starts to brown.
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Finish the broth: Pour in the coconut milk, scraping up the browned bits from the bottom of the skillet, and whisk until smooth. Add the chicken broth and bring to a gentle simmer. Stir in the soy sauce and the juice from half the lime. If you like, stir in about 1/4 cup finely chopped cilantro. Taste and adjust with more soy sauce or lime juice as needed.
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Cook the noodles: Meanwhile, cook the Buldak noodles according to package directions, omitting the seasoning packets. Drain well and toss to prevent sticking.
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Assemble and serve: Divide the noodles and beef among 3–4 bowls. Ladle hot coconut curry broth around everything. Top generously with crispy fried onions, chopped peanuts, cilantro and a light drizzle of toasted sesame oil. Serve with lime wedges and enjoy immediately.
Recipe Notes
Nutrition
|
Calories: 675 kcal
|
Carbohydrates: 54 g
|
Protein: 34 g
|
Fat: 36 g
Nutrition information is automatically calculated and should be used as an approximation.