Thai Curry Soup

Rain, rain go away! We've had rain for days and will continue to until the end of the week.  I wanted to make a cozy, warm dish for dinner - Jill's  Make-shift Thai Curry Soup it is.  It does pack a punch but the flavours are amazing... mmm, Thai soup!

Yields 2 Servings
Ingredients
1 tablespoon red curry paste
1/2 tsp coriander
1/2 tsp cumin
1 tbsp olive oil
1 tsp curry powder
3 cups water
3 green onion, sliced
2 tablespoons fish sauce
1 cup milk
1 tablespoons sugar  (*I used milk and sugar as a coconut substitute because I didn't have any)

juice from 1/2 lime
1 large beef steak, cubed
1/3 cup bean sprouts
1/2 package Thai rice noodles


MethodOver medium heat, warm olive oil. Add coriander, cumin, curry powder and curry paste and cook for 3 minutes. Add all other ingredients (except sprouts and noodles) and simmer for 25 minutes.  Meanwhile, add noodles to a pot of boiling a water for 7 minutes (turn heat off once it boils). Drain. Add noddles and sprouts to curry mixture and cook for 3 more minutes.  Serve in a bowl.  Garnish with cilantro if desired.