Spicy thai beef soup with noodles

Mix the steak strips in a bowl with the red curry paste. Heat a wok on high heat and add the steak mixture. Fry the steak strips while stirring on high heat in 2-3 minutes brown.

Pour in the stock and add the coconut milk and the lime juice. Bring the soup to the boil while stirring and simmer for 10 minutes.

In the meantime prepare the instructions on the suit. Peel the mango with a peeler and cut the flesh into slices of 2 cm thick of the kernel. Cut the slices into cubes. Cut the leek into slices of ½ cm. Add the mango and leek to the soup and heat the soup for another 5 minutes. Season with fish sauce.

Allow the noodle to drain well in a colander. Scoop the beef soup into wide bowls and scoop some eggplant in the middle. Chop the coriander roughly and sprinkle it over it.