Easy Beef Broth Bowls with Creamy Coconut Curry Broth

By cosass

September 30, 2026 6 Min Read

If you’ve been scrolling past beef broth bowls on social media and wondering whether they live up to the hype, this easy version is worth trying. It layers savory ground beef, fluffy rice, crunchy vegetables, and a creamy coconut curry broth in one bowl — and it comes together in about 25 minutes.

Why These Bowls Are Worth Making

The viral take on this dish often calls for crispy beef, but skipping that extra step keeps dinner fast without losing flavor. The real star is the broth: coconut milk and red curry paste create a rich, warm base that ties everything together. And because the vegetables and toppings are flexible, you can build each bowl around whatever you already have in the fridge.

Key Ingredients

Ground beef: 93% lean ground beef works well here because it keeps the bowls from turning greasy.
Red curry paste: Cooking the paste for about 30 seconds in the skillet first helps release its flavors and gives the broth a deeper taste.
Coconut milk: Full-fat coconut milk delivers the creamiest broth.

Easy Ways to Customize

Switch the veggies: Bell peppers, broccoli, zucchini, shredded cabbage, or edamame all work well.
Add more heat: Spoon chili crisp over the top or stir a little extra curry paste into the broth.
Finish it fresh: Lime wedges, green onions, sesame seeds, or extra cilantro make great garnishes.
Change the base: Jasmine rice is a favorite, but brown rice or cauliflower rice also works.

How to Make Easy Beef Broth Bowls

Overhead shot of labeled beef ingredients.

These bowls come together in about 25 minutes, so it helps to have the rice cooked and the toppings prepped before you start cooking. If you enjoy easy dinners like Korean ground beef and rice bowls or coconut curry chicken bake, this recipe fits right in.

Cook the Beef

Heat the sesame oil in a large skillet over medium heat. Add the ground beef and garlic, and cook until the beef is browned and no longer pink.

Add the Flavor

Whisk together the brown sugar, soy sauce, and ground ginger. Stir the mixture into the cooked beef and simmer for about 1 minute. Set the beef aside while you make the broth.

Make the Coconut Curry Broth

Add the red curry paste to a medium saucepan over medium heat. Cook for about 30 seconds, stirring constantly. Whisk in the coconut milk, chicken broth, cornstarch, and honey. Bring the broth to a low boil, then reduce the heat and simmer for about 3 minutes, until it has slightly thickened.

Build the Bowls

Add warm rice to each bowl, followed by the beef. Ladle the hot coconut curry broth over the top, then add cucumber, carrots, cilantro, and chili crisp.

Alyssa's Pro Tip

Overhead shot of labeled coconut curry broth ingredients.

Toast the curry paste! Cooking it in the saucepan for about 30 seconds before adding the coconut milk and broth wakes up the spices and adds even more flavor to the broth.

Must-Have Kitchen Tools

Overhead shot of labeled ingredients you serve with beef broth bowls.

Large skillet: For cooking the ground beef.
Saucepan: For making the rich coconut curry broth.
Whisk: Helps keep the broth smooth.
Ladle: Makes it easy to pour the hot broth over each bowl.

Recipe Details

Skillet with ground beef browning in it.

Course: Dinner
Cuisine: American, Asian American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 bowls
Calories: 242 kcal
Author: Alyssa Rivers

Ingredients

For the Beef:

1 pound lean ground beef
1 teaspoon sesame oil
2 cloves minced garlic
2 tablespoons brown sugar
2 tablespoons soy sauce
¼ teaspoon ground ginger

For the Coconut Curry Broth:

1 (13.5-ounce) can coconut milk, full-fat
1 cup chicken broth
2 tablespoons red curry paste
1 teaspoon cornstarch
2 tablespoons honey

For Serving:

Cooked rice
Diced cucumber
Shredded carrots
Chopped cilantro
Chili crisp (optional)

Instructions

In a large skillet, heat 1 teaspoon sesame oil over medium heat. Add 1 pound lean ground beef and 2 cloves minced garlic. Cook for 7–8 minutes, or until the beef is no longer pink.
In a small bowl, whisk together 2 tablespoons brown sugar, 2 tablespoons soy sauce, and ¼ teaspoon ground ginger. Stir the mixture into the ground beef and simmer for 1 minute. Set the beef aside while you make the broth.
In a medium saucepan, add 2 tablespoons red curry paste over medium heat. Stir and heat the curry for 30 seconds.
Whisk in 1 (13.5-ounce) can coconut milk, 1 cup chicken broth, 1 teaspoon cornstarch, and 2 tablespoons honey. Bring the mixture to a low boil over medium heat. Reduce the heat and simmer for 3 minutes.
To assemble the bowls, add a scoop of warm rice to each bowl. Add a scoop of the beef mixture next to the rice, then ladle the hot coconut curry broth over the top. Garnish with diced cucumber, shredded carrots, chopped cilantro, and chili crisp. Serve immediately.

Storage and Reheating

Store the beef, broth, rice, and toppings in separate airtight containers in the refrigerator for 3–5 days. To reheat, warm the beef, broth, and rice until heated through. Add the fresh toppings after reheating so they stay crisp.