Rustic Thai Beef Soup

1. Heat the oil in a Dutch oven over medium-high heat, then add the garlic and curry paste and stir well. Cook for 2-3 minutes, breaking up the large pieces of curry paste with the back of a spoon.

2. Add in the mushrooms and let them brown, stirring occasionally for 2 minutes. Add in the ground beef then use your spoon to break up the meat into large chunks. You do not need to fully brown the meat as it will cook in the broth in the next step. You also do not need to drain the fat, as it adds richness to the broth (however, you may drain it if you prefer).

3. Reduce heat to medium, and add in the broth, green beans, zucchini, lime leaves, fish sauce, brown sugar, salt and pepper. Let the soup come to a boil over medium heat, then cook, stirring occasionally, for 3 minutes or until the vegetables are tender.

4. Turn the heat off and stir in the basil leaves and chili-garlic sauce. Serve with jasmine rice and tomato chunks.