Thai Beef Coconut Curry Soup

Bahan-bahan (6 porsi)

• 2 tablespoons avocado oil, light olive oil, or coconut oil, (divided)
• 1½ pounds skirt steak, (very thinly sliced across the grain)
• 2 large bell peppers ((any color), chopped)
• 1 medium to large onion, (chopped)
• 4 medium garlic cloves, (crushed)
• 1 tablespoon fresh grated ginger
• 32 ounces low sodium beef broth
• 2 tablespoons soy or tamari sauce
• 2 tablespoons rice vinegar
• 2 tablespoons coconut sugar ((or light brown sugar))
• 2 teaspoons fish sauce
• 1 teaspoon ground coriander
• ¼ teaspoon crushed red pepper flakes, (or 1 minced red Thai bird’s eye chili pepper (more or less to taste))
• ¼ teaspoon turmeric ((optional, for yellow color))
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• One 14 ounce can full fat coconut milk
• 2 tablespoons chopped fresh cilantro or parsley leaves
• fresh chopped herbs, such as cilantro, parsley, or mint
• crushed red pepper flakes