Ingredients

  • Serves 1-2 people
  • khao soi chilli paste:

    10 pcs dried chili

  • 10 cloves garlics (peeled)

  • 10 pcs red shallots (peeled)

  • 1 kaffir lime

  • 5 pcs fingerroot

  • 2 pcs turmeric

  • 2 tbsp lemongrass (chopped)

  • 2 tbsp palm sugar

  • 3 tbsp shrimp paste

  • 1 tbsp curry powder

     

  • condiments:

    30 g pickled cabbage

  • 10 g young ginger

  • 20 g shallot

  • chilli oil

  • 30 g sliced wagyu beef

  • 50 g beef shank

  • 80 g young coconut top

  • 25 g wood ear mushroom

  • 450 g beef stock

  • 1 cup coconut milk

  • 1 pack egg noodles

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Recipe Courtesy of
Asian Food Network

Beef Khao Soi (Beef Curry Noodles)

You’ll find this beef curry noodle stew well-loved by Chiang Mai and neighboring Laos for its full-on-flavor and textural contrasts. There’s both crunch and chew from deep-fried egg noodles and the tangle of thick boiled ones in the same bowl. Bite also into an assortment of complex Thai flavors, including sour lettuce and cool lime on the side - they’re needed to mellow out currents of strong red curry and the brothy beef aroma that hits your tongue. Here, Thai Michelin-starred chef Ton uses wagyu beef slices, which you can switch out for any kind of meat including chicken, pork and regular beef cuts.
  • Medium
  • 120 min
  • 5 min
  • 15 min
  • 3 steps
  • 21 Ingredients
  • Medium
  • 3 steps
  • 21 Ingredients
  • 120 min
  • 5 min
  • 15 min

Instructions

  1. Making Khao Soi paste

    • Into the mortar, add in dried chili, garlic, red shallots, kaffir lime, fingerroot, turmeric and chopped lemongrass. Pound it thoroughly. 

    • In the pot, pour in a cup of coconut milk. Heat until it boils.

    • Add in Khao Soi paste, stir fry until fragrant. 

    • Add a little bit of beef stock into the curry powder before adding it into the pot.



  2. Cook soup with beef

    • For Khao Soi soup, continue to add beef and beef stock into the pot.

    • Season with palm sugar, fish sauce and coconut milk. Taste.

    • Continue simmer over low heat until the beef is tender



  3. Prepare crispy noodles and boiled noodles

    • Heat the oil for frying egg noodles. Deep fry egg noodles for crispy touch and just lightly brown.

    • Add remaining egg noodles into boiling water, separating the strands of noodles so they are covered with water. Boil for 1 minute, then rinse in cold water.



  4. Assemble the bowl

    • Put boiled egg noodles and beef into a bowl and pour Khao Soi soup over.

    • Garnish with crispy noodles, young ginger, lime wedges, and young coconut top.



Plate and Serve!

Serve with small side dishes such as pickled cabbage, wood ear mushroom, and chopped shallots. 

Plate and Serve!

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Ingredients
  • Serves 1-2 people
  • khao soi chilli paste:

    10 pcs dried chili

  • 10 cloves garlics (peeled)

  • 10 pcs red shallots (peeled)

  • 1 kaffir lime

  • 5 pcs fingerroot

  • 2 pcs turmeric

  • 2 tbsp lemongrass (chopped)

  • 2 tbsp palm sugar

  • 3 tbsp shrimp paste

  • 1 tbsp curry powder

     

  • condiments:

    30 g pickled cabbage

  • 10 g young ginger

  • 20 g shallot

  • chilli oil

  • 30 g sliced wagyu beef

  • 50 g beef shank

  • 80 g young coconut top

  • 25 g wood ear mushroom

  • 450 g beef stock

  • 1 cup coconut milk

  • 1 pack egg noodles

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