Thai Curried Egg Noodle Soup with Beef (Kao Soi Nuer)

This is a northern Thai dish that was influenced by Burmese cuisine.

Serves: 4Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 4 dried long red Thai or New Mexican chilies
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp. chopped turmeric, fresh or dried roots
  • 2 Tbsp. finely chopped ginger
  • ¼ tsp. salt
  • 2 tsp. minced cilantro stems
  • 1½ cup fresh egg noodles, divided
  • 1 cup vegetable oil
  • ⅓ cup coconut cream
  • 4 oz. sliced beef sirloin
  • 1 Tbsp. palm sugar
  • 2 Tbsp. light soy sauce
  • 2 cups chicken stock

Directions

  • Make the paste by roasting the chilies, shallots, garlic, turmeric, and ginger, one at time, in a dry pan over low heat for 1–2 minutes each. Allow to cool, and pound the ingredients together with salt and cilantro stems using a mortar and pestle until smooth.
  • In a fry pan, heat the oil and fry ½ cup of the noodles until crispy and lightly browned. Move to a paper towel to drain. Pour out the oil and reserve for another use.
  • Return the pan to the heat and add the coconut cream. Simmer coconut cream over low heat until it is thick and shiny on the surface, about 2 minutes. Add the paste and let simmer at low heat until fragrant, about 4 minutes. Add beef slices and simmer until beef is just cooked, about 3 minutes.
  • Season with palm sugar and soy sauce. Add stock and continue to simmer until beef is tender, about 25 minutes. Add more stock or water if needed.
  • Blanch egg noodles in water for about 15 seconds and place in a bowl. Ladle the beef curry on top and garnish with fried noodles.

Recipe Information

Serves: 4

Ingredients

  • 4 dried long red Thai or New Mexican chilies
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp. chopped turmeric, fresh or dried roots
  • 2 Tbsp. finely chopped ginger
  • ¼ tsp. salt
  • 2 tsp. minced cilantro stems
  • 1½ cup fresh egg noodles, divided
  • 1 cup vegetable oil
  • ⅓ cup coconut cream
  • 4 oz. sliced beef sirloin
  • 1 Tbsp. palm sugar
  • 2 Tbsp. light soy sauce
  • 2 cups chicken stock

Directions

  • Make the paste by roasting the chilies, shallots, garlic, turmeric, and ginger, one at time, in a dry pan over low heat for 1–2 minutes each. Allow to cool, and pound the ingredients together with salt and cilantro stems using a mortar and pestle until smooth.
  • In a fry pan, heat the oil and fry ½ cup of the noodles until crispy and lightly browned. Move to a paper towel to drain. Pour out the oil and reserve for another use.
  • Return the pan to the heat and add the coconut cream. Simmer coconut cream over low heat until it is thick and shiny on the surface, about 2 minutes. Add the paste and let simmer at low heat until fragrant, about 4 minutes. Add beef slices and simmer until beef is just cooked, about 3 minutes.
  • Season with palm sugar and soy sauce. Add stock and continue to simmer until beef is tender, about 25 minutes. Add more stock or water if needed.
  • Blanch egg noodles in water for about 15 seconds and place in a bowl. Ladle the beef curry on top and garnish with fried noodles.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat21g
Saturated Fat9g
Cholesterol35mg
Sodium410mg
Total Carbohydrate23g
Dietary Fiber2g
Sugars8g
Protein11g