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
- 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
- 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.