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


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


  • Make the paste by roasting the chilies, shallots, garlic, turmeric, and ginger, one at time, in a dry pan over low heat for 1 to 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 1⁄2 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 broth and continue to simmer until beef is tender, about 25 minutes. Add more broth 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.