Chiang Mai Beef Khao Soi
A rich, fragrant Northern Thai curry noodle soup featuring tender braised beef, coconut milk, and crispy egg noodles.
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Ingredients
- 1 1/2 lbs Beef chuck or brisket, cut into 1-inch cubes
- 4 tbsp Khao Soi curry paste
- 2 cans (14oz) Coconut milk (full fat)
- 2 cups Beef broth
- 1 lb Fresh egg noodles
- 2 tbsp Palm sugar
- 3 tbsp Fish sauce
- 1/2 cup Vegetable oil
- 1/2 cup Pickled mustard greens, sliced(optional)
- 4 pieces Shallots, thinly sliced
- 2 pieces Lime wedges
- 1 tsp Turmeric powder
Instructions
- 1
Heat 1/2 cup of coconut milk in a large pot over medium heat until it begins to crack and the oil separates.
- 2
Add the curry paste and turmeric to the pot, frying for 3-5 minutes until highly fragrant.
- 3
Add the beef cubes and stir to coat in the paste, searing the edges for about 2 minutes.
- 4
Pour in the remaining coconut milk and beef broth; bring to a boil, then reduce heat to low and simmer for 90 minutes until beef is tender.
- 5
Season the broth with palm sugar and fish sauce, adjusting to your preferred balance of sweet and salty.
- 6
While the beef simmers, deep-fry a handful of the egg noodles in hot oil until golden and crispy; set aside.
- 7
Boil the remaining egg noodles in water for 2-3 minutes until al dente, then drain and divide into four bowls.
- 8
Ladle the beef and curry broth over the noodles, then top with crispy noodles, shallots, pickled mustard greens, and a squeeze of lime.
Nutrition per Serving
740
Calories
38g
Protein
52g
Carbs
42g
Fat
4g
Fiber
12g
Sugar
1150mg
Sodium
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