Silky Coconut Beef Khao Soi Noodles
Transport your taste buds to the vibrant streets of Chiang Mai with this delightful Khao Soi recipe. This creamy, aromatic curry noodle dish is made with tender chunks of beef simmered in a rich coconut milk broth flavored with a blend of spices, including curry powder and red curry paste. Served over luscious egg noodles and garnished with fresh herbs and pickled vegetables, this dish is a feast for the senses. Perfect for sharing with friends and family, it's a comforting meal that combines the warmth and depth of Southeast Asian flavors, making it an ideal addition to any dinner table.
4
Servings
236
Calories
18
Ingredients
Ingredients
oil
3 tablespoons (None)
garlic cloves
3 (crushed)
shallots
4 (chopped)
coconut milk
4 cups (None)
curry powder
2 tablespoons (None)
red curry paste
1 tablespoon (None)
beef
8 ounces (cut into 1-inch cubes)
fish sauce
1/2 cup (None)
sugar
1/4 cup (None)
turmeric
1/2 teaspoon (None)
lime juice
1 tablespoon (None)
water
3 cups (None)
fresh thin egg noodles (ba mee)
6 ounces (None)
green onion
1 (chopped)
cilantro leaves or coriander leaves
1 tablespoon (chopped)
shallots
2 (sliced)
lime
1/2 (in wedges)
Chinese mustard pickle
1/4 cup (sliced)
Instructions
1
Heat a large saucepan over medium heat and add the oil.
2
Once the oil is hot, stir-fry the crushed garlic and chopped shallots for approximately 30 seconds, or until fragrant.
3
Pour in the coconut milk, curry powder, and red curry paste; stir well to combine.
4
Add the beef cubes to the saucepan and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 30 minutes until the beef is tender.
5
Next, stir in the fish sauce, sugar, turmeric, and lime juice. Mix thoroughly and allow it to come to a gentle boil. Continue cooking for an additional 10 minutes.
6
While the curry is simmering, bring a medium saucepan of water to a rapid boil.
7
Once boiling, add the fresh egg noodles and cook for 1 minute until just tender. Drain the noodles and place them into serving bowls.
8
Ladle the beef curry mixture over the noodles ensuring to get plenty of the creamy broth.
9
Garnish each bowl with chopped green onions and cilantro leaves for added freshness.
10
Serve with lime wedges and sliced Chinese mustard pickles on the side for an extra zing.
Nutrition Information
12.5
Fat
20
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Coconut Beef Khao Soi?
Silky Coconut Beef Khao Soi is a creamy, aromatic Northern Thai noodle curry inspired by the street food of Chiang Mai, featuring tender beef and egg noodles in a rich coconut broth.
What kind of noodles are used in this Khao Soi recipe?
This recipe specifically uses fresh thin egg noodles, also known as ba mee.
How should the beef be prepared for the curry?
The beef should be cut into 1-inch cubes to ensure they become tender during the simmering process.
What is the base of the Khao Soi broth?
The broth is made from a combination of coconut milk, red curry paste, and curry powder.
How long does it take to cook the beef until tender?
The beef needs to simmer in the coconut milk and curry mixture for approximately 30 minutes over medium-low heat.
What seasonings are added to the curry after the beef is tender?
After the initial simmer, you add fish sauce, sugar, turmeric, and lime juice to the saucepan.
How much fish sauce is used in this recipe?
The recipe calls for 1/2 cup of fish sauce to provide a deep umami flavor.
How much sugar is included in the sauce?
There is 1/4 cup of sugar added to balance the spicy and savory elements of the curry.
How long do the fresh egg noodles need to boil?
Fresh egg noodles cook very quickly and only need to be boiled for 1 minute until just tender.
What are the traditional garnishes for Beef Khao Soi?
Traditional garnishes include chopped green onions, cilantro leaves, lime wedges, and sliced Chinese mustard pickles.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 236 calories.
What is the fat content of one serving?
One serving contains 12.5 grams of fat.
How many carbohydrates are in this dish?
There are 20 grams of carbohydrates per serving.
How much protein is in the Beef Khao Soi?
Each serving provides 7.5 grams of protein.
What aromatics are used to start the dish?
The recipe starts by stir-frying 3 crushed garlic cloves and 4 chopped shallots until fragrant.
What type of curry paste is required?
The recipe requires 1 tablespoon of red curry paste.
How much coconut milk is needed?
The recipe uses 4 cups of coconut milk for a rich and silky broth.
Is turmeric used in this recipe?
Yes, 1/2 teaspoon of turmeric is added to enhance the color and flavor of the curry.
How is the lime used in this recipe?
One tablespoon of lime juice is stirred into the broth, and additional lime wedges are served on the side.
What role does the Chinese mustard pickle play?
The sliced Chinese mustard pickle provides a sour and salty zing that cuts through the richness of the coconut broth.
How much oil is used for stir-frying?
Three tablespoons of oil are used to sauté the garlic and shallots.
Can I use dried noodles instead of fresh?
While fresh egg noodles are recommended for the best texture, you can use dried egg noodles, though the cooking time will increase.
What is the second simmering period for?
After adding the final seasonings, the curry is simmered for another 10 minutes to allow the flavors to meld together.
How much beef is required in total?
The recipe calls for 8 ounces of beef.
What gives the dish its yellow color?
The vibrant yellow color comes from the combination of curry powder and ground turmeric.
How do you assemble the bowl?
Place the cooked noodles in a bowl, ladle the beef and creamy broth over them, and then add your fresh garnishes.
How many ingredients are in this recipe?
There are 18 ingredients used in this Silky Coconut Beef Khao Soi recipe.
What herbs are used for garnish?
Freshly chopped green onions and cilantro (or coriander) leaves are used for garnish.
Is this a spicy dish?
It has a mild to moderate spice level from the red curry paste and curry powder, balanced by the sweet coconut milk.