Name: Chiang Mai Beef Curry Noodles (Beef Khao Soi) Recipe by Chef Ton
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 2
Ingredients: 10 chilli; 10 cloves garlics; 10 shallots; 1 kaffir lime; 5 fingerroot; 2 turmeric; 2 tablespoons lemongrass; 2 tablespoons palm sugar; 3 tablespoons shrimp paste; 1 tablespoon curry powder; 30 grams pickled cabbage; 10 grams young ginger; 20 grams shallot; chilli oil; 30 grams wagyu beef; 50 grams beef shank; 80 grams young coconut top; 25 grams wood ear mushroom; 450 grams beef stock; 1 cup coconut milk; egg noodles

Instructions

Make paste

Add fingerroot, kaffir lime, dried chile, garlic, red shallots, turmeric, and chopped lemongrass to the mortar. Beat it vigorously.

Pour one cup of coconut milk into the pot. Heat to a rolling boil.

Mix in the Khao Soi paste until fragrant,

Add a bit of beef stock to the curry powder, then add it to the pot

Mark as complete
Make beef soup

Continue to add beef and beef stock to the pot for the Khao Soi soup.

Add coconut milk, fish sauce, and palm sugar for seasoning. Taste.

Continue to cook the meat over low heat until it is tender.

Mark as complete
Prepare noodles

Heat the oil. Egg noodles are deep-fried until they are crisp and barely browned.

The remaining egg noodles should be added to the boiling water in separate strands so that they are completely submerged in water. After one minute of boiling, rinse with cold water.

Mark as complete
Pour Khao Soi soup over the beef and egg noodles in a dish.

Garnish with young coconut top, crispy noodles, lime wedges, and young ginger.

Mark as complete

Chiang Mai Beef Curry Noodles (Beef Khao Soi) Recipe by Chef Ton