Khao Soi Beef Recipe: the Chiang Mai Noodle Soup you NEED to Try

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

Prepare pickled mustard greens as a condiment.

Make chili oil by heating neutral oil in a pot, adding chili powder, and stirring for 2 minutes until done. Set aside.

In a pot of boiling water, add mashed lemongrass, garlic, shallots, galangal, kaffir lime leaves, and finger roots to infuse.

Add beef to the pot without stirring, just push it down under the boiling water. Cover and boil for 2-3 minutes to let foam rise.

Remove foam from the broth, lower heat to low, cover, and let simmer for 4 hours.

After 4 hours, remove beef to a bowl and strain the herbs from the broth, setting the soup aside.

Finely chop shallots, fingerroot, turmeric, and lime zest for the Khao Soi paste.

Roast fresh Jinda chilies, dried bird’s eye chilies, and dried Jinda chilies in a pan until dark maroon.

Pound the roasted chilies, turmeric, lemongrass, lime zest, and fingerroot in a mortar until a fine paste forms.

Add fresh chilies, dried chilies, chopped shallots, garlic, yellow curry, and Kapi to the mortar and pound to mix well.

Make crispy egg noodles by frying them in hot oil, using chopsticks to spread them out.

In a pot, add coconut milk and heat until bubbling, then add the Khao Soi paste and stir until combined.

Let the coconut milk dry up until the oil separates, then add the beef and toss to coat.

Pour in the beef stock and remaining coconut milk, adjusting the texture to be between soup and thick curry.

Season with palm sugar and fish sauce, stirring until the sugar dissolves.

Boil flat egg noodles in a pot of water for 2-3 minutes, then transfer to a bowl of cold water to remove excess flour.

Assemble the dish by placing noodles in a bowl, ladling the soup over, and topping with green onions, crispy egg noodles, and garnishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens