Chiang Mai Noodle Beef Khao Soi

4.80 from 10 votes

Chiang Mai Noodle Beef Khao Soi

Looking to learn how to make authentic Chiang Mai Noodles? Our traditional Beef Khao Soi recipe features egg noodles in a rich and creamy coconut sauce.

Prep Time15

Cook Time1 45

Total Time2

Course: Main Course

Cuisine: Asian, Thai

Keyword: Beef Khao Soi, Chiang Mai Noodle Beef Khao Soi, Khao Soi, Thai Noodles

Servings:

Calories: 1496kcal

Equipment

Dutch Oven, Instant Pot or Crockpot
measuring spoons
measuring cups
saucepan
Spatula or Wooden Spoon
French knife
tongs

Ingredients

5 tbsp Vegetable Oil
1 lb Beef Short Rib
4 tbsp Thai Red Curry Paste
1 tbsp Indian Curry Powder
1/2 tsp Turmeric powder
1 tsp Thai red chili deseeded, finely chopped
400 ml Coconut Milk
400 ml Coconut Cream
2 tsp Brown sugar
2 Garlic cloves minced
1 tbsp Fresh ginger minced
2 tsp Thai shrimp paste
2 tsp Garlic Chili Paste
1 tbsp Tamarind paste
200 ml Beef Stock
2 tbsp Fish Sauce
2 Limes juiced
500 g Chinese flat egg noodles
Cilantro
Bean Sprouts
Shallots

Instructions

Remove excess fat from beef short rib. With a pairing knife, slice beef into large chunks.
In a dutch oven, heat vegetable oil over medium high. Add beef short rib chunks with tongs and brown in oil on both sides, 2-3 minutes. It's easiest to do this in batches, removing browned meat and placing in a separate bowl until all of the beef has been seared.
Add red curry paste to the saucepan and turn the heat down to medium. Cook for 5 mins, then add the Indian curry powder, turmeric and sliced red chili.
Cook for 1 minute then add coconut milk, coconut cream, brown sugar, garlic, ginger, shrimp paste, tamarind paste, beef stock, fish sauce and lime juice. Bring to a simmer.
Return the seared beef back to the pot filled with Chiang Mai Noodle Kao Soi curry sauce.
Keep the broth at a simmer over low heat and cover with a heavy lid, and cook for 2 hours, until the beef chunks are extremely tender and some oil has started to separate from the broth, floating to the surface.
During the braising process, if the liquid level has reduced too much, add more water or beef stock to bring it back to the original level.
While beef short rib is tenderizing in the coconut curry sauce, add 2 inches of canola oil to a large wok. Heat the oil over medium-high heat until it bubbles.
Separate the fresh egg noodles into segments, then fry 3 oz until golden brown and crispy. Drain well and set aside.
Bring a large pot of water to boil and cook the remaining flat egg noodles until soft and cooked through, drain well and set aside.
Assembly: Add a small handful of cooked egg noodles into the bottom of a large soup bowl. Ladle the Kao Soi curry sauce along with chunks of beef over the noodles. Garnish Chiang Mai Noodle bowl with crispy fried egg noodles, sliced shallots, chopped cilantro, bean sprouts and lime wedges. Serve with soup spoon and chopsticks.

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