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Khao Soi Neua (Beef Khao Soi)
85% authentic · Thai
A flavorful variation of Khao Soi featuring tender braised beef in a rich coconut curry broth, served with traditional accompaniments and noodles.
Ingredients
- Beef chuck roast1.5 lbs, cut into 1-inch cubes
- Coconut milk2 cans (13.5 oz each)
- Red curry paste4 tbsp
- Egg noodles1 lb
- Beef broth2 cups
- Shallots1 cup, thinly sliced
- Garlic4 cloves, minced
- Ginger1 inch piece, grated
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Fish sauce2 tbsp
- Palm sugar1 tbsp
- Lime juice2 tbsp
- Vegetable oil2 tbsp
- Pickled mustard greens1/2 cup, chopped
- Fresh cilantro1/4 cup, chopped
- Chili oilto taste
- Saltto taste
- Wateras needed
Steps
- 1
In a Dutch oven, heat vegetable oil over medium-high heat. Sear beef cubes until browned on all sides. Remove beef and set aside.
- 2
Reduce heat to medium. Add sliced shallots and cook until softened, about 5 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
- 3
Add red curry paste, turmeric, cumin, and coriander powder. Stir and cook for 1-2 minutes until fragrant.
- 4
Pour in 1 can of coconut milk and stir to combine with the paste. Bring to a simmer.
- 5
Return the seared beef to the pot. Add beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until beef is very tender.
- 6
Once beef is tender, stir in the second can of coconut milk. Simmer for another 15 minutes to allow flavors to meld.
- 7
Season the broth with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste. Add salt if needed.
- 8
Boil egg noodles according to package directions. Drain and rinse. Reserve some noodles to fry until crispy for garnish.
- 9
Serve by placing noodles in bowls, ladling the beef curry soup over them, and topping with crispy noodles, pickled mustard greens, cilantro, and chili oil.
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