Kao Soi (Crispy noodles and beef in a red curry broth)

    40 mins

    This tasty dish is lunch or dinner in itself. A beef curry is made and a combo of fresh and fried egg noodles are placed in individual bowls for your guests. An array of condiments are served with the dish for your guests to season as they wish. This is a very fun dish to make and serve.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    4 people made this

    Serves: 6 

    • 4 tablespoons red curry paste
    • 300g lean beef, sliced
    • 1.5 litres coconut milk
    • 500g 1/2cm-wide flat egg noodles
    • oil for frying noodles
    • For the condiments
    • 1/4 cup pickled cabbage, sliced
    • 1/4 cup fried crispy shallots
    • 1 handful coriander, chopped
    • 5cm piece ginger, shredded
    • 4 tablespoons light soya sauce
    • 4 tablespoons toasted ground dried red chillies
    • 2 limes, quartered
    • 3 spring onions, sliced

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Put 250ml of the coconut milk into a wok and cook until the fat separates. Add the curry paste and fry until fragrant.
    2. Add the beef and remainder of coconut milk and bring to a simmer.
    3. Meanwhile, separate the noodles in half. Heat the oil in a wok, and fry one half of the noodles until crispy. Drain on paper towels. Blanch the other half of the noodles briefly and divide into 6 bowls.
    4. When the beef is cooked, taste the curry and adjust if needed. Spoon the curry over the individual bowls of noodles. Top each bowl with some of the fried noodles.
    5. Serve the bowls with condiments arranged around the table for your guests to add what pleases them.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)