Name: Chiang Mai Mississaugas Braised Beef Khao Soi Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.2 kg beef chuck, cut into 1-1.5 inch cubes; 1.5 tbs kosher salt; 1 tsp black pepper, freshly ground; 3 tbs vegetable oil; 1 cup yellow onion, finely chopped; 4 cloves garlic, minced; 2 tbs ginger, grated; 2 tbs Thai red curry paste; 1 tsp ground turmeric; 1 tsp ground coriander; 400 ml canned coconut milk; 750 ml low-sodium beef stock; 2 tbs fish sauce; 1 tbs light brown sugar; 2 tbs lime juice; 500 g fresh egg noodles (or dried if unavailable); 4 pcs large eggs; 1 tsp salt (for boiling eggs/water); 1 cup pickled mustard greens, chopped (suan cai or other); 1 cup red bell pepper, thinly sliced; 1 cup scallions (green onions), thinly sliced; 0.5 cup crispy shallots (store-bought or homemade); 1 cup crispy fried egg noodles (for topping); 0.5 cup fresh cilantro leaves; 4 pcs lime wedges; 2 tbs chili oil or sliced fresh chiles; 3 tbs neutral oil (vegetable or canola); 0.5 tsp ground turmeric (for color)

Method

Braised Beef

Season and Sear

Pat beef cubes dry and toss with 1 tbs kosher salt and black pepper. Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high heat. In batches to avoid crowding, sear beef on all sides until well browned, about 3–4 minutes per batch. Transfer seared beef to a plate and set aside.

Aromatics and Curry Base

Reduce heat to medium and add remaining 1 tbs oil to the pot. Add chopped onion and cook until softened and lightly browned, about 6 minutes. Stir in minced garlic and grated ginger and cook 1 minute until fragrant. Add Thai red curry paste, ground turmeric, and ground coriander; cook, stirring, 1–2 minutes to bloom the spices.

Deglaze and Braise

Pour in canned coconut milk and scrape up any browned bits from the bottom. Add beef stock, fish sauce, light brown sugar, and the seared beef with any accumulated juices. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until beef is fork-tender, about 2 to 2½ hours. Check every 30 minutes, skimming foam and reducing heat if necessary.

Finish Braising

When beef is tender, remove lid and increase heat to medium to reduce the braising liquid to a slightly thickened, saucy consistency (about 10–15 minutes). Stir in lime juice and remaining 0.5 tbs kosher salt (adjust to taste). Keep warm.

Noodles & Eggs

Boil Eggs

About 15 minutes before serving, bring a medium pot of water to a gentle boil and add 1 tsp salt. Carefully lower eggs into the water and boil for 7 minutes for jammy yolks or 9 minutes for firmer yolks. Transfer eggs to an ice bath for 5 minutes, then peel and set aside.

Cook Noodles

Meanwhile, bring a large pot of water to a rolling boil. Add fresh egg noodles and cook according to package directions (typically 2–3 minutes for fresh, 6–8 for dried) until just tender. Drain and toss lightly with a drizzle (about 1 tbs) of neutral oil to prevent sticking; keep warm.

Golden Curry & Garnishes

Prepare Garnishes

While beef finishes, arrange pickled mustard greens, thinly sliced red bell pepper, sliced scallions, crispy shallots, crispy fried noodles, cilantro, lime wedges, and chili oil on a platter or in small bowls for assembly.

Optional Finishing Oil

To make a vibrant finishing oil, warm 3 tbs neutral oil in a small saucepan over low heat. Stir in 0.5 tsp ground turmeric and heat gently for 30–45 seconds. Do not let it smoke. Remove from heat and set aside.

Assemble Bowls

Divide warm egg noodles among 4–6 bowls (depending on appetite). Ladle generous portions of the braised beef and golden curry sauce over the noodles, ensuring both beef chunks and sauce are included. Halve the boiled eggs and place one half in each bowl. Top with pickled mustard greens, sliced red bell pepper, scallions, crispy shallots, crispy fried noodles, and cilantro. Drizzle a little finishing oil and/or chili oil to taste. Serve with lime wedges on the side.

Serve

Encourage diners to squeeze lime, add chili oil as desired, and mix components so pickled mustard greens and crispy elements contrast with the rich braised curry and tender beef.