ข้าวซอยเนื้อ (Khao Soi Neua) Recipe

Prepare the curry paste ingredients

Soak the dried red chilies in warm water for 10 minutes. Remove seeds for less heat. Toast the coriander and cumin seeds in a dry pan until aromatic, then grind to a powder.

In a mortar and pestle or food processor, combine soaked chilies, chopped shallots, garlic, turmeric, ginger, ground coriander and cumin, curry powder, and shrimp paste. Pound or blend into a smooth paste.

Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the prepared curry paste and stir-fry for 2–3 minutes until fragrant.

Add the beef cubes and coat with the curry paste. Cook for about 5 minutes, stirring occasionally, until beef is slightly browned.

Pour in the coconut milk and water (or beef stock). Stir to combine. Bring to a boil, then reduce heat to low and simmer, covered, for 45–60 minutes or until the beef is tender.

Season with salt, palm sugar, soy sauce, and fish sauce. Adjust to taste. Simmer uncovered for another 10 minutes to thicken slightly.

Boil fresh egg noodles according to package instructions (about 2–3 minutes). Drain and rinse under cold water. Set aside.

For crispy noodles: heat 1 cup of vegetable oil in a wok or small pot over medium-high heat. Take a small handful of egg noodles and fry until golden brown and crisp. Drain on paper towels.

Prepare garnishes: slice shallots, chop pickled mustard greens, cut lime into wedges, and wash cilantro leaves.

Place a portion of boiled egg noodles into each serving bowl.

Ladle hot beef curry over the noodles, ensuring each bowl gets generous chunks of beef and broth.

Top with crispy noodles, pickled mustard greens, sliced shallots, cilantro, and a drizzle of chili oil. Serve with a lime wedge on the side.