Beef Khao Soi
Ingredients
- 2 pounds beef chuck, cut into 1½-inch pieces
- 2 tablespoons neutral oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can coconut milk, 13.5 ounces
- 3 cups beef stock
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 12 ounces fresh or dried egg noodles
- 1 cup fried crispy noodles, for topping
- Lime wedges, for serving
- Thinly sliced red onion, for serving
- Pickled mustard greens, for serving
- Fresh cilantro, for serving
- Chili oil, for serving
Instructions
Brown the Beef: Season the beef lightly with salt. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches. Transfer to a plate.
Cook the Aromatics: Add the onion to the pot and cook until softened. Stir in the garlic, ginger, red curry paste, curry powder, and turmeric and cook for 1-2 minutes.
Simmer the Beef: Add the coconut milk, beef stock, fish sauce, soy sauce, sugar, and browned beef. Bring to a simmer, cover, and cook gently for 1½-2 hours, until the beef is tender.
Cook the Noodles: Cook the egg noodles according to package directions. Drain and divide among bowls.
Assemble: Ladle the beef curry broth over the noodles. Top with crispy noodles, red onion, pickled mustard greens, cilantro, chili oil, and lime wedges.
Curry Noodle Soup with Adjustable Heat
Khao Soi is one of those dishes that works well when people at the table do not all want the same level of heat. My partner loves spicy Asian dishes, and this one is easy to make friendly for both of us because the base can stay rich, creamy, and balanced, while extra chili oil goes on at the end. One bowl can be bright and gentle; another can be deep red with heat.
That flexibility is part of what makes it such a satisfying dinner. You get soft egg noodles in the coconut curry broth, crispy noodles on top, tender beef, and then all the garnishes that wake it up. Lime, pickled mustard greens, red onion, cilantro, and chili oil are not just decoration here; they keep the bowl from feeling too heavy and let each person tune their own serving.
Tips
- Set out the garnishes separately so each bowl can be adjusted at the table. Lime, red onion, cilantro, chili oil, and pickled mustard greens all bring something different.
- Keep the broth savory, lightly sweet, and creamy, then use lime and pickled mustard greens to cut through the coconut richness.
- For a thicker broth, simmer uncovered near the end. For a soupier bowl, add more stock and adjust with fish sauce and lime.
- The beef curry broth can be made a day ahead and reheated gently. Cook the noodles right before serving so they do not absorb too much broth.
- This is filling on its own, but cucumber salad or Thai fresh rolls make it feel like a fuller meal.
Variations
- Use short ribs or brisket instead of chuck for an even richer bowl.
- Use chicken thighs for a lighter version, but shorten the simmering time so the chicken stays tender.
- Add more chili oil at the table for a spicier bowl without making the whole pot too hot.
- Add extra crispy noodles if you want more crunch against the rich curry broth.
Nutrition Facts
- Serving Size: 1 bowl
- Servings Per Recipe: 6
- Calories: 770
% Daily Value
- Total Fat: 38g (49% DV)
- Saturated Fat: 17g (85% DV)
- Cholesterol: 105mg (35% DV)
- Sodium: 1150mg (50% DV)
- Total Carbohydrates: 55g (20% DV)
- Dietary Fiber: 3g (11% DV)
- Total Sugars: 5g
- Protein: 45g
- Vitamin A: 120mcg (13% DV)
- Vitamin C: 12mg (13% DV)
- Calcium: 80mg (6% DV)
- iron: 6mg (33% DV)
Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and will vary based on ingredients and preparation.
