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 Crunch
Khao Soi is satisfying because it gives you two noodle textures in one bowl: soft noodles in the curry broth and crispy noodles on top. The beef version needs a little simmering time, but the result is a rich broth and tender pieces of beef.
The curry base should be savory, lightly sweet, and creamy without feeling flat. Lime and pickled mustard greens are important because they cut through the coconut richness.
Serving Ideas
Set out the garnishes separately so each bowl can be adjusted. Lime, red onion, cilantro, chili oil, and pickled mustard greens all bring something different.
This is filling on its own, but cucumber salad or Thai fresh rolls would make it feel like a fuller meal.
Variations
Use short ribs or brisket instead of chuck for an even richer bowl. Chicken thighs also work, but they need much less time to cook.
For a thicker broth, simmer uncovered near the end. For a soupier bowl, add more stock and adjust the fish sauce and lime.
Make-Ahead Tips
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.
