Chiang Mai Curry Noodles
A while back we dined in at Pok Pok Thai and I really liked one of their noodle dishes that we ordered, I so liked it I was itching to make it at home. The dish is called Chiang-Mai Curried Noodles with Beef which is basically a mild curry noodle soup with very tender beef brisket, yellow noodle, shallots, coriander, chilli oil, pickled mustard greens topped with crispy fried noodles. I wanted to make this for quite some time but busy schedule always gets on its way until now.
I did not ask for the ingredients or even how it is made I just relied again on my taste buds as well as what was indicated on their menu. I had tried something nearly similar before but not on a noodle soup dish so I think I can wildly guess and recreate a nearly similar thing at home. For me it’s resembles a laksa which has a beefy taste, mildly spiced but with some kick with the help of chilli oil, its creamy, mildly sweet, definitely delicious.
In Thailand this dish is called Khao Soi and this types of dish is popular in the Northern region on Thailand mainly because of its
Burmese influence. The name means “cut rice” in Thai but this dish does not use any rice noodle at all, but from where it came from rice noodles was the commonly used one. In Northern Thailand this dish is usually made with two different noodle preparation one is deep-fried egg noodles and one is boiled egg noodles, it is then served with pickled mustard greens, shallots, lime and ground chillies fried in oil. Heavily influenced with the Chinese Muslim cuisine so you will not expect any pork variation but it is commonly served with served with chicken or beef.
Today I will be missing some ingredients like the pickled mustard greens and the crispy noodles but what important is that I recreated it to nearly similar flavour and I liked them.
- 500g fresh egg noodles
- 750 g beef brisket, cubed
- ⅔ cup red curry paste, adjust this to how spicy you want it
- 400 ml coconut milk
- 200 ml coconut cream
- 2 cups beef stock
- 3 cups water
- 1 tbsp palm sugar
- 2 tbsp soy sauce
- 3 shallots, thinly sliced
- 4 cloves garlic, minced
- fish sauce
- chilli oil
- reserved mustard greens
- In a bowl add beef and ⅓ cup of the red curry paste, mix well and let it marinate for 30 minutes.
- Prepare a large pot, add oil then sauté shallots and garlic.
- Add the marinated beef then stir fry until really fragrant.
- Add the remaining curry paste then stir fry for 2 minutes.
- Pour coconut milk, beef stock and water, bring to a boil and simmer in low heat for 1½ to 2 hours or until beef is tender. Add more water if required.
- Mix half of the coconut cream into the soup, season with palm sugar, soy sauce and fish sauce. Turn heat off.
- Cook fresh egg noodles according to packet instructions then place in serving bowls. Fill bowls with soup, add beef then garnish with cilantro, shallots, reserved mustard greens and limes. Add 2 tsp of chilli oil on top of each bowl, you can also scoop a tablespoon of coconut cream on each bowl if they want it creamier.
Chiang Mai Curry Noodles