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Chiang Mai Curry Noodles 1

Chiang Mai Curry Noodles

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 2 hours 15 mins
  • Total Time: 2 hours 45 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Thai

Description

Chiang Mai Curry Noodles is 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.


Ingredients

Scale

Curry Noodle Soup

  • 500g fresh egg noodles
  • 750 g beef brisket, cubed
  • 2/3 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
  • oil

Garnishes

  • cilantro
  • shallots
  • reserved mustard greens
  • limes

Instructions

  1. In a bowl add beef and 1/3 cup of the red curry paste, mix well and let it marinate for 30 minutes.
  2. Prepare a large pot, add oil then sauté shallots and garlic.
  3. Add the marinated beef then stir fry until really fragrant.
  4. Add the remaining curry paste then stir fry for 2 minutes.
  5. Pour coconut milk, beef stock and water, bring to a boil and simmer in low heat for 1 1/2 to 2 hours or until beef is tender. Add more water if required.
  6. Mix half of the coconut cream into the soup, season with palm sugar, soy sauce and fish sauce. Turn heat off.
  7. 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.