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.
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
- reserved mustard greens
- In a bowl add beef and 1/3 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 1 1/2 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.