Ingredientes para Chiang Mai Khao Soi Noodles
- 2 tablespoons vegetable oil
- Garlic Cloves
- 3 shallots, finely chopped
- 2 cans (400ml each) coconut milk
- 2 tablespoons Thai yellow curry powder
- 1 tablespoon red curry paste
- 1 lb (450g) beef, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- Juice of 2 limes
- 4 cups water
- Egg Noodles
- Chopped green onions, for garnish
- Cilantro Leaves
- Lime
- Chinese Mustard Pickle
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Cómo preparar Chiang Mai Khao Soi Noodles
- Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat.
- Add 2 cloves minced garlic and 3 finely chopped shallots. Stir-fry for 30 seconds until fragrant.
- Pour in 2 cans (400ml each) of coconut milk, 2 tablespoons of Thai yellow curry powder, 1 tablespoon of red curry paste, and 1 lb (450g) of thinly sliced beef.
- Bring to a boil, then reduce heat to medium-low.
- Simmer gently for 30 minutes, stirring occasionally, until the beef is tender.
- Stir in 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, 1 teaspoon of turmeric powder, and the juice of 2 limes.
- Stir to combine all ingredients and bring to a gentle simmer.
- Continue to simmer for 10 minutes to allow the flavors to meld.
- While the curry simmers, bring 4 cups of water to a rolling boil in a medium saucepan.
- Add 8 oz (225g) fresh egg noodles and cook for 1 minute, or according to package directions, until al dente.
- Drain the noodles immediately and set aside.
- Divide the cooked noodles among serving bowls.
- Ladle the fragrant curry mixture over the noodles.
- Garnish generously with chopped green onions and fresh cilantro.
- Serve immediately with lime wedges, pickled mustard greens, and crispy fried shallots (optional) on the side for extra flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
60g
Fat
306g
Carbs
19g
