Beef Khao Soi topped with crispy noodles

Beef khao soi brings a taste of Thailand to the comfort of your own home. It is a delicately spiced and fragrant curry noodle soup that is perfect for a chilly evening. I have added some mixed vegetables to this recipe to make it even heartier. It can be served with a range of meats and prawns but I have kept this recipe as simple as possible by using minute steak. This cut of beef is perfect as it cooks quickly whilst retaining its tenderness so give it a try!

I have included my recipe for red curry paste which forms the base of the recipe but if you’re short on time you can use a ready made paste. The paste also keeps well in the fridge as long as it’s kept in a well sealed pot so you can make a bigger batch at a time.

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Ingredients- serves 2-3
Red curry paste

6 whole dried red chillies
1 tbsp coriander seeds
2 tsp cumin seeds
1 1/2 tbsp galangal- chopped finely
1 tbsp lemonsgrass- chopped finely
1 tsp peppercorns
5 garlic cloves- finely grated
1 inch piece of fresh ginger- finely grated
2 shallots- finely chopped
1 lime- zest finely grated
2 tbsp fish sauce
2 tbsp vegetable oil
1/2 tsp salt

For the rest of the khao soi
400ml coconut milk
500ml hot vegetable stock
2 minute steaks- cut into thin strips
3 spring onions- shredded
2 generous handfuls of mixed vegetables- such as a stir fry variety pack
3 nests of medium egg noodles- reserve one for the topping

1. Start off by making the curry paste by toasting the coriander and cumin seeds in a small pan over a medium heat. As the spices start to release their fragrance, remove from the heat and set aside to cool slightly before grinding in a spice grinder or pestle and mortar. Add the rest of the ingredients and combine to form a thick paste and you are good to go!

2. Heat a small amount of vegetable or groundnut oil in a wok and fry off the curry paste for a few minutes until it starts to release its flavours. Add the coconut milk and stock and stir well to combine. Increase the heat and bring to the boil before lowering to a simmer. I simmered it for around half an hour so it begins to reduce down and the flavours develop.

3. As the coconut milk is simmering, cook the noodle nests according to pack instructions. Set 2 nests worth of noodles aside for later and use one to make the crispy noodle topping. To do this, heat a good amount of oil in a deep pan over a medium/ high heat (remember to keep a careful eye on this!). Take some of the noodles at a time, trying not to overcrowd the pan, and fry until they crisp up and go a little golden. I used a slotted spoon to turn them over during cooking to get an even colour. Remove from the pan and blot onto kitchen towel.

4. When you are nearly ready to serve, add the mixed vegetables and spring onions into the wok to simmer for a couple of minutes before removing the wok from the heat and adding in the beef strips. I found that the delicate strips of beef cooked well in the residual heat but you could keep it on the hob on a very low heat if you prefer.

5. Divide the two noodle nests between two deep bowls. I used a slotted spoon to add on the beef and vegetable mix before using a ladle to spoon over the broth. Top with the crispy noodles and watch your fellow diners’ faces as you present this beautiful curry soup to them!

Beef khao soi with cispy noodles- fragrant, delicate and oh so moreish!

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