Khao Soi Neau Toon
Northern Braised Beef Curry Noodles This is hands-down myfavorite noodle dish to eat and cook. It comes from my mom’s home region ofnorthern Thailand. This dish is very reminiscent of the popular Japanesetonkotsu ramen. The coconut curry is fortified with a very rich broth. “Khao”is the Thai word for rice, in this case rice noodles, and “soi” means “toslice” or “to tear into strips.” So this dish was originally made withhand-sliced rice noodle sheets, but the modern version is adapted for thinwheat noodles. Use my Thai Braised BeefShort Ribs recipe for the meat in this curry noodle dish. Save therich stock from that braise for the broth.
Ingrediënten
- 2 cups 480 ml canola or other high-temperature cooking oil
- ¼ lb 113 g fresh flat egg noodles,
- 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the solid cream on top separated out
- 2 tbsp 32 g yellow curry paste
- 2 tbsp 27 g massaman curry paste
- 2 kaffir lime leaves cut into a fine chiffonade
- ½ cup 120 ml beef stock (ideally reserved from the Thai Braised Beef Short Ribs)
- 2 tsp 10 ml fish sauce
- 1 tbsp 15 ml tamarind concentrate
- 1 tsp white sugar
- 1 lb 454 g Thai Braised Beef Short Ribs
- ½ lb 226 g fresh flat egg noodles, boiled until al dente, rinsed and drained
- ½ cup 80 g Chinese pickled mustard greens, drained and thinly sliced
- ½ cup 80 g finely diced shallots 4 scallions, sliced on the bias
- ¼ cup 4 g cilantro leaves
Instructies
- Heat about 2 cups (480 ml) of oil in a 2-quart (2-L) saucepan until the oil reaches 360°F (180°C).
- Prepare a sheet pan with a wire rack or a large plate with paper towels.
- Loosen the noodles between your fingers and lower them into the oil to fry for about 3 to 4 minutes until golden brown and delicious.
- Drain well on the wire rack and reserve for garnish.
- In a medium saucepan, heat the 3 tablespoons (45 ml) of the thick coconut cream over high heat for about 1 minute.
- When the cream starts to sizzle, stir in the curry pastes, similar to building a roux, and add the lime leaves.
- Stir-fry the pastes for about 1 minute, until they start to thicken, dry out and become fragrant.
- If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving.
- Stir the remaining coconut milk into the curry paste.
- Increase the heat to high until you reach a full rolling boil.
- Allow the curry to boil for 5 to 10 minutes, or until it reduces by about a quarter and coats the back of a spoon.
- Reduce the heat to a simmer and add the beef stock, fish sauce, tamarind concentrate and sugar.
- Taste and adjust any of the seasonings if you’d like.
- Add the short rib meat at the last possible moment before serving; it will take only about a minute for the meat to warm and absorb the luscious curry broth.
- Divide the boiled noodles among four bowls.
- Ladle 6 to 8 ounces (180 to 240 ml) of the curry sauce over each noodle bowl, and make sure each bowl gets a few slices of beef.
- Garnish with the mustard greens, shallots, scallions and cilantro, finishing with the crispy egg noodles on top.
