Northern Thai Braised Beef Noodles — Khao Soi Nuea
A Northern Lanna beef khao soi of slow-braised beef shin in a rich coconut-curry broth perfumed with turmeric, cardamom, and khao soi paste, ladled over fresh egg noodles, topped with crispy noodles, pickled mustard greens, shallot, and lime.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef shin dry and season with salt. Skim 1/2 cup thick cream from coconut milk. Pull a handful of egg noodles aside for crisping. Slice shallots thinly and drain mustard greens. Have all ingredients measured and ready.
Sear
Heat 1 tbsp oil in a heavy pot over medium-high heat 1 minute. Add beef chunks in two batches and sear 5-6 minutes per batch, turning to brown all sides until deep mahogany crust forms. Lift onto a plate.
Bloom
Add skimmed coconut cream to the pot over medium heat 3-4 minutes until it splits and yellow oil beads surface. Add khao soi paste, turmeric, and cardamom; fry 2 minutes until fragrant.
Braise
Return beef to the pot with remaining coconut milk and 600ml water over medium heat. Bring to a bare simmer, cover, and braise 55 minutes until beef is fork-tender and broth has a rich curry-oil sheen.
Fry
While beef braises, heat 300ml oil in a separate pan over medium-high heat 3 minutes to 180C. Drop reserved noodles in and fry 60-75 seconds until puffed, golden, and crisp. Lift onto kitchen paper to drain.
Boil
Bring a separate pot of water to a rolling boil over high heat. Drop remaining noodles in and boil 3 minutes until just tender and bouncy. Drain into two wide deep bowls.
Finish and plate
Stir palm sugar and fish sauce into the broth over low heat 90 seconds until dissolved. Divide braised beef and broth evenly between bowls over noodles. Top each with crispy noodle nest, pickled mustard greens, sliced shallot, coriander, and chilli oil. Serve each with a lime wedge.
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