Thai Beef Coconut Curry Soup

500g beef shin, skirt or stewing beef, diced

2 kaffir lime leaves

2 black cardamom pods

400ml coconut milk

750ml chicken stock

200g egg noodles or wheat noodles

Handful pickled mustard greens or pickled vegetables

Small handful coriander leaves

Vegetable oil, for frying

Extra noodles, for deep frying garnish

The Curry Paste

6 dried red chillies, soaked in hot water

2 fresh red chillies

4 Thai shallots

4 cloves Thai garlic

1 stalk lemongrass, finely chopped

1 thumb sized piece galangal, finely chopped

1 small piece fresh turmeric

2 coriander roots

2 kaffir lime leaves

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon shrimp paste

The Seasoning

3-4 tablespoons fish sauce

1 tablespoon palm sugar

PREPARATION

Prepare the curry paste by finely chopping all paste ingredients, then pounding them in a pestle and mortar until a coarse but unified paste forms.

COOKING

1. Heat several tablespoons of oil in a wok or saucepan and fry about 4 heaped tablespoons of the curry paste over medium heat for 5-8 minutes until fragrant and caramelised.
2.  Add kaffir lime leaves and black cardamom, stirring briefly to release their aroma.
3. Add the diced beef and sear it directly in the curry paste so the flavours coat the meat.
4. Pour in the coconut milk gradually, allowing it to bubble and reduce slightly between additions.
5.  Add the chicken stock and bring the curry to a boil.
6. Reduce the heat to a gentle simmer and cook for 3 hours until the beef becomes tender and the flavours develop fully.
7. Season the curry with fish sauce and palm sugar, adjusting to balance salty, sweet and spicy flavours.
8. Meanwhile cook the noodles in boiling water for about 1 minute until just tender, then drain and divide between serving bowls.
9. Deep fry a small handful of noodles in hot oil until crisp and puffed for the garnish.
10. Ladle the beef curry soup generously over the noodles.
11. Top with pickled vegetables, crispy fried noodles and fresh coriander before serving.

School of Wok Tips

• Fry the curry paste slowly to remove raw flavours and deepen the colour.

• Adding coconut milk gradually helps the oils separate and intensifies the curry flavour.

• Use slow cooking cuts of beef like shin or skirt for the most tender texture.

• The crispy fried noodles add an essential contrast to the soft noodles and rich soup.

FAQs

What is Khao Soi?

Khao Soi is a Northern Thai curry noodle soup known for its coconut curry broth and crispy

fried noodle garnish.

Can I use chicken instead of beef?

Yes. Chicken thighs work well and require a much shorter cooking time.

Do I need to make the curry paste from scratch?

Homemade paste gives the best flavour, but a good quality Thai red curry paste can be used

as a shortcut.