Chiang Mai Beef Noodles

Total Time
Prep 15 mins
Cook 45 mins

A hearty soup.

Ingredients Nutrition


  1. Heat the oil in a large wok and stir-fry the onion and garlic for 1 minute.
  2. Add the curry powder, curry paste and 2 tablespoons of coconut milk. Stir-fry for another minute.
  3. Add beef and turn up the heat and stir-fry until brown, about 5 minutes.
  4. Add the remaining coconut milk and simmer for 30 minutes.
  5. Add the fish sauce, palm sugar and lime juice and simmer for a further 10 minutes.
  6. Blanch the noodles in boiling water and divide between the serving bowls.
  7. Pour over the curry mixture and garnish with the green onions, coriander leaves and lime wedges.
Most Helpful

This was a lovely thick soup. It was rich, deep and very flavorful. We loved it. So quick and easy to put together. I will definitely be making this again. Thanks so much for sharing Jewelies.

Baby Kato May 24, 2009

I made a half recipe of this soup except for the noodles-the two of us piggies shared 400g fresh noodles! This meant we ended up with a beefy, wet noodle dish rather than a soup. As this was our dinner, I though 50g noodles was a bit light on for us. I think the soup lacked vegies to make it a complete meal and I would suggest blanching asparagus, broccoli and snow peas etc (or any combo you like) then adding them in for the last minute or two. This is a rich and delicious soup and has quite an authentic flavour for minimum work. I'll be making it again with the additions I mentioned.

JustJanS March 19, 2009