Chiang Mai (Khao Soi) Noodles

Lara & Kas' recipe -- SOOOO delicious!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  tablespoons  oil
• 3  garlic cloves, crushed
• 4  shallots, chopped
• 4  cups coconut milk
• 2  tablespoons curry powder
• 1  tablespoon red curry paste
• 8  ounces beef, cut into 1-inch cubes
• 1⁄2 cup fish sauce
• 1⁄4 cup sugar
• 1⁄2 teaspoon turmeric
• 1  tablespoon lime juice
• 3  cups water
• 6  ounces  fresh thin  egg noodles (ba mee)
• 1  green onion, chopped
• 1  tablespoon cilantro leaves or 1  tablespoon coriander leaves, chopped

• Garnish

• 2  shallots, sliced
• 1⁄2 lime, in wedges
• 1⁄4 cup  sliced  Chinese mustard pickle

Directions

1. Heat a large saucepan and add oil.
2. When oil hot, stir-fry garlic & shallots for 30 seconds.
3. Add coconut milk, curry posder, red curry paste, and then the beef.
4. Heat to boiling, then reduce to medium heat.
5. Simmer for ~30 minutes.
6. Add fish sauce, sugar, turmeric, and lime juice.
7. Stir to combine all the ingredients and bring to a slow boil.
8. Continue to cook for 10 minutes.
9. In a medium saucepan, heat the water to rapid boiling.
10. Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
11. Drain the noodles and place in a serving bowl.
12. Pour curry mixture over the noodles and top with the green onion and the cilantro.
13. Serve with the garnish ingredients arranged on the side.