Prawn
Beef khao soi
This delicious Thai soup is quick to make, with a broth offering the perfect balance of sweet, savoury, sour and spice.
Ingredients:
- 2 bird’s-eye chillies
- 4 shallots, chopped
- 10 garlic cloves, chopped
- 1 tbsp chopped galangal
- 6 dried chillies, soaked in boiling water
- 2 tsp ground coriander
- 4 lime leaves
- 2 tsp ground turmeric
- 1 tsp shrimp paste
- 1 tbsp madras curry powder
- for the noodles
- 2 nests egg noodles
- 2 tbsp vegetable oil, for frying
- for the steak
- 500g/1lb 2oz piece rib-eye steak or similar
- 500ml/18fl oz beef stock
- 400ml tin coconut milk
- 3 tbsp fish sauce (or to taste)
- 3 tbsp soy sauce (or to taste)
- 2 tsp palm sugar
- salt and freshly ground black pepper
- to garnish
- fresh coriander
- thai basil
- 2 red chillies, sliced
- 1 tbsp crispy chilli oil
- 1 lime, cut into wedges
- 1 shallot, thinly sliced
Directions:
- To make the paste, add all the ingredients to a food processor and blend to a paste. Add enough water to loosen the mixture. Set aside.
- To prepare the noodles, soak one nest in boiling water. In a frying pan over high heat, add the oil. Once hot, fry the second nest of noodles until crisp and golden. Set aside.
- To cook the steak, season the rib-eye with salt and pepper. Place a frying pan over a high heat and add the steak, cooking for 1–2 minutes on each side until coloured. Remove from the pan.
- Add the paste to the pan and cook out for 2–3 minutes, then add the beef stock. Simmer gently for a few minutes before adding the coconut milk, fish sauce, soy and sugar.
- Put the soft noodles into a bowl, then add the beef and some stock and garnish with the coriander, basil, red chilli, crispy chilli oil, lime wedges, shallots and crispy noodles. Serve.