khao soi chilli paste:
10 pcs dried chili
10 cloves garlics (peeled)
10 pcs red shallots (peeled)
1 kaffir lime
5 pcs fingerroot
2 pcs turmeric
2 tbsp lemongrass (chopped)
2 tbsp palm sugar
3 tbsp shrimp paste
1 tbsp curry powder
30 g pickled cabbage
10 g young ginger
20 g shallot
30 g sliced wagyu beef
50 g beef shank
80 g young coconut top
25 g wood ear mushroom
450 g beef stock
1 cup coconut milk
1 pack egg noodles
Into the mortar, add in dried chili, garlic, red shallots, kaffir lime, fingerroot, turmeric and chopped lemongrass. Pound it thoroughly.
In the pot, pour in a cup of coconut milk. Heat until it boils.
Add in Khao Soi paste, stir fry until fragrant.
Add a little bit of beef stock into the curry powder before adding it into the pot.
For Khao Soi soup, continue to add beef and beef stock into the pot.
Season with palm sugar, fish sauce and coconut milk. Taste.
Continue simmer over low heat until the beef is tender
Heat the oil for frying egg noodles. Deep fry egg noodles for crispy touch and just lightly brown.
Add remaining egg noodles into boiling water, separating the strands of noodles so they are covered with water. Boil for 1 minute, then rinse in cold water.
Put boiled egg noodles and beef into a bowl and pour Khao Soi soup over.
Garnish with crispy noodles, young ginger, lime wedges, and young coconut top.
Serve with small side dishes such as pickled cabbage, wood ear mushroom, and chopped shallots.