This easy mee ka tee recipe is a delicious Lao/Thai red curry soup made with tender pork, creamy coconut milk, and rice noodles. Topped with ground peanuts for extra flavor, it’s an authentic dish that’s perfect for dinner. Gluten-free and easy to follow with step-by-step images!
Tip: Love this recipe? You’ll also enjoy Thai noodle soup, authentic red curryand Lao khao poon (chicken noodle soup).
What is mee ka tee?
Mee ka tee is a popular red curry noodle soup from Thailand and Laos. It has a creamy, slightly tangy taste, made with rice noodles, pork, coconut milk, red curry paste, and tamarind. The dish is often served with fresh vegetables, boiled eggs, and a sprinkle of roasted peanuts.
About this Thai red curry noodle soup
If there’s one comfort food that perfectly blends creamy, savory, and tangy flavors into one bowl, it’s mee ka tee. This is the kind of dish I could eat every single day—and I promise you’ll love it just as much!
The base combines red curry paste and creamy coconut milk, which already tells you something good is coming.
Traditionally, ground pork is cooked right into the broth, giving it a meaty texture, while tamarind paste adds that signature tang that makes the flavors so special.
I like this curry on the spicy side (no surprise there), and by the end, my husband was sweating—but he finished every last bite, so I’ll take that as a win! There’s so much flavor packed into a single bowl that leftovers are never an option.
A good tip is to serve the final dish with fresh vegetables and a sprinkle of roasted peanuts for added crunch. It’s also delicious with soft rice noodles to soak up the rich broth.
Below, I’ve laid out everything you need, plus easy step-by-step instructions so you can nail it the first time!
Ingredient Notes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Rice noodles (or rice vermicelli noodles)
- Red curry paste – Use my red curry paste recipe for the best flavor, or opt for store-bought alternatives like Mae Ploy or Mascar.
- Coconut milk – Use full-fat coconut milk for a creamy texture; my favorite is Aroy-D brand.
- Ground pork
- Water
- Roasted peanuts
- Tamarind paste – Brings a tangy, slightly sour note to balance the savory and sweet flavors.
- Palm sugar – Provides a subtle caramel-like sweetness that’s different from brown or white sugar.
- Fish sauce – A key ingredient in Thai cuisine for adding salty, umami depth to the red curry broth. My favorite brand is Megache.
- Egg
How to make mee ka tee soup
Step 1: Place the dry rice noodles in a bowl of room-temperature water and let them soak until they are soft.
Step 2: Beat the eggs in a separate bowl. Set aside for later use.
Step 3: Heat half of the coconut milk in a large pan or wok over medium heat. Add the red curry paste and cook, stirring frequently, until the paste is fragrant, and the natural oils separate from the coconut milk. When the natural oil separates, you’ll notice a glossy layer of red oil forming on the surface.
Step 4: Add the remaining coconut milk and water to the pan. Bring the mixture to a gentle boil. Stir in the ground meat, fish sauce, sugar, and any other seasonings. Cook until the meat is fully cooked, and the flavors are well combined.
Step 5: Pour the beaten eggs into the simmering soup while stirring gently. Bring the curry soup to a boil.
Step 6: Stir in the crushed roasted peanuts and mix well to distribute the peanuts evenly. Turn off the heat.
Step 8: Bring a pot of water to a boil. Add the pre-soaked noodles and cook according to the package instructions, usually for 2–3 minutes.
Step 9: Drain the noodles thoroughly in a colander.
Step 10: Toss the drained noodles with a tablespoon or two of neutral oil to prevent them from sticking together. (optional)
Serve: To serve, divide the cooked noodles into individual bowls. Ladle the rich and fragrant coconut curry soup over the noodles, ensuring each portion has a generous amount of meat, egg, and peanuts. Garnish with fresh herbs like Thai basil, cilantro, or mint, along with lime wedges, bean sprouts, and chili flakes for extra flavor. Serve warm and enjoy!
How to store
- Refrigerate: Transfer any leftover curry to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Warm the curry gently on the stove over low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much.
- Freeze: For longer storage, freeze the curry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
More Thai soup recipes you’ll love
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Mee Ka Tee Recipe (Thai Red Curry Soup)
Mee ka tee, a Thai red curry noodle soup, combines creamy coconut milk, tender pork, and gluten-free noodles for a comforting and flavorful dish.
Make the curry soup
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Heat half of the coconut milk in a large pan or wok over medium heat. Add the red curry paste and cook, stirring frequently, until the paste is fragrant, and the natural oils separate from the coconut milk. When the natural oil separates, you’ll notice a glossy layer of red oil forming on the surface.
-
Add the remaining coconut milk and water to the pan. Bring the mixture to a gentle boil. Stir in the ground meat, fish sauce, sugar, and any other seasonings. Cook until the meat is fully cooked, and the flavors are well combined.
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Pour the beaten eggs into the simmering soup while stirring gently. Bring the curry soup to a boil.
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Stir in the crushed roasted peanuts and mix well to distribute the peanuts evenly. Turn off the heat.
Cook the noodles
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Bring a pot of water to a boil. Add the pre-soaked noodles and cook according to the package instructions, usually for 2–3 minutes.
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Drain the noodles thoroughly in a colander.
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Toss the drained noodles with a tablespoon or two of neutral oil to prevent them from sticking together. (optional)
Serve
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To serve, divide the cooked noodles into individual bowls. Ladle the rich and fragrant coconut curry soup over the noodles, ensuring each portion has a generous amount of meat, egg, and peanuts. Garnish with fresh herbs like Thai basil, cilantro, or mint, along with lime wedges, bean sprouts, and chili flakes for extra flavor. Serve warm and enjoy!
- Use the nutrition card in this recipe as a guideline.
- You can use rice noodles or rice vermicelli noodles for this recipe.
Calories: 808kcal | Carbohydrates: 25g | Protein: 33g | Fat: 67g | Saturated Fat: 39g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 318mg | Sodium: 1325mg | Potassium: 899mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2730IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 8mg