This simple mee ka tee recipe is a scrumptious Lao/Thai crimson curry soup made with tender pork, creamy coconut milk, and rice noodles. Topped with floor peanuts for further taste, it’s an genuine dish that’s excellent for dinner. Gluten-free and straightforward to comply with with step-by-step pictures!
Tip: Love this recipe? You’ll additionally take pleasure in Thai noodle soup, authentic red curryand Lao khao poon (rooster noodle soup).
What is mee ka tee?
Mee ka tee is a well-liked crimson curry noodle soup from Thailand and Laos. It has a creamy, barely tangy style, made with rice noodles, pork, coconut milk, crimson curry paste, and tamarind. The dish is usually served with recent greens, boiled eggs, and a sprinkle of roasted peanuts.
About this Thai crimson curry noodle soup
If there’s one consolation meals that completely blends creamy, savory, and tangy flavors into one bowl, it’s mee ka tee. This is the sort of dish I might eat each single day—and I promise you’ll like it simply as a lot!
The base combines crimson curry paste and creamy coconut milk, which already tells you one thing good is coming.
Traditionally, floor pork is cooked proper into the broth, giving it a meaty texture, whereas tamarind paste provides that signature tang that makes the flavors so particular.
I like this curry on the spicy facet (no shock there), and by the top, my husband was sweating—however he completed each final chew, so I’ll take that as a win! There’s a lot taste packed right into a single bowl that leftovers are by no means an possibility.
A very good tip is to serve the ultimate dish with recent greens and a sprinkle of roasted peanuts for added crunch. It’s additionally scrumptious with tender rice noodles to take in the wealthy broth.
Below, I’ve laid out every part you want, plus simple step-by-step directions so you’ll be able to nail it the primary time!
Ingredient Notes
You can discover every part you want at Asian markets or Asian grocery shops. Head to the recipe card on the backside of this publish for all of the measurements!
- Rice noodles (or rice vermicelli noodles)
- Red curry paste – Use my red curry paste recipe for one of the best taste, or go for store-bought options like Mae Ploy or Mascar.
- Coconut milk – Use full-fat coconut milk for a creamy texture; my favourite is Aroy-D brand.
- Ground pork
- Water
- Roasted peanuts
- Tamarind paste – Brings a tangy, barely bitter notice to stability the savory and candy flavors.
- Palm sugar – Provides a delicate caramel-like sweetness that’s completely different from brown or white sugar.
- Fish sauce – A key ingredient in Thai delicacies for including salty, umami depth to the crimson curry broth. My favourite model 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 allow them to soak till they’re tender.
Step 2: Beat the eggs in a separate bowl. Set apart for later use.
Step 3: Heat half of the coconut milk in a big pan or wok over medium warmth. Add the crimson curry paste and prepare dinner, stirring continuously, till the paste is aromatic, and the pure oils separate from the coconut milk. When the pure oil separates, you’ll discover a shiny layer of crimson oil forming on the floor.
Step 4: Add the remaining coconut milk and water to the pan. Bring the combination to a delicate boil. Stir within the floor meat, fish sauce, sugar, and another seasonings. Cook till the meat is absolutely cooked, and the flavors are effectively mixed.
Step 5: Pour the overwhelmed eggs into the simmering soup whereas stirring gently. Bring the curry soup to a boil.
Step 6: Stir within the crushed roasted peanuts and blend effectively to distribute the peanuts evenly. Turn off the warmth.
Step 8: Bring a pot of water to a boil. Add the pre-soaked noodles and prepare dinner in response to the package deal directions, often for two–3 minutes.
Step 9: Drain the noodles totally in a colander.
Step 10: Toss the drained noodles with a tablespoon or two of impartial oil to forestall them from sticking collectively. (optionally available)
Serve: To serve, divide the cooked noodles into particular person bowls. Ladle the wealthy and aromatic coconut curry soup over the noodles, guaranteeing every portion has a beneficiant quantity of meat, egg, and peanuts. Garnish with recent herbs like Thai basil, cilantro, or mint, together with lime wedges, bean sprouts, and chili flakes for further taste. Serve heat and revel in!
How to retailer
- Refrigerate: Transfer any leftover curry to an hermetic container and retailer it within the fridge for as much as 3 days.
- Reheat: Warm the curry gently on the range over low warmth, stirring sometimes. Add a splash of water or coconut milk if the sauce has thickened an excessive amount of.
- Freeze: For longer storage, freeze the curry in a freezer-safe container for as much as 2 months. Thaw in a single day within the fridge earlier than 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 crimson 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 big pan or wok over medium warmth. Add the crimson curry paste and prepare dinner, stirring continuously, till the paste is aromatic, and the pure oils separate from the coconut milk. When the pure oil separates, you’ll discover a shiny layer of crimson oil forming on the floor.
-
Add the remaining coconut milk and water to the pan. Bring the combination to a delicate boil. Stir within the floor meat, fish sauce, sugar, and another seasonings. Cook till the meat is absolutely cooked, and the flavors are effectively mixed.
-
Pour the overwhelmed eggs into the simmering soup whereas stirring gently. Bring the curry soup to a boil.
-
Stir within the crushed roasted peanuts and blend effectively to distribute the peanuts evenly. Turn off the warmth.
Cook the noodles
-
Bring a pot of water to a boil. Add the pre-soaked noodles and prepare dinner in response to the package deal directions, often for two–3 minutes.
-
Drain the noodles totally in a colander.
-
Toss the drained noodles with a tablespoon or two of impartial oil to forestall them from sticking collectively. (optionally available)
Serve
-
To serve, divide the cooked noodles into particular person bowls. Ladle the wealthy and aromatic coconut curry soup over the noodles, guaranteeing every portion has a beneficiant quantity of meat, egg, and peanuts. Garnish with recent herbs like Thai basil, cilantro, or mint, together with lime wedges, bean sprouts, and chili flakes for further taste. Serve heat and revel in!
- Use the vitamin card on this recipe as a tenet.
- 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
