Mee Ka Tee – Thai Red Curry Noodle Soup
Looking for a hidden gem in Thai/Lao cuisine? Meet “Mee Ka Tee” – Thai Red Curry Noodle Soup. The rich flavorful rice noodle curry bounds to be your new favorite. With its perfect balance of richness and fresh ingredients, it’s a taste sensation that deserves the spotlight. And with red curry wonton soup trending, it’s time to discover the origins and delicious depth of this underrated dish.
Mee Ka Tee Ingredients
Similar to Thai Red Curry, this dish is a coconut-based soup. However, lime juice cuts through the richness of the curry, while beaten eggs add a creamy texture. Traditionally, ground pork is used as the main protein, reducing the cooking time to under 30 minutes. Some people, including my grandma and me, add fresh tomatoes for an umami flavor instead of using fermented soybean sauce (Tao Jiew).
Mee Ka Tee Toppings
Toppings that street vendors in Thailand typically use for Thai red curry noodle soup include crushed roasted peanuts, Thai basil, banana flower, chives, cilantro, lime wedges, and bean sprouts. However, don’t worry if you can’t find all these ingredients. Feel free to customize the dish and use whatever ingredients you can find.
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Important Tips
- If you are using dried rice noodles, sure to soak it in the room temperature water at least 10 -15 minutes before cooking.
- Cook the rice noodles separately for the best taste. Add a little cooking oil to the boiling water to prevent the noodles from sticking.
- The curry (soup) portion stay fresh in the fridge up to 3-4 days. Do not mix it with the noodles before storing.
- If you forget to add cooking oil to the water while cooking the noodles, adding it to the cooked noodles will also work. If you are not serving them right away, cover the noodles with a damp cloth to keep them from hardening.
- The rice noodles typically takes 3-5 seconds to cook in the rolling boiled water. Even if you don’t feel confident about it, do not exceed 10 seconds of cooking time.
Similar Recipes that You Might Enjoy
- Authentic Pad Thai
- 10 Minutes Khao Piek Sen Soup (Lao Chicken Noodle Soup)
- Tom Yum Soup Noodle
- Chicken Red curry
- Instant Pot Khao Soi
- Pineapple Curry
- Mango Curry
Mee Ka Tee – Thai Red Curry Noodle Soup
Equipment
Ingredients
For the Curry
- 1 tbsp coconut oil (or vegetable oil)
- 4 tbsp red curry paste
- 1 can coconut milk (400 mL)
- 1 lb ground pork
- ½ cup tomatoes (diced)
- 2 tbsp coconut palm sugar (or regular sugar)
- 1 tbsp bouillon (chicken or pork)
- 400 ml stock (or water)
- 2 eggs (beaten)
- ¼ cup peanut (roasted and crushed)
- 2 tbsp lime juice (fresh or 1 tbsp tamarind concentrate)
For the Noodles
- 1 lb rice noodle
- 1 tbsp vegetable oil
- water (about half of the pot that you use)
Toppings and Extra seasoning of Your Choice from the Following List
- chives (chopped)
- cilantro (chopped)
- banana flower (chopped)
- cabbage (chopped)
- bean sprout
- lime wedges
- fish sauce
- chili flakes
- sugar
Instructions
Make the Red Curry (Soup)
- Heat the coconut oil and red curry paste in a pan over medium heat, stirring for one minute. Add half a cup of coconut milk and continue to stir for a few more minutes until the mixture becomes fragrant and develops a beautiful color.
- Add the ground pork and stir-fry until it is at least 80% cooked, which should take a few minutes. Then, add the diced tomatoes, sugar, and bouillon, and continue stir-frying until the pork is fully cooked.
- Add the remaining coconut milk from the can, followed by the stock or water.
- Add the beaten eggs and stir immediately to prevent clumping. This will either create beautiful egg strings or make the soup creamier.
- Add the crushed roasted peanuts and simmer or bring the curry to a boil.
- Turn off the heat, then add fresh lime juice. Feel free to adjust the taste to your liking.
Cook the Rice Noodles
- While making the curry, bring water to rolling boiled on another stove.
- Add vegetable oil to the boiling water. Then, drop in the rice noodles and cook for 3-5 seconds. To prevent overcooking, it's easier to cook one portion at a time.
Assemble
- Pour some curry into a bowl. Add the cooked rice noodles and your choice of toppings as mentioned above. You can also provide extra seasonings on the side, such as chili flakes, crushed roasted peanuts, sugar, fish sauce, and lime wedges, for others to adjust their flavors. Enjoy!
Video
@stickyricethaikitchen Mee Ka Tee: Thai/ Lao Red Curry Noodle Soup. Ingredients ⬇️ For the Curry 1 tbsp coconut oil (or vegetable oil) 4 tbsp red curry paste 1 can coconut milk (400 mL) 1 lb ground pork ½ cup tomatoes (diced) 2 tbsp coconut palm sugar (or regular sugar) 1 tbsp bouillon (chicken or pork) 400 ml stock (or water) 2 eggs (beaten) ¼ cup peanut (roasted and crushed) 2 tbsp lime juice (fresh or 1 tbsp tamarind concentrate) For the Noodles 1 lb rice noodle 1 tbsp vegetable oil water (about half of the pot that you use) Toppings and Extra seasoning of Your Choice from the Following List chives (chopped) cilantro (chopped) banana flower (chopped) cabbage (chopped) bean sprout lime wedges fish sauce chili flakes sugar Full recipe, measurements conversion and tips, click the link in my bio. #curry#noodle#redcurry#thairedcurry#meekatee#ricenoodles#ricenoodlesoup#thaifood#tiktokfood#dinneridea#streetfoods#summer2024#easyrecipe#laofood#edibleflowers#easyrecipes#homemadefood#fromscratch
♬ A Gentle Sunlight – James Quinn
