Ingredients

The following ingredients have 6 Servings
  • 500g fresh egg noodles
  • 750 g beef brisket, cubed
  • 2/3 cup red curry paste, adjust this to how spicy you want it
  • 400 ml coconut milk
  • 200 ml coconut cream
  • 2 cups beef stock
  • 3 cups water
  • 1 tbsp palm sugar
  • 2 tbsp soy sauce
  • 3 shallots, thinly sliced
  • 4 cloves garlic, minced
  • fish sauce
  • chilli oil
  • oil
  • cilantro
  • shallots
  • reserved mustard greens
  • limes

Instruction

  • In a bowl add beef and 1/3 cup of the red curry paste, mix well and let it marinate for 30 minutes.
  • Prepare a large pot, add oil then sauté shallots and garlic.
  • Add the marinated beef then stir fry until really fragrant.
  • Add the remaining curry paste then stir fry for 2 minutes.
  • Pour coconut milk, beef stock and water, bring to a boil and simmer in low heat for 1 1/2 to 2 hours or until beef is tender. Add more water if required.
  • Mix half of the coconut cream into the soup, season with palm sugar, soy sauce and fish sauce. Turn heat off.
  • Cook fresh egg noodles according to packet instructions then place in serving bowls. Fill bowls with soup, add beef then garnish with cilantro, shallots, reserved mustard greens and limes. Add 2 tsp of chilli oil on top of each bowl, you can also scoop a tablespoon of coconut cream on each bowl if they want it creamier.