So easy KE TEE MEE Recipe It is a delicious lao/Thai red curry soup based on tender pork, creamy coconut milk and rice noodles. With earth peanuts for extra flavor, it is an authentic dish that is perfect for dinner. Gluten-free and easy to follow with step-by-step images!
Tip: Do you love this recipe? You will also enjoy the Thai noodle soup, the authentic red curry and the poon Lao Khao (chicken noodle soup).
What is Ka Tee Mee?
Mee Ka Tee is a popular red curry noodle soup from Thailand and Laos. It has a creamy and slightly spicy flavor, made with rice noodles, pork, coconut milk, red curry paste and tamarind. The dish is often served with fresh vegetables, hard -boiled eggs and a sprinkling of roasted peanuts.
Information on this Thai red curry pasta soup
If there is a comfort food that blends creamy, savory and spicy flavors in a bowl, it is Mee Ka Tee. This is the type of dish that I could eat every single day and I promise that you will love it as much!
The base combines red curry and creamy coconut milk, which already tells you that something good is coming.
Traditionally, the ground pig is cooked in the broth, giving it a fleshy consistency, while the tamarind paste adds that signed tando that makes the flavors so special.
I like this curry on the spicy side (no surprise there), and in the end, my husband was sweating, but he finished every last bite, so I’ll take him as a victory! There is so much flavor packed in a single bowl that the leftovers are never an option.
A good advice is to serve the final dish with fresh vegetables and a splash of roasted peanuts for an added crew. It is also delicious with soft rice spaghetti to absorb the rich broth.
Below, I arranged everything you need, as well as easy step-by-step instructions so that you can nail it the first time!
Note ingredients
You can find everything you need in Asian markets or Asian food stores. Go to the recipe card at the bottom of this post for all measurements!
- Rice noodles (or Vermicelli rice noodles)
- Red curry paste -Us my recipe for red curry pasta for the best flavor or opt for alternatives purchased in the store such as Mae Ploy OR Mascar.
- Coconut -Us the full coconut milk for a creamy consistency; My favorite is Aroy-D brand.
- Ground pork
- Waterfall
- Roasted peanuts
- Tamarind paste – Bring a spicy and slightly harsh note to balance savory and sweet flavors.
- Palm sugar -Fraps a thin sweetness similar to caramel which is different from brown or white sugar.
- Fish sauce – A key ingredient in Thai cuisine for the addition of savory depth and umami to the red curry broth. My favorite brand is Megache.
- Egg
How to make me a tee soup
Step 1: Put the dry rice noodles in a bowl of water at room temperature and let them soak until they are soft.
Step 2: Beat the eggs in a separate bowl. Put aside for a subsequent 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, mixing frequently, until the pasta is fragrant and the natural oils separate from coconut milk. When the natural oil separates, you will notice a shiny layer of red oil that forms on the surface.
Step 4: Add the remaining coconut milk and the water in the pan. Bring the mixture to a delicate boiling. Mix the minced meat, the fish sauce, the sugar and any other seasoning. Cook until the meat is completely cooked and flavors are well combined.
Step 5: Pour the beaten eggs in the soup to cook over low heat, stirring gently. Bring the curry soup to a boil.
Step 6: Mix the crushed roasted peanuts and mix well to distribute peanuts evenly. Turn off the heat.
Step 8: Bring a pot of water to a boil. Add the pre-immerses and cook on the basis of the package instructions, usually for 2-3 minutes.
Step 9: Hurry up the noodles in a colander.
Step 10: Lancies the drained noodles with a spoon or two of neutral oil to prevent them from being together. (optional)
Serve: To serve, divide the cooked noodles into individual bowls. Put the rich and fragrant soup of coconut curry above the spaghetti, ensuring that each portion has a generous amount of meat, eggs and peanuts. Garnish with fresh herbs such as Thai basil, coriander or mint, together with lime wedges, beans sprouts and pepper flakes for extra flavor. Serve hot and have fun!
How to store
- Refrigerate: Transfer any remaining curry to an airtight container and keep it in the refrigerator for a maximum of 3 days.
- Heat: Gently heat the curry 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 a longer conservation, freeze the curry in a container for the certainty of the freezer for a maximum of 2 months. Thaw during the night in the fridge before heating.
Other recipes of Thai soups that you will love
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Mee Ke Tee recipe (Thai red curry soup)
Mee Ka Tee, a Thai red curry noodle soup, combines creamy coconut milk, tender pig and gluten -free noodles for a comforting and tasty dish.
Prepare 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, mixing frequently, until the pasta is fragrant and the natural oils separate from coconut milk. When the natural oil separates, you will notice a shiny layer of red oil that forms on the surface.
-
Add the remaining coconut milk and the water in the pan. Bring the mixture to a delicate boiling. Mix the minced meat, the fish sauce, the sugar and any other seasoning. Cook until the meat is completely cooked and flavors are well combined.
-
Pour the beaten eggs in the soup to cook over low heat, stirring gently. Bring the curry soup to a boil.
-
Mix the crushed roasted peanuts and mix well to distribute peanuts evenly. Turn off the heat.
Cook the noodles
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Bring a pot of water to a boil. Add the pre-immerses and cook on the basis of the package instructions, usually for 2-3 minutes.
-
Hurry up the noodles in a colander.
-
Lancies the drained noodles with a spoon or two of neutral oil to prevent them from being together. (optional)
Serve
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To serve, divide the cooked noodles into individual bowls. Put the rich and fragrant soup of coconut curry above the spaghetti, ensuring that each portion has a generous amount of meat, eggs and peanuts. Garnish with fresh herbs such as Thai basil, coriander or mint, together with lime wedges, beans sprouts and pepper flakes for extra flavor. Serve hot and have fun!
- Use the nutritional card in this recipe as a guideline.
- You can use rice or noodles noodles of rice vermicelli for this recipe.
Calories: 808Kcal | Carbohydrates: 25G | Protein: 33G | Fat: 67G | Saturated fat: 39G | Polynsaturo fat: 6G | Monolysatuine fat: 17G | Trans fat: 0.03G | Cholesterol: 318mg | Sodium: 1325mg | Potassium: 899mg | Fiber: 2G | Sugar: 13G | Vitamin A: 2730Iu | Vitamin C: 4mg | Soccer: 127mg | Iron: 8mg
