Step by step
Recipe for Chef Pradachith's Lao Khao Soi with Phil's Finest
For 2 servings
- 1 package Phil’s Finest Lao Curry Style Grass-fed Beef
- 1/8 cup fermented soybean paste (doenjang)
- 16 oz thick rice noodles (10 mm stick)
- 1 quart chicken broth
- 1 pint grape tomatoes
- 3 cloves garlic, smashed
- 1 tsp ginger, minced
- 1 shallot, minced
- 2-3 red Thai chilis, minced
- 1 handful of bean sprouts
- ¼ cup green onions, thinly sliced
- 1 - 2 lime wedges
- Drizzle of fish sauce, to taste
Step by step
Warm your broth in a small sauce pot and season it with salt to taste - if you have any leftover herb stems or garlic, shallot, ginger pieces, feel free to throw them in the stock for some extra flavor.
Meanwhile, sweat minced shallots, garlic, red Thai chilis, and ginger with some oil in a shallow pot before adding your Phil’s Finest Lao Curry ground beef, doenjang, and grape tomatoes. Stir constantly to break apart clusters of beef.
Cook and simmer until the mixture is reduced and saucy to a consistency like ragu or bolognese sauce, approximately 30 minutes.
While your sauce is simmering, bring water to a boil and cook your noodles according to the package instructions.
Place your noodles in a big bowl, ladle over your broth to just cover the cooked noodles, and add a heaping spoonful of your meat sauce on top. Finish with bean sprouts, green onions, lime, and a dash of fish sauce.
Mix it up with chopsticks - this one can be enjoyed for breakfast, lunch, or dinner.