How to Make Curry Noodles for National Noodle Month

Curry Noodle

Nothing beats a hearty bowl of noodles, especially as winter is coming to a close. March is the official month for noodles and in honor of that, we have a recipe from celebrity chef Jet Tila for some drool-worthy Khao Soi Curry Noodles. So first, get an eyeful of all that deliciousness pictured above and get started.


Khao Soi Northern Curry Noodles


  • 2 tbsp. yellow curry paste
  • 2 tbsp. red curry paste
  • 2 Kaffir Lime Leave (fine chiffonade)
  • 4 cups coconut milk
  • ½ cup demi-glace or rich beef stock
  • 1 lbs. beef tenderloin (sliced finger width, about 2’’ long)
  • 2 tsp. fish sauce
  • 1 tsp. sugar
  • 1 tbsp. tamarind paste
  • ½ lbs. fresh flat noodles (boiled, rinsed and drained)
  • ½ cup Chinese pickled mustard greens (drained and thinly sliced)
  • ½ cup shallots (peeled, small diced)
  • 2 scallions (sliced)
  • 1/2 cilantro leaves

How to Make It

  • Heat 3 tbsp of coconut milk in a saucepan to medium and stir curry pastes and lime leaves in.
  • Stir fry for a minute until the paste begins to brown and thicken.
  • Stir in remaining coconut milk into curry paste.
  • Turn heat up until mixture boils.
  • Let boil for 5-10 minutes or until it reduces about 1/4.
  • Reduce heat and let simmer. Add demi-glance, fish sauce, tamarind and sugar.
  • Make sure to taste and adjust accordingly.
  • Add beef filet right before serving.
  • Separate noodles into bowls and ladle broth over each bowl.
  • Garnish with mustard greens, shallots, scallions and cilantro.

Recipe Courtesy of Chef Jet Tila