Description
Mee Ka Tee is a comforting and flavorful Thai red curry soup that combines rich coconut milk, aromatic red curry paste, and tender ground pork with soft tofu-like egg strands and chewy rice noodles. This hearty soup is enhanced by the tang of tamarind, the sweetness of palm sugar, and the crunch of roasted peanuts, making it a delightful meal that balances spicy, sweet, and sour notes.
Ingredients
Scale
Soup Base
- 3 tablespoons Red Curry Paste (Ensure it’s gluten-free)
- 2 cans Coconut Milk (full-fat for best flavor)
- 3 cups Water
- 2 tablespoons Tamarind Paste (or lime juice as substitute)
- 1 tablespoon Palm Sugar (or brown sugar or honey)
- 2 tablespoons Fish Sauce (or soy sauce for vegetarian option)
Protein
- 1 pound Ground Pork (can substitute with chicken or turkey)
- 3 large Eggs (can omit or replace with soft-boiled eggs)
Noodles and Garnishes
- 8 ounces Dry Rice Noodles (rice vermicelli as a good substitute)
- 1 cup Roasted Peanuts (or sunflower seeds for allergies)
- Fresh herbs (such as cilantro or Thai basil), lime wedges, chili flakes for garnish
Instructions
- Soak Noodles: Soak the dry rice noodles in a large bowl of room-temperature water for 20 to 30 minutes until they are soft but not mushy, then drain when ready to cook.
- Prepare Eggs: Beat the eggs in a separate bowl until fully combined, then set aside for later use in the soup.
- Cook Curry Base: Heat half of the coconut milk in a medium saucepan over medium heat. Stir in the red curry paste and cook for 2 to 3 minutes until fragrant, releasing the curry’s aroma.
- Add Ingredients and Simmer: Pour in the remaining coconut milk, add an equal amount of water, and then the ground pork. Season with fish sauce, palm sugar, and tamarind paste. Stir well and let the soup simmer for 10 to 15 minutes until the pork is cooked and flavors meld.
- Incorporate Eggs: Slowly pour the beaten eggs into the simmering broth while gently stirring to create soft strands of egg. Let the soup cook for an additional 2 to 3 minutes to set the eggs.
- Add Peanuts and Finish Soup: Stir in the crushed roasted peanuts, then remove the saucepan from heat and mix thoroughly.
- Cook Noodles: In a separate pot, bring water to a boil and cook the soaked rice noodles for 2 to 3 minutes until tender but still firm to the bite. Drain and rinse under cold water to stop the cooking process.
- Prevent Sticking: Lightly toss the drained noodles with a small amount of oil to prevent clumping before serving.
- Serve: Place the noodles in serving bowls, then ladle the hot curry soup over them. Garnish with fresh herbs, lime wedges, and chili flakes to taste for a vibrant finish.
Notes
- You can substitute ground pork with ground chicken or turkey for a leaner version.
- For a vegetarian option, replace fish sauce with soy sauce and omit the ground pork, using tofu or mushrooms instead.
- Adjust the level of spiciness by varying the amount of red curry paste.
- If tamarind paste isn’t available, lime juice makes a great substitute to add sourness.
- Ensure rice noodles are not overcooked to maintain their texture.
- Soft-boiled eggs can be served on the side as an alternative to beaten eggs in the broth.
