Guay Tiau Kaek

Ingredients for 4 servings:

• 2 tbsp curry paste, red, Thai, possibly more
• 1 tbsp curry powder
• 2 tbsp vegetable oil
• ½ tbsp garlic, finely chopped
• 400 g beef, diced
• 400 ml coconut milk
• 250 ml coconut cream
• 500 ml beef broth
• 250 g rice noodles
• 150 g tofu, crispy fried or pan-fried, cut into sticks
• 2 handfuls of soy sprouts, blanched
• 2 tbsp shrimp(s), dried, coarsely ground
• 3 tbsp spring onions, chopped
• some chili powder
• 3 tbsp fish sauce
• some sugar
• 2 tbsp peanuts, coarsely ground
• 2 tbsp onion(s), roasted
• 2 eggs, hard-boiled, halved
• 1 tbsp chili pepper(s), small, chopped
• 1 lime(s), quartered

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 5 minutes

Noodle soup from Thailand, also called Thai Laksa

Heat the oil in a large pot, fry the garlic until golden, and add the curry paste. Mix thoroughly. Pour the coconut milk into the pot and mix well. Add the diced beef, stir, and add the curry powder and beef broth. Cook the meat until tender. This can take about 1 hour, depending on the quality. Then add the coconut cream and shredded shrimp, season with chili, fish sauce, and sugar, and simmer for a few more minutes. Soak the noodles in warm water for about 10 minutes (or according to the package instructions), rinse, drain, and divide between 4 soup bowls. Divide the tofu, halved eggs, and bean sprouts between the bowls and add the soup. Sprinkle with spring onions, cilantro, fresh chilies, fried onions, and peanuts. Serve each serving with a lime wedge. Season to taste with fish sauce, sugar, more chili, and peanuts.