Mee Katee – Egg Red Curry Noodle Soup

Mee Katee is one of those delicious Lao noodle soups you could eat every winter night. The differences in this dish is that it is packed with egg drizzle, rice stick noodles, tamarind paste, mung beans, soy beans, and pork broth.

This top down recipe is from my friend Meng. I suggest using her recipe if you are using a regular pot. If you use pressure cooker, you should be fine in using my IP recipe.

Mee Katee Lao

Mee Katee Lao is a egg red curry rice noodle soup. Its highlights are the rice stick noodles, pork broth, egg drizzle, tamarind paste, and mung beans.
Prep Time15 mins
Cook Time1 hr
Course: lao, laotian, noodle
Cuisine: Lao, laotian
Keyword: lao, lao food, lao food movement, laos, laotian
Servings: 10 people
Author: Saeng

Equipment

  • Pressure Cooker

Ingredients

  • 2 lb pork bone
  • 1 yellow onion
  • 2 slices galangal
  • 8 lime leaves
  • 4 quarts water
  • 5 tbsp fish sauce
  • 1 tbsp sugar
  • 4 tbsp mung bean rinsed and soaked
  • 2 tbsp tamarind paste
  • 4 oz red curry paste
  • 2 tbsp paprika powder
  • 1 cup pork belly
  • 4 tbsp soy bean paste

Extra Aromatic Fry

  • 2 tbsp vegetable oil
  • 3 tbsp shallots diced
  • 3 tbsp garlic
  • 4 lime leaves

Add at the end

  • 13.5 oz coconut milk
  • 3 eggs whisk
  • 1 bag pho noodles
  • GARNISH pork blood, purple cabbage, green onion, peanuts, fried chili pepper, banana blossom, lime, mint, bean sprouts

Instructions

  • Boil the pork bones in water for 10 minutes
  • In the IP, saute the onion, galangal, and lime leaves for 2 mins
  • Add paprika and red curry paste and saute it for 2 mins
  • Add the soaked mung bean, soy bean paste, fish sauce, and sugar
  • Add the blanched pork bones and fill with water.
  • Saute garlic, lime leaves, and shallots with oil then add it to the IP.
  • Mix the IP ingredients then shut it and cook it on high pressure for 30 mins then let it sit for 15 more minutes then release the valve.
  • With a saute pan, heat pork belly and soy bean until a little crispy then add to IP
  • Add the water, pork bones, and all the broth ingredients and cook at high pressure for 30 mins then let it sit for 15 mins then release valve
  • While broth is cooking, make the noodles. Blanch the rice noodles in boiling water for 10-20 seconds.
  • Take the noodles out and place it in cold water to stop the cooking process and then drizzle a little cooking oil and mix.
  • Heat vegetable oil, saute shallots, garlic, lime leaves, paprika, and curry paste until fragrant then add coconut milk
  • Once the broth is done, pour in the coconut milk and mix.
  • Whisk the eggs and slowly drizzle it into the stock and don’t mix.
  • Garnish with pork blood, purple cabbage, green onions, peanuts, fried chili pepper, banana blossom, lime, mint, and bean sprouts

Notes

This recipe is made for the Instant Pot/pressure cooker.  If you are making it in the regular pot, it is better to follow the top down video recipe in creating different sauces before mixing.  The IP helps cook the mung beans faster.  

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