My Own Version of Mi Kha Thi

Mi Kha Thi is Laotian cuisine that reminds me a lot to our laksa. Apparently, in South East Asia, every country has their own version of noodle soaked in curry soup. Inspiration is taken from Laotian recipe book “les meilleures recettes du monde”, Orphie 2006. The original recipe uses pork as meat, and is without turmeric, galanga, ginger and kaffir leaves. I added them for the reason that I thought it would be cool a more colorful curry soup with them inside. The result is maknyus, the beef is so tender and the soup is rich with the taste of the minced beef.

Ingredients:

• 400 gr minced beef
• 200 ml coconut milk
• 200 ml chicken stock
• 1 tsp turmeric
• 2 tsp chili powder
• 1 tbs or more fish sauce
• 1 tsp galanga
• 1 tsp ginger
• 2 tps dried chillies in powder
• 3 shallots chopped
• 2 garlic chopped
• salt
• sugar
• 2 kaffir leaves
• 250 gr Rice noodle (I used thin rice vermicelli, and i used half package of leftover, brown vermicelli, hehe)
• 1 tbs sliced chillies
• omelet thinly sliced

Additional ingredients:

• Sprout beans (which is soaked in hot water for 5 – 10 minutes)
• lemon juice
• spring onions sliced
• mint and coriander leaves (i did not add these ingredients).
  

Directions:

1. Prepare the rice noodles, soak in cold water, and then boil al dente, drain it. Drop a little bit of oil just to keep it separated from each other.
2. In a big pan, stir fry the garlic, shallots, salt, chilly powder; turmeric, galanga and ginger. Add the meat, mingle it evenly.
3. Add the liquid ingredients, kaffir leaves and sugar. Let it cook for another 15 minutes with medium heat, add the spring onions, stir for awhile, take the pan out from fire.
4. In serving plate/bowl, put the rice noodle bean sprouts and shredded omelet. Pour down the curry soup. Add lemon juice, curry and mint leaves.