Khao Soi Neua by chef Kasem

Hello everyone. Welcome me here Farmhouse Kitchen in Portland, Oregon. I’m chef Kasem. I am making you guys bone in short ribs Khao Soy Neua tonight. Join me.

Step 1 : Making beef stew

Beef short ribs


Kaffir Lime Leaves

Pandan leaves


Black pepper

Step 2 : Curry Paste Mix

Colander seeds

Cumin seeds


Fennel seeds

Bay leaves

Dried chili

Fresh garlic

Fresh chili

Red onion

Step 3 : Khao Soy Curry

Cooking oil

Red curry paste

Yellow curry paste

Coconut milk


Plum sugar

Shrimp paste

Fish sauce


Step 1

high heat large pot with 1/3 water put galangal, kaffir lime leaves, pandan leaves, s/p bring up to boil then low down to medium heat. Put the short rib and let it simmer for 4 hours

*** Tip don’t stir too often because you don’t want the blood to get out to the broth too much. It will make the broth turn dark.

Step 2

Toast all fresh and dried spices above till aromatic then smash with mortar and pestle until paste.

Step 3

Medium heat on medium pan with 3 cups of cooking oil and put curry paste mix from step 2 with red and yellow curry paste together, stir well. Add 3 cups of coconut milk, plum sugar, shrimp paste, salt and keep stir for 10 minutes then transfer to a large pot. Put the less coconut milk, water then seasoning with fish sauce and bring up to boil.

Step 4

After 4 hours slow cooked beef short rib, add all beef stew broth to the Khao Soy curry pot. Keep the short rib to slide before serve with egg noodle, bean sprouts, fried shallot, chili oil, green onion, cilantro, boiled egg and fried noodle to finish. Mix and enjoin!




Chef Kasem Saengsawang

Chef Owner at Farmhouse Kitchen Thai

San Francisco | Oakland | Portland

& Daughter Thai Kitchen

Michelin's Bib Gourmand 

2016, 2017, 2018 and 2019

Singha Beer The Best Thai Beer

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