Name: Delicious Mee Tee: 7 Steps to Comforting Thai Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3 tablespoons Red Curry Paste (Ensure it’s gluten-free); 2 cans Coconut Milk (Use full-fat for the best flavor); 3 cups Water; 1 pound Ground Pork (Can substitute with chicken or turkey); 2 tablespoons Tamarind Paste (Lime juice can substitute); 1 tablespoon Palm Sugar (Brown sugar or honey can be used); 2 tablespoons Fish Sauce (Use soy sauce for vegetarian option); 1 cup Roasted Peanuts (Substitute with sunflower seeds for allergies); 3 large Eggs (Can omit or replace with soft-boiled egg); 8 ounces Dry Rice Noodles (Rice vermicelli is a good substitute)

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Mee Tee is a comforting Thai red curry noodle soup that has become a beloved dish in many households. This delicious recipe combines rich flavors of coconut milk and red curry with tender rice noodles and protein, making it a perfect meal for any occasion. With its gluten-free ingredients and quick preparation time, it’s no wonder that Mee Tee has gained popularity among those seeking both taste and convenience. Let’s dive into how to make this delightful soup!

Why You’ll Love This Mee Tee

This delightful Thai noodle dish is not only incredibly satisfying but also easy to prepare. Here are a few reasons why you’ll love making Mee Tee:

Quick and easy to prepare, perfect for busy weeknights.
Rich and comforting flavors that warm the soul.
Customizable with various proteins or vegetables.
A gluten-free option that everyone can enjoy.
Perfect for meal prep and leftovers.
It’s a great way to introduce bold flavors to your family.

This is not just a meal; it’s an experience that reflects the essence of Thai cuisine. With its creamy coconut milk and savory red curry, it’s sure to impress!

Ingredients for Mee Tee

Gather these items:

3 tablespoons Red Curry Paste (Ensure it’s gluten-free)
2 cans Coconut Milk (Use full-fat for the best flavor)
3 cups Water
1 pound Ground Pork (Can substitute with chicken or turkey)
2 tablespoons Tamarind Paste (Lime juice can substitute)
1 tablespoon Palm Sugar (Brown sugar or honey can be used)
2 tablespoons Fish Sauce (Use soy sauce for vegetarian option)
1 cup Roasted Peanuts (Substitute with sunflower seeds for allergies)
3 large Eggs (Can omit or replace with soft-boiled egg)
8 ounces Dry Rice Noodles (Rice vermicelli is a good substitute)

How to Make Mee Tee Step-by-Step

Step 1: Soak the dry rice noodles in a large bowl with room-temperature water for 20 to 30 minutes until soft.
Step 2: Beat the eggs in a separate bowl until fully combined and set aside.
Step 3: Heat half of the coconut milk in a medium saucepan over medium heat, stirring in red curry paste for 2-3 minutes until fragrant.
Step 4: Add the rest of the coconut milk, an equal amount of water, and ground pork. Season with fish sauce, palm sugar, and tamarind, then simmer for 10-15 minutes.
Step 5: Gently stir in beaten eggs into the simmering broth to create soft strands; boil for an additional 2-3 minutes.
Step 6: Stir in crushed peanuts, remove from heat, and combine well.
Step 7: In a separate pot, boil water and cook drained rice noodles for 2-3 minutes until tender but firm.
Step 8: Drain noodles and rinse under cold water; lightly toss with oil to prevent sticking.
Step 9: Serve noodles in bowls and ladle hot soup over them. Garnish with fresh herbs, lime wedges, and chili flakes.

Pro Tips for the Perfect Mee Tee

Keep these in mind:

Adjust spice level by adding more or less red curry paste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This dish can be made vegetarian by omitting the pork and fish sauce.
For extra flavor, add lime juice just before serving.

Best Ways to Serve Mee Tee

Here are some ideas to elevate your dish:

Garnish with fresh cilantro or Thai basil for added flavor.
Serve alongside lime wedges for a zesty kick.
Pair with a light salad for a balanced meal.

Delicious Mee Tee: 7 Steps to Comforting Thai Soup - Mee Tee - additional detail

How to Store and Reheat Mee Tee

To keep your Mee Tee fresh:

Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat in a saucepan over medium heat until warmed through. This easy meal prep makes it a perfect dish for busy days!

Frequently Asked Questions About Mee Tee

What’s the secret to perfect Mee Tee?

The secret lies in the balance of flavors. Use high-quality red curry paste and coconut milk, and don’t hesitate to adjust the spices to match your taste. This ensures every bowl is bursting with authentic Thai flavor!

Can I make Mee Tee ahead of time?

Yes, you can prepare the soup base ahead of time and store it in the refrigerator. Cook the rice noodles fresh when you’re ready to serve to maintain their texture.

How do I avoid common mistakes with Mee Tee?

To avoid common mistakes, ensure you soak the rice noodles properly to achieve the right texture. Also, be careful not to overcook the eggs; they should form soft strands rather than scrambled bits.

Variations of Mee Tee You Can Try

Feel free to experiment with these variations:

Swap ground pork for chicken or tofu for a vegetarian option.
Add a variety of vegetables like bok choy or bell peppers for extra nutrition.
Try different garnishes such as bean sprouts or sliced jalapeños for a spicy twist.

For more delicious recipes, check out last recipes or try making creamy potato soup for a comforting meal. You can also explore spicy Thai coconut chicken for a flavorful dish!

Delicious Mee Tee: 7 Steps to Comforting Thai Soup

Author: basmer
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Delicious Mee Ka Tee Recipe: Comforting Thai Red Curry Soup

Instructions

Soak the dry rice noodles in a large bowl with room-temperature water for 20 to 30 minutes until soft.
Beat the eggs in a separate bowl until fully combined and set aside.
Heat half of the coconut milk in a medium saucepan over medium heat, stirring in red curry paste for 2-3 minutes until fragrant.
Add the rest of the coconut milk, an equal amount of water, and ground pork. Season with fish sauce, palm sugar, and tamarind, then simmer for 10-15 minutes.
Gently stir in beaten eggs into the simmering broth to create soft strands; boil for an additional 2-3 minutes.
Stir in crushed peanuts, remove from heat, and combine well.
In a separate pot, boil water and cook drained rice noodles for 2-3 minutes until tender but firm.
Drain noodles and rinse under cold water; lightly toss with oil to prevent sticking.
Serve noodles in bowls and ladle hot soup over them. Garnish with fresh herbs, lime wedges, and chili flakes.