This easy mee ka tee recipe is a delicious Lao/Thai red curry soup made with tender pork, creamy coconut milk, and rice noodles. Topped with ground peanuts for extra flavor, it’s an authentic dish that’s perfect for dinner. Gluten-free and easy to follow with step-by-step images!

Mee ka tee with a rich coconut curry sauce, garnished with fresh cilantro, surrounded by vegetables and rice noodles.

Tip: Love this recipe? You’ll also enjoy Thai noodle soup, authentic red curry, and Lao khao poon (chicken noodle soup).

What is mee ka tee?

Mee ka tee is a popular red curry noodle soup from Thailand and Laos. It has a creamy, slightly tangy taste, made with rice noodles, pork, coconut milk, red curry paste, and tamarind. The dish is often served with fresh vegetables, boiled eggs, and a sprinkle of roasted peanuts.

A close-up of red curry noodle soup, showcasing the creamy coconut curry sauce over noodles, topped with fresh herbs and surrounded by vegetables.

About this Thai red curry noodle soup

If there’s one comfort food that perfectly blends creamy, savory, and tangy flavors into one bowl, it’s mee ka tee. This is the kind of dish I could eat every single day—and I promise you’ll love it just as much!

The base combines red curry paste and creamy coconut milk, which already tells you something good is coming.

Traditionally, ground pork is cooked right into the broth, giving it a meaty texture, while tamarind paste adds that signature tang that makes the flavors so special.

Mee ka tee soup served in a blue and white bowl with fresh cucumbers, bean sprouts, cabbage, and herbs.

For more popular Thai noodle dishes, don’t miss pad kee mao (drunken noodles), classic pad Thai, and tom yum noodle soup!

I like this curry on the spicy side (no surprise there), and by the end, my husband was sweating—but he finished every last bite, so I’ll take that as a win! There’s so much flavor packed into a single bowl that leftovers are never an option.

A good tip is to serve the final dish with fresh vegetables and a sprinkle of roasted peanuts for added crunch. It’s also delicious with soft rice noodles to soak up the rich broth.

Below, I’ve laid out everything you need, plus easy step-by-step instructions so you can nail it the first time!

Ingredient notes

You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!

Ingredients for mee ka tee laid out on a banana leaf, including coconut milk, ground pork, red curry paste, fish sauce, tamarind paste, palm sugar, rice noodles, eggs, peanuts, and water.

Rice noodles (or rice vermicelli noodles)
Red curry paste – Use my red curry paste recipe for the best flavor, or opt for store-bought alternatives like Mae Ploy or Maesri.
Coconut milk – Use full-fat coconut milk for a creamy texture; my favorite is Aroy-D brand.
Ground pork
Water
Roasted peanuts
Tamarind paste – Brings a tangy, slightly sour note to balance the savory and sweet flavors.
Palm sugar – Provides a subtle caramel-like sweetness that’s different from brown or white sugar.
Fish sauce – A key ingredient in Thai cuisine for adding salty, umami depth to the red curry broth. My favorite brand is Megachef.
Egg

How to make mee ka tee soup

Step 1: Place the dry rice noodles in a bowl of room-temperature water and let them soak until they are soft.

Dry rice noodles soaking in a bowl of water.

Step 2: Beat the eggs in a separate bowl. Set aside for later use.

A bowl of beaten eggs with a frothy texture.

Step 3: Heat half of the coconut milk in a large pan or wok over medium heat. Add the red curry paste and cook, stirring frequently, until the paste is fragrant, and the natural oils separate from the coconut milk. When the natural oil separates, you’ll notice a glossy layer of red oil forming on the surface.

Step 4: Add the remaining coconut milk and water to the pan. Bring the mixture to a gentle boil. Stir in the ground meat, fish sauce, sugar, and any other seasonings. Cook until the meat is fully cooked, and the flavors are well combined.

Step 5: Pour the beaten eggs into the simmering soup while stirring gently. Bring the curry soup to a boil.

Beaten eggs being poured into the simmering coconut curry sauce.

Step 6: Stir in the crushed roasted peanuts and mix well to distribute the peanuts evenly. Turn off the heat.

Crushed peanuts sprinkled over a rich red curry sauce.

Step 8: Bring a pot of water to a boil. Add the pre-soaked noodles and cook according to the package instructions, usually for 2–3 minutes.

Rice noodles boiling in a pot of hot water.

Step 9: Drain the noodles thoroughly in a colander.

Cooked rice noodles drained in a colander.

Step 10: Toss the drained noodles with a tablespoon or two of neutral oil to prevent them from sticking together. (optional)

Cooked rice noodles tossed with a light coating of oil to prevent sticking, placed in a bowl.

Serve: To serve, divide the cooked noodles into individual bowls. Ladle the rich and fragrant coconut curry soup over the noodles, ensuring each portion has a generous amount of meat, egg, and peanuts. Garnish with fresh herbs like Thai basil, cilantro, or mint, along with lime wedges, bean sprouts, and chili flakes for extra flavor. Serve warm and enjoy!

How to store

Refrigerate: Transfer any leftover curry to an airtight container and store it in the fridge for up to 3 days.
Reheat: Warm the curry gently on the stove over low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much.
Freeze: For longer storage, freeze the curry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

More Thai soup recipes you’ll love

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