Mee ka tee is Lao/Thai rice noodle soup made with red curry, coconut milk, ground pork, eggs and crushed peanuts as the main ingredients. It has a good balance of creamy, sweet and salty.
This dish is similar to khao poon but the type of noodle used and the thick broth is what makes it different from khao poon.
For healthier version use lean pork or chicken. Serving size is totally up to you. You can serve over steam rice if you don’t want noodle.

Recipe serves 6

For the broth:
1 can 4 oz red curry paste
16.9 Oz coconut cream 500 ml
1 Lb ground pork
6 Cups water
1/2 Cup roasted peanuts-crushed
4 Tbsp sugar or to taste
3 Tbsp soybean sauce
2 Tbsp tamarind pulp
2 Tbsp salt
1 Tbsp chicken bouillon or msg
1 Tbsp paprika-optional for color
3 Tbsp fish sauce
2-3 Eggs-beaten

The more eggs you put the thicker the broth will be. Adjust the taste to your liking.

For noodle:
1 Bag pho rice noodle
Cook until softened drain and rinse with cold water. Toss the noodle with 1 tsp of garlic oil or oil to prevent from sticking together and sprinkle sliced green onion on top.

For salad mix and garnishing:
Salad include shredded cabbage, bean sprouts, string beans, banana blossom, mints, green onions and cilantro. Feel free to use any combinations you like.
Fried dried chilies