Mee ka tee (Lao: ໝີ່ກະທິ) is a Laotian noodle soup with red curry and coconut milk originating from Vientiane, often served to celebrate a Laotian festival called buon, or at family gatherings.
It is a soup of rice noodles in broth with coconut cream, hand-pounded red curry paste, minced pork, peanuts, and eggs, topped with chopped fresh cabbage, cilantro, green onions, bean sprouts and mint.
In the Lao language, it literally means “coconut milk noodles”.
Mee means “noodle” and ka tee means “coconut cream/milk”.
It is said to be a more brothy version of:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Asian
- Seasonality: All seasons
Ingredients
- 9 oz rice noodles (tagliatelle type)
- 2.75 cups coconut milk
- 1 can red curry paste
- 3 eggs
- 1.1 lbs ground pork
- 2 tbsps jaggery
- to taste cabbage (chopped)
- to taste cilantro
- 2 green onions
- to taste bean sprouts
- 6 lime leaves
- 1 tbsp tamarind paste (optional)
- to taste peanuts
- 2 tbsps fish sauce
- to taste salt
Steps
Sauté the red curry paste in oil, add the coconut milk, and mix.
Add the beaten eggs, ground meat, jaggery, fish sauce (optional tamarind paste), and lime leaves. Adjust the salt and cook for 45 minutes.
Prepare the rice noodles and serve each portion with noodles, meat and coconut mixture, chopped cabbage, cilantro, green onion, bean sprouts, mint, and peanuts.
FAQ (Frequently Asked Questions)
What are the other names for Mee ka tee?
It can be found under the following nicknames:
mi Kathi Lao
or mee ka tee
io, Kathi
Thai me ga
mee ga ti
or even mee ga-ti
or pad mee kati
mi kati
