Thai Chef Makes Khao Soi From Scratch
Recipe Overview
Overview
Khao Soi is a beloved dish that beautifully represents the culinary heritage of Northern Thailand. This recipe captures the essence of Khao Soi with its rich, aromatic curry broth and the delightful combination of chewy and crispy noodles. The process begins with making a flavorful curry paste from scratch, which includes unique ingredients like black cardamom and dried chilies. The effort put into crafting the paste pays off with a depth of flavor that store-bought versions simply can’t match.
Once the curry paste is ready, it’s combined with coconut milk to create a luscious broth that envelops tender chicken drumsticks. The simmering process allows the flavors to meld beautifully, resulting in a dish that is both comforting and satisfying. The addition of crispy fried noodles on top adds a delightful crunch, making each bite a textural delight.
Serving Khao Soi is a fun experience, as it comes with a variety of condiments like pickled mustard greens and fried chili flakes, allowing everyone to customize their bowl. This dish is perfect for gatherings or a cozy night in, and it’s sure to impress anyone lucky enough to try it. Whether you’re a seasoned cook or a beginner, this Khao Soi recipe is approachable and rewarding, making it a must-try for anyone looking to explore the flavors of Thai cuisine.
Recipe Details
Steps & Tips
Start by toasting black cardamom and coriander seeds in a pan over medium-high heat.
Char ginger and turmeric slices in the same pan until slightly charred.
Tip: Toasting spices will deepen the flavor and mellow out the spiciness.
Char shallots in the pan until they have nice spots.
Remove stems from mild dried chilies, cut into chunks, and shake off most seeds.
Grind toasted spices and chilies in a coffee grinder until powdered.
Pound ginger and turmeric into a paste, then add shallots and coarse salt.
Tip: Pounding on the floor gives you better leverage and adds authenticity.
Add remaining spices and pound to mix well.
Add coconut milk to a pot and bring to a boil.
Stir in the curry paste until mixed with the coconut milk.
Add the rest of the coconut milk and stir to dissolve the paste.
Add water, soy sauce, black soy sauce, and palm sugar.
Add chicken drumsticks to the pot.
Let the chicken simmer gently for 40 minutes.
Tip: For a richer broth, consider modifications mentioned in the blog post.
Taste and adjust seasoning with salt and fish sauce.
Tip: The dish will taste better the next day as the chicken absorbs the seasoning.
Loosen and cut noodles into manageable lengths.
Heat oil to 350°F for frying noodles.
Fry noodles in batches until crispy.
Tip: Use enough oil to submerge the noodles for even frying.
Keep fried noodles in an airtight container.
Tip: If noodles brown before bubbles stop, reduce the heat.
Tip: Pickled mustard greens are important for cutting the richness of the curry.
Prepare pickled mustard greens, fried chili flakes, shallots, and lime.
Boil water for cooking noodles.
Drop noodles into boiling water and cook for about 3 minutes.
Tip: Adding a little oil to the bowl helps noodles separate easily.
Assemble the dish with noodles, broth, and condiments.
Tip: Be cautious with lime; too much can make the dish overly sour.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Noodles
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Khao Soi is a popular dish from Northern Thailand, influenced by Chinese Muslim cuisine.
- •The unique flavor of Khao Soi comes from the use of black cardamom, which is not commonly found in other Thai dishes.
- •Crispy fried noodles are a traditional topping for Khao Soi, adding texture to the dish.
- •The dish is often served with pickled mustard greens, which provide a crunchy and tangy contrast to the rich curry.
