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Khao Soi is the iconic dish of Chiang Mai, Thailand. This recipe by Chef Hong Thaimee features a rich and aromatic coconut curry broth with tender chicken, served over soft egg noodles and topped with crispy fried noodles for an incredible contrast of textures.
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Make the khao soi paste by toasting spices, sweating aromatics, and pounding everything in a mortar. → Make a simple chili oil by simmering Thai chile powder in oil. → Cook the paste in coconut milk, add chicken and seasonings, and simmer until the chicken is tender. → Prepare the noodles by boiling half for the base and deep-frying the other half for a crispy topping. → Assemble the bowl with soft noodles, curry, chicken, crispy noodles, and serve with fresh garnishes and condiments.
Make the khao soi paste by toasting spices, sweating aromatics, and pounding everything in a mortar. → Make a simple chili oil by simmering Thai chile powder in oil. → Cook the paste in coconut milk, add chicken and seasonings, and simmer until the chicken is tender. → Prepare the noodles by boiling half for the base and deep-frying the other half for a crispy topping. → Assemble the bowl with soft noodles, curry, chicken, crispy noodles, and serve with fresh garnishes and condiments.
Khao Soi is the iconic dish of Chiang Mai, Thailand. This recipe by Chef Hong Thaimee features a rich and aromatic coconut curry broth with tender chicken, served over soft egg noodles and topped with crispy fried noodles for an incredible contrast of textures.
Part 1: Making The Khao Soi Paste. Start by slicing the Thai shallots, fresh ginger, and fresh turmeric.
In a dry wok on low heat, toast the black cardamom pods and coriander seeds for about 3-5 minutes until they become fragrant.
In the same wok, add a small amount of vegetable oil over medium-high heat. Add the sliced shallots, ginger, and turmeric, and sweat them until they are soft and slightly charred.
Take dried chiles that have been rehydrated in lukewarm water. Squeeze out the excess water and place them in a Thai stone mortar (Krok Saak).
Pound the chiles into a paste. Then, add the toasted spices (cracking open the cardamom pods to use the seeds) and pound them into the chile paste.
The paste is the heart of the dish. Making it from scratch with fresh ingredients like turmeric and Thai shallots creates the most authentic flavor.
The signature of Khao Soi is the combination of two types of noodles: soft, boiled noodles in the soup and crispy, fried noodles on top for textural contrast.
Black cardamom (Chako) adds a unique, smoky depth to the curry that is characteristic of this regional dish.
Taste and adjust the final seasoning of the broth. It should have a balance of savory (from fish sauce), sweet (from coconut sugar), and richness (from coconut milk).
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