This Thai curry dish is spicy, has this delectable depth to its flavor profile, and has so much goodness to offer your body.
Khao Soi Curry Paste
- 4 tbsp cumin seeds
- 4 tsp coriander seeds
- 4 tsp black peppercorn seeds
- 15 dried thai chili peppers ((chopped, add less for less heat))
- 8 tbsp garlic ((chopped))
- 1 1/2 large onions ((chopped))
- 8 tsp turmeric ((chopped))
- 4 tsp Bragg’s liquid aminos
- 4 tsp galangal
- 4–8 tsp curry powder ((depends on how much you love curry))
- 3 tbsp avocado oil ((for roasting spices))
Khao Soi Ingredients
- 2 lbs organic chicken thighs or breast ((boneless or deboned))
- 32 oz GF egg noodles
- 8 c coconut milk
- 4–8 tsp curry powder ((again, depends on how much you love curry))
- 4 fl oz honey or coconut palm sugar
- 4 fl oz vegan fish sauce (<–click there for super simple recipe)
- 2 fl oz avocado oil
Use as toppings
- 1 cilantro bunch
- 1 1/2 medium onions ((chopped))
- lime ((to taste))
Bean thread topping
- 1 c avocado oil ((or another oil to deep fry – if using bean threads))
- 3.5 oz Saifun bean threads
Khao Soi Curry Paste
- You’ll want to reserve making this dish for when you’re really really mad at someone/thing because you’re going to use a mortar and pestle…Not just any mortar and pestle, one that is made of stone granite. I bought mine from Amazon (see recipe notes below for details) and it worked wonders.
- Heat avocado oil over medium heat and add in coriander seeds, cumin seeds, chopped galangal, chopped dried chilis, chopped shallots/onions, and chopped turmeric.
- Stir consistently for about 3-5 minutes. Keep an eye on the spices and make sure you don’t burn them. You want to be sure the fresh ingredients soften a bit to make the mortar and pestle step easier.
- Next, add ingredients to the mortar and pestle. If you’re making half this recipe or less, it should all fit in the mortar and pestle mentioned in the recipe notes. If you’re making the exact quantity listed, please be sure you have plenty of people to feed or you WILL be freezing this soup for winter. Also, it will make this next step seem a little hard.
- Pound all roasted ingredients together for a long time. If you think you’re done, you’re not done. Do it some more. Like, for real. This step is SO important in making the flavors of the ingredients really fuse together. I’d say, for this particular recipe (12 people), it will take you about 20-30 minutes and you’ll have to do this in two rounds since the roasted ingredients are a little much. See, this is where the being mad at someone thing comes in handy 🙂
- Once you’re around half way through, add in the curry powder and liquid aminos and keep pounding until the paste is very smooth. This is what it should look like when it’s all ready to go.
Noodles of fun!
- Cook egg noodles according to package instructions. Set aside.
- Take a deep frying pot and add in cup of frying oil. You have to be sure the oil is very hot before proceeding to the next step. But don’t burn the oil, either.
- Add in Saifun uncooked noodles into the oil and watch the magic unfold.
- After the noodles have finished puffing up, with a small pair of tongs, take the noodles out and place on a plate with paper towels on top to soak in excess oil.
Khao Soi Curry Soup
- Heat 4 tbsp of avocado oil over medium heat. Once hot, add the khao soi curry paste and extra curry powder to fry it all up, while stirring.
- After a couple minutes, gradually add coconut milk and keep stirring. You should start to smell the amazing-ness of khao soi!
- Add in the chicken (omit if vegan). Mix it in well. Keep cooking until chicken is soft and tender.
- Season with vegan fish sauce and sugar (or honey).
Preparing the bowl
- Prepare your bowls by adding the cooked egg noodles in each one. Pour the Khao Soi delishousness over the noodles and top with fried Saifun noodles, cilantro, chopped onions, and lime. Add as much or as little as you want.
Use organic ingredients whenever possible.
Purchase your own mortar and pestle from Amazon. This one holds 8 cups .. or so it says. It holds a little less than that, but for the recipe above, I had to make the curry in two rounds.
Recipe is inspired by the cooking class we took in Chiang Mai at TomYum Thai Cooking School.
- Category: Entree, Side Dish
- Cuisine: Thai