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    Home » Recipes » All Recipes » Sauces & Pastes » Kao Soi Curry Paste พริกแกงข้าวซอย

    Kao Soi Curry Paste พริกแกงข้าวซอย

    Published: Jan 10, 2014 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

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    Kao soi

    Kao Soi Curry Paste พริกแกงข้าวซอย

    ★★★★★ 5 from 4 reviews
    • Author: Pailin Chongchitnant
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    Ingredients

    • 10 large dried chilies, seeds removed, cut into 1" chunks, and soaked in water to re-hydrate
    • 1 tsp coarse sea salt
    • Ginger, peeled and sliced into rounds, 10 pieces
    • Fresh turmeric, peeled and sliced into rounds, 8 pieces
    • ½ cup chopped shallots
    • 1.5 Tbsp coriander seeds, toasted
    • 3 pods black cardamom, seeds removed from pods and toasted

    Ingredients & Kitchen Tools I Use


    Instructions

    Char the ginger, shallots and turmeric slightly by searing, broiling or grilling. Set aside.

    Grind the toasted black cardamom seeds and coriander seeds in a mortar and pestle, remove and set aside.

    Drain the dried chilies well and pound together with the salt in the mortar and pestle. Add the ginger, shallots, and turmeric, and the dry spices. Pound to a fine paste.

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    « Thai Iced Tea ชาเย็น (cha yen)
    Curry Noodle Soup ข้าวซอย (kao soi) »

    Reader Interactions

    Comments

    1. Flash

      May 02, 2022 at 2:30 am

      Sawadee Khap,
      I have a question about this recipe. This recipe is so close to what I considered the best Khao Soi in Thailand. And I have eaten it all over Northern Thailand. I lived in Chiang Rai for 3 years and this is very close to the Khao Soi stand a 5 minute walk from where I lived. I am afraid to admit that I ate there almost every day.
      My question is that you say that you are making two batches of paste so that I can freeze 1/2 and eat it sometime later.
      In your next video you cook 1/2 of the paste and add 10 chicken drumettes. How many servings is this? Also, are you using all longer Thai chilies that resemble the smaller ones when they are growing but are not nearly as spicy? I have been able to find what I believe are the dried longer ones here. I would rather use all Thai chilis if that is the correct way to cook this. The smaller Bird's Eye chilies would have me in distress in 30 seconds. I am sorry that I don't know the name for the longer ones. But they are not that much larger, just longer, but much less spicy. I believe that they are the ones that you are using in your video, but it is difficult to tell. I am serving quests this dish and I just want to be sure of the portions and I don't want to kill them with the wrong Thai chilies. So 1/2 paste and noodles and soup and 10 drumettes will serve how many? Thank you so much for the recipe. It is a dream come true and takes me back to Chiang Rai. I have only made it once and I had to substitute different chilies.

      Reply
    2. Bo

      April 14, 2022 at 4:30 pm

      I just made this recipe and was amazed by it. I was introduced to kao soi while working in Thailand and was happy to find a local place in SoCal that had it. I have always wanted to make it and, quite honestly, this is better than what I can find here in SoCal! I was daunted by the black cardamom (I cook all Asian dishes) given its menthol/smokey smell, but it REALLY mellows after you fry it in the coconut milk.

      Can you freeze this paste? I've read that freezing onions (shallots) will cause them to be bitter when thawed. I am thinking of making the paste sans shallots, freezing, then when I use it thaw then add and blend the shallots into the paste.

      ★★★★★

      Reply
      • Bo

        April 21, 2022 at 6:31 pm

        OMG. I skipped right over the comment about freezing it. Doh! Time to make a large batch.

        Reply
    3. Robert Purvis

      March 24, 2022 at 1:35 pm

      Hi,
      I’m very excited to try this recipe but I’m not sure what kind of dried chili’s to use. In my experience “Thai” Chili’s are much smaller than those. I love those Thai chilis so I don’t mind using them but I don’t want to be using the wrong ingredients.

      Reply
      • Pailin Chongchitnant

        March 28, 2022 at 4:46 pm

        Hi! In Thailand we use large dried chilies to make curry paste because they add a lot of colour and flavour without too much heat. If you use only small ones, it might be too spicy (unless you really like spicy!). You can use puya or guajillo peppers instead for mild ones.

        Reply
        • Robert Purvis

          March 29, 2022 at 10:38 am

          Thank you so much! I appreciate the response and advice. Can’t wait to make my own

          Reply
    4. Jirae

      November 11, 2021 at 10:01 am

      Thank you for this recipe! It's delicious. Cooking the soup is quick enough. But making the paste takes effort. I plan on having this more regularly. Can I make a large batch of the paste and store it in the freezer? If so, how long can it be stored?

      Reply
      • Pailin Chongchitnant

        November 13, 2021 at 3:54 pm

        Yup! I can be frozen for up to 6 months!

        Reply
        • Jirae

          November 15, 2021 at 1:17 am

          Perfect! Thank you 🙂

          Reply
    5. Jo

      May 19, 2021 at 8:08 pm

      Is it possible to substitute with turmeric powder? If so, how much?

      Reply
      • Pailin Chongchitnant

        May 20, 2021 at 2:27 am

        I'd start with 2 teaspoons, and you can always add more if you think it needs it.

        Reply
    6. Swan

      February 05, 2021 at 8:00 am

      awesome; thank you so much ❤️

      ★★★★★

      Reply
    7. Stephen Chan

      January 12, 2021 at 10:29 am

      I love curry, so Kao Soi naturally becomes one of my favourite Thai noodle soups. I've made this to treat friends and got all the compliments. A bit of work, but all worth it.

      ★★★★★

      Reply
      • Stephen Chan

        March 10, 2021 at 12:51 am

        And FYR if you try looking for the black cardamom in Chinese grocery store, the name “Cao Guo” in Chinese characters is “草果”

        ★★★★★

        Reply

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