FOR SERVING/GARNISH: Chopped cilantro, spicy chili flakes, fried noodles (see below), lime wedges, red onion slices (for other options, see the discussion above) You may think curries are HOT, but the reality is that curry can range from mild to incredibly hot, all depending on your preference. The one thing you CAN count on with every curry I’ve ever tried, however, is FLAVOR. Like this particular curry - Khao Soi. It’s amazing. Truly. With good heat!
Dried Chiles de Arbol Dried New Mexico Peppers Shallot Garlic Fresh Ginger Fresh Cilantro Turmeric Yellow Curry Powder
For the curry soup:
Olive Oil or Coconut Oil Coconut Milk Chicken Broth (or Chicken Stock) Chicken Thighs Fish Sauce Soy Sauce Palm Sugar Egg Noodles Salt
For the fried noodles:
Egg Noodles Vegetable Oil Salt
Let’s talk about how to make Khao Soi, shall we?
How to Make Khao Soi (Northern Thai Coconut Curry Soup) - the Recipe Method
This recipe includes chicken thighs, as I love to cook with them, though you can use whole chicken legs, thighs and wings as well, with the bone. It’s also good with seafood, particularly shrimp and white fish.A distinctive characteristic of this dish is the use of fried noodles as a garnish, which may sound a bit daunting, but in reality, it’s pretty simple to do. Set them onto paper towels to drain. You can reserve some of the oil to use later if you’d like. Heat a large pan to medium heat and dry toast your dried peppers, flipping here and there, until they become pliable. Cool them slightly, then remove the stems and seeds. Place the peppers in a bowl and pour hot water over them. Soak them about 20 minutes, until they are nice and soft. Next, add the peppers along with the sliced shallots, garlic, ginger, cilantro, turmeric, curry powder, and about ¼ cup of the pepper soaking liquid to a food processor, or use a mortar and pestle. Process to form a paste. You can add in more soaking liquid if you need to. It will darken a bit. Bring the mix to a boil, then reduce the heat and simmer for 30 minutes, until the chicken is cooked through and the flavors have nicely developed. Remove from heat. Stir in the fish sauce, soy sauce and brown sugar. Adjust to taste with salt, fish sauce and soy sauce. Garnish with fried egg noodles and more, then serve! More on the garnishments below. Its name translates to “cut rice”, where large sheets of seasoned rice noodles are cut into fine flat noodles, cooked, then added to a creamy coconut broth infused with curry paste and other optional ingredients, depending on the cook. It’s a heavily garnished curry soup, with all sorts of possible ingredients that, again, vary from cook to cook. More on that below. For me, it all starts with the amazing curry paste that imbues this signature Northern Thai coconut curry soup with loads of flavor. There are different ways to make Khao Soi, though this version is similar to Massaman curry in texture and flavor. I’m making this with a homemade curry paste, though you can use a store bought curry paste – red or yellow, or a mixture of them - if you’d like in place of the dried peppers. You won’t get the exact same flavor, but it will still be tasty. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Popular ingredients include pickled greens, diced shallots, sliced red onions, bean sprouts, mustard greens, cilantro, scallions, drizzles of chili oil, fresh lime wedges, spicy chili flakes, and, of course, fried noodles. If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.
