Thai food has been the most popular Southeast Asian cuisine in the west for many years now. Every major city in the US (and even minor ones) as well as many European cities all have Thai restaurants. Even when I visited Kansas City a few months ago – definitely all American barbecue, meat and potatoes land – I found a Thai restaurant. Curries are one of the most popular entrees of a Thai menu. Using store bought curry pastes like Penang, Massaman, red, yellow or green that you can find in any Chinatown and even gourmet mainstream markets, these curries can be easily duplicated at home.
Khao Soi is one that is not common on restaurant menu’s and you’ll find it more challenging to find this, even in your local Asian market. Originated in Chiang Mai by the Isan people, Khao Soi is a curried noodle soup that is popular for breakfast throughout Thailand – north and south. From Bangkok to Chiang Mai, a bowl of Khao Soi can easily be found for breakfast.
The foundation of this soup is Khao Soi Curry Paste.
Khao Soi Curry Paste
Prep Time: 10 minutes
Finishing Time: 5 minutes
Yield: approximately 1 1/2 cups
- 12 chopped bird’s eye chiles
- 2 tablespoons chopped galangal
- 1/2 cup chopped shallots
- 1/2 cup chopped cilantro stems and root
- 1 chopped lemongrass stalk
- 5 chopped garlic cloves
- 1 teaspoon coriander seed
- 1 tablespoon shrimp paste
- 1 teaspoon curry powder
- 1/2 teaspoon salt
Combine all ingredients in a high powered blender like a Ninja or a Vitamix. Process util chopped very fine.
Add 1 cup water and blend well.
You will need 1/2 cup of this paste for Khao Soi recipe here. Store the rest in the refrigerator for up to 1 month or store in freezer for longer.
With this homemade paste, your Khao Soi will be sure to please. Out of all the breakfast recipes from around the world I created this week, this was definitely my favorite!