The origin of Khao Soi is traced right up to Burma and was brought to Thailand, in particular the Ching Mai region by Chinese immigrants. The spices in this curry are very different from the typical Thai spice blends. Here black Cardamom, Coriander Turmeric are key and everything is mellowed down with Coconut milk.
|For the spice blend:|
|Coriander seeds||3 Tablespoon|
|2 inch ginger||1 , slice|
|Fresh turmeric||1 , slice (1 inch piece fresh Turmeric)|
|Shallots||1/2 Cup (8 tbs)|
|Lime||1/2 , juiced|
|Chilli oil||1 Tablespoon (or regular oil)|
|For the curry and noodles:|
|Coconut oil||2 Tablespoon|
|Boneless chicken||2 Pound|
|Coconut milk||200 Milliliter|
|Stock||2 Cup (32 tbs)|
|Light soya sauce||3 Tablespoon|
|Wonton noodles||300 Gram|
|For the chilli oil:|
|Hot oil||1/4 Cup (4 tbs)|
|Chilli flakes||1/4 Cup (4 tbs)|
|For the condiments:|
|Shallots||1/4 Cup (4 tbs)|
|Mustard greens||1/4 Cup (4 tbs) (sour pickled)|
1.Soak the dried chillies in boiling water overnight.
2.Remove the seeds from the cardamom.
3.Toast the cardamom and coriander seeds.
4.Toast the ginger, turmeric & shallots.
5.Grind the cardamom and coriander seeds, add the ginger, turmeric & shallots and grind again.
6.Add the juice of the lime and chilli oil and grind till smooth.
7.Prepare the Chilli oil by heating the oil with the chilli flakes or use store-bought.
8.In a saute pan, heat the coconut oil and add some of the prepared blend.
9.Add the chicken and on one side some of the coconut milk.
10.Allow the coconut milk to blend with the spice till the coconut milk releases oil and mix all together with the chicken.
11.Add the rest of the coconut milk and the stock and cook till the stock is reduced by half.
12.Taste and add the sugar and soya sauce.
13.Add the prepared chilli oil.
14.Once reduced leave aside.
15.Cook half the noodles in boiling water and drain.
16.Deep fry the other half.
17.Assemble the Khao Soi - curry, noodles & crispy noodles.
18.Serve with the condiments.