HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Hi Pailin. First I have to say, you haven't aged a minute since this 10 year old video. Wish you could make a new updated video of this dish as it looks so good. Thanks for a great channel that I learned a lot from.
Just made this, and it's amazing. Just as a note for anyone else who might be lazy like me: the lime is not optional. It takes it from decent to incredible.
I used to get Kao Soi every other day in my highschool in Chiang Mai. Just a tip: don't be afraid to make it THICK and rich! I ignored this video at first because the broth looked so thin and Pai seemed reluctant to make it as thick as Northern Thai seem to make it; I suggest use a bit less water. Also possible shortcut for the paste: half red curry paste + half yellow curry paste. Not quite the same flavor, but close enough to be delicious and reminiscent (and fast/cheap).
Having lived in Thailand for 15 years this was one of our family favorite dishes. Tomorrow I am heading to the market to get everything to make it. Thanks Pai.
Palin. My brother in law recommended this. It was a dish he had when he traveled to Thailand. So, I'm trying it today. Going to make the curry paste next time...I found some package mix at a local Thai market. Love your recipes. Makes cooking simple. Thanks for sharing all these great recipes.
STOOOOOOP THE PRESS!! I just want to let everybody who is curious, and suddenly very hungry, know that this dish is totally worth the expense, time and effort. I made it a couple of hours ago for dinner and it was unbelievably tasty. I worried it would be too spicy-- it wasn't. I was concerned it would just taste too much like Tom Ka Gai or even Laksa but it doesn't. It's got a very definite twist in the complexity of the flavours so it's compelling to eat and smell, all the while you may be trying to pin point precisely what those mysterious, delicate differences are. I give this a 10 out of 10 and say 'go for it'-- make it soon and enjoy! Thanks to the uploader for this video and I hope she'll see this comment one day. xo
This was my favorite dish while in Thailand. I ate it everyday and I'm pretty sure it cured me of whatever illness I got while traveling. On a side note, it is very hard to find in restaurants in Southern California, but not impossible if you search enough.
Only a handful in Portland Oregon as well. Places that specify Northern Thai are much more likely to have it, but not always. Even then, only a handful make it as thick and creamy as I often had it in Chiang Mai.
Do you find it's a little thicker/creamier in Chiang Mai? It was my favorite while I was there for a school year (fifteen years ago...wow), but maybe the specific vendors I got it at just liked it richer.
I was in Koh phangan recently and met a trained Cook from Chiang Mai. He cooked Khao soi for us and I instantly fell in love with it! My favorite dish of all I tried. Massaman and panang Curry are also great though.
Kao soi is my favorite Thai dish, I make this recipe at least once a month, it's delicious! I substitute the pickled mustard greens by home made kimchi and it is great! Thanks for the awesome recipe!
I was in Chiang mai for my wedding anniversary few months ago and I hadn't been there since I was a kid. Brought my husband to a famous local khao soi place, and had the chicken one. As good as I remember when I was there at 13 years old! Husband loved it too! We also had this fermented raw pork dish there which I can't remember the name of. Soooo good. I'm so glad you put this recipe up - looks delicious and brings back good memories. Thank you.
So, I ve just cooked it. I had to Improvise some ingredients because I m in quarantine (Italy) but it was delicious, thank you so much! I wanted to eat this dish again so badly!
Followed the recipe almost religiously except I added a bit of lemongrass and coriander root to the curry paste, have to say the kitchen smells amazing as a result! Agree that you can really water down the broth to make it less cloyingly coconut -rich. Arroy maak!
Great video Pai. When I watch videos of Kao Soi being made in Chiang Mai, the meat is cooked separately in what looks like a spicy, oily broth. The noodles are put in a bowl, then some meat is added, then a ladle of a separate dark soup, then a ladle of warm coconut milk or cream, and lastly fried noodles, and cilantro. Every recipe that I find online, like yours, has the meat cooked in the coconut milk soup. So my question is, in the Chiang Mai videos, how are they cooking the meat, and what is in the soup?
Hello. Moved to Cha Am Phetchaburi from Winnipeg. Should I use local palm sugar instead of the white sugar? If so how much. Or does the flavour profile require white sugar?
Hi Adam here - and good question! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
I'm not being sucessful making crispy noodle. Can you tell me what I'm doing wrong. I buy thr dried noodle. I boiled them in a big pot. Drain it and cool down/ rinse under cold water. Once they are dry ( half an hour or so later ) I deep fry them. What am I doing wrong? Love you videos - you are excellent at explaining every thing
Just finished making the broth and tastes just like rhe khao soi I had in Chang Mai on my trip last year! Great recipe, and the paste was easy to make! Looking forward to eating it with the noodles.
I struggled to find "black cardamom" (in Indonesia is "kapulaga hitam") in Indonesia, because none of the sellers selling black cardamom, then finally I showed a photo of the "black cardamom" , it turned out that in Indonesia it was better known as "Indian cardamom" (in Indonesia "kapulaga india")
Pai, your videos are awesome! Quick question: for either kao soi or other noodle soup dishes, what are your tips for reheating them or preparing meals throughout the week? I realize kao soi best fresh, but I enjoy this dish so much that I'd like to make it before my work week and then have it for lunch / dinner during the next few days. I realize the fried noodles and other condiments should be added right before eating, but for the soup noodles and broth, is it better to just store each separate, or store the noodles to the broth and reheat together, or something else?
+Quentin Ruiz-Esparza The broth can be made in advance and you'll have it for a week! When you're ready to eat, bring broth to a boil again, cook the noodles and combine them. If you wanna pre-cook the noodles, too, boil them, shock in cold water and toss in oil and keep in the fridge, and you can microwave the noodles when ready to eat.
Just bought this dish from one Thai Resto here in Honolulu. Been curious about the taste as I have seen this dish from many Utube videos, by Mark Wien and others ☺️ but mine does not come with the crispy noodles 😭
I love kao soi... it’s my absolutely favourite thai food. I prefer the pork version though. However, this chicken version looks delicious and authentic.
Sure it does sir/ms, because that Oh-Nou Kao Sway of yours is the original dish introduced to us by some merchants/caravans/expats from Burma/Myanmar and we Northern Thai adapted to be Kao Soy. Even the name in Thai is from your dish. See how close "Kao Soy" with "Kao Sway"
Hi sanjoy, burmese kout swè soup is called coconut noodle soup. The soup is made to thicken with roasted chickpea flour ( gram flour ) and coconut cream in the end to flavour and to thicken. We balance the rich taste with lime, fish sauce, crispy noodle or crispy peas, crushed chillies and thinly sliced anion like Pai's . The main difference is chickpea flour and coconut milk/cream.
Usman Latif thss AS t will happen if you boil it hard too long; the fat/solids and water will completely separate and the fat/solids will curdle. Better low to medium simmer.
Why not fish sauce instead of soi sauce? I enjoyed your presentation. We just did one on Khao Soi on my channel and it is nice to see an alternate take on this great dish!
- Khaaw Soi 's perfect combination of Muslim + Chinese food in Burma. - Not only Khaaw Soi, that we add soy sauce for instead of fish sause. - Khanom Jiin (rice noodle) Naam-ngiaw 's chilly paste, we also add soy beab paste. - Both Khaaw Soi & Khanom Jiin Naam-ngiaw are Northern region food of Thailand.
Georgina Wong It isn't the same as red curry paste, and if you were to use a pre-made paste, yellow curry is probably closer to Kao Soi. People have reported that 70% yellow and 30% red works well. Good luck!
You saved my life!I hope I can find all those ingredients here in Germany. Is there a problem using not home made curry? Which type of curry would come closer to this in case I don't find all those ingredients?
I do wonder how one's supposed to manage the chicken wings? It is a great dish for sure. I've only ever made this with store-bought red curry paste (shame on me), thigh meat in pieces and prefab stock. Normally you would just have a spoon and chopsticks with this or not, both are hardly ideal to pick the meat out between the bones in those wings. But maybe I'm overlooking something here?
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Love it all, what you do is really, really looking good. I wish that soup in front of me 😊
You didn't use wings. You used drum sticks. It looks so good!
I guess it is kind of randomly asking but does anyone know of a good website to stream newly released tv shows online ?
Hi Pailin.
First I have to say, you haven't aged a minute since this 10 year old video. Wish you could make a new updated video of this dish as it looks so good.
Thanks for a great channel that I learned a lot from.
Just made this, and it's amazing. Just as a note for anyone else who might be lazy like me: the lime is not optional. It takes it from decent to incredible.
100% fact; the lime takes it from good to one of my favorite dishes.
Yes, in any Thai dish that's usually eaten with lime, it's not optional. It really releases the flavours and turns food from a 6/10 to a 10/10
I used to get Kao Soi every other day in my highschool in Chiang Mai.
Just a tip: don't be afraid to make it THICK and rich! I ignored this video at first because the broth looked so thin and Pai seemed reluctant to make it as thick as Northern Thai seem to make it; I suggest use a bit less water.
Also possible shortcut for the paste: half red curry paste + half yellow curry paste. Not quite the same flavor, but close enough to be delicious and reminiscent (and fast/cheap).
Disagree. Her soup-like thickness is prefect like they serve it in Chaing Mai.
Having lived in Thailand for 15 years this was one of our family favorite dishes. Tomorrow I am heading to the market to get everything to make it. Thanks Pai.
Palin. My brother in law recommended this. It was a dish he had when he traveled to Thailand. So, I'm trying it today. Going to make the curry paste next time...I found some package mix at a local Thai market. Love your recipes. Makes cooking simple. Thanks for sharing all these great recipes.
STOOOOOOP THE PRESS!! I just want to let everybody who is curious, and suddenly very hungry, know that this dish is totally worth the expense, time and effort. I made it a couple of hours ago for dinner and it was unbelievably tasty. I worried it would be too spicy-- it wasn't. I was concerned it would just taste too much like Tom Ka Gai or even Laksa but it doesn't. It's got a very definite twist in the complexity of the flavours so it's compelling to eat and smell, all the while you may be trying to pin point precisely what those mysterious, delicate differences are. I give this a 10 out of 10 and say 'go for it'-- make it soon and enjoy! Thanks to the uploader for this video and I hope she'll see this comment one day. xo
I've passed it on :) Thanks!!!! Adam
So glad you loved it! Thank you for sharing 😊
This was my favorite dish while in Thailand. I ate it everyday and I'm pretty sure it cured me of whatever illness I got while traveling. On a side note, it is very hard to find in restaurants in Southern California, but not impossible if you search enough.
Only a handful in Portland Oregon as well. Places that specify Northern Thai are much more likely to have it, but not always. Even then, only a handful make it as thick and creamy as I often had it in Chiang Mai.
Just came back from Chiang Mai. So glad you did this recipe. Can hardly wait.!
really need to stop watching these videos, makes me so hungry cause they always turn out so good.
Thank you so much Khun Pai, living in Chiang Mai this is my favorite soup and you make it perfect.
Do you find it's a little thicker/creamier in Chiang Mai? It was my favorite while I was there for a school year (fifteen years ago...wow), but maybe the specific vendors I got it at just liked it richer.
minD BloWN - This is so extremely delicious. I only started really enjoying Kao Soi a few months before I left Chiang Mai. Lived there for 5 years
I was in Koh phangan recently and met a trained Cook from Chiang Mai. He cooked Khao soi for us and I instantly fell in love with it! My favorite dish of all I tried. Massaman and panang Curry are also great though.
Love it that the cold open music is latin ..LOVE it!
Haha, I didn't even notice that
Ohhhh God !!! I am gonna try today 💖🇹🇭🇹🇭 miss Thai food a lot 🥰
On a scale of one to ten...
YOU GET A MILLION! NAR AROI MARK MARK...SOM BOON, PAILIN!!!!!!!!!
Made this and can confirm it comes out good, thanks for the recipe!
Kao soi is my favorite Thai dish, I make this recipe at least once a month, it's delicious! I substitute the pickled mustard greens by home made kimchi and it is great! Thanks for the awesome recipe!
This looks absolutely delicious and mouthwatering.thank you for sharing
I was in Chiang mai for my wedding anniversary few months ago and I hadn't been there since I was a kid. Brought my husband to a famous local khao soi place, and had the chicken one. As good as I remember when I was there at 13 years old! Husband loved it too! We also had this fermented raw pork dish there which I can't remember the name of. Soooo good. I'm so glad you put this recipe up - looks delicious and brings back good memories. Thank you.
I made this a few days ago but, changed the recipe a bit with beef and rice noodles and it was so GOOD! 😊 Thank you
That looks wonderful! I love the little pasta cooker too.
So, I ve just cooked it. I had to Improvise some ingredients because I m in quarantine (Italy) but it was delicious, thank you so much! I wanted to eat this dish again so badly!
Was looking for a recipe that specifically uses pickled mustard greens in the recipe. Looks so good! Going to try to make this next week.
This is really close to what I had in Chiang Mai. I had been looking where to buy the fried noodles, but oh I can just make it at home.
This just made me so hungry!!! I love any noodle dishes or noodle soup!! Going to have to make this
Thank you so much for this recipe! Khoa Soi is one of my favorite dishes ever! It's great that I can cook one by myself now!
Followed the recipe almost religiously except I added a bit of lemongrass and coriander root to the curry paste, have to say the kitchen smells amazing as a result! Agree that you can really water down the broth to make it less cloyingly coconut -rich. Arroy maak!
Thank you so much for your video! It makes me miss Thailand so much.
Finally managed to make this! Tastes just like i remembered. thank you!
I made this today but with fish and fish stock instead of chicken and it was out of this world delicious.
Gonna make this tonight for friends.... so wanna go back to chiang mai... thanks for the recipe!!
Just had this at a market in Chiang Mai. Can't wait to try the recipe!
GretschGod That's not authentic Lao Khao Soy noodle.
@@peakarach7051 peakarach And this recipe is NOT a Lao Khao Soi noodle. It's a Chiang Mai Khao Soi. What is your point?
Recently made this dish following your recipe. Came out so well.
Absolutely fabulous Pai 😋
Colin 🇬🇧
Great video Pai. When I watch videos of Kao Soi being made in Chiang Mai, the meat is cooked separately in what looks like a spicy, oily broth. The noodles are put in a bowl, then some meat is added, then a ladle of a separate dark soup, then a ladle of warm coconut milk or cream, and lastly fried noodles, and cilantro. Every recipe that I find online, like yours, has the meat cooked in the coconut milk soup. So my question is, in the Chiang Mai videos, how are they cooking the meat, and what is in the soup?
Very interesting video and the dish looks delicious. But the highlight was at 8:34 when you get all gitty after tasting the broth. Always a delight.
I've had this before, but my malay friend made it. I remember it being spicy and he put lots of bean sprouts in it.
Hello. Moved to Cha Am Phetchaburi from Winnipeg. Should I use local palm sugar instead of the white sugar? If so how much. Or does the flavour profile require white sugar?
Hi Adam here - and good question! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
This is my favorite Thai dish, thank you for the recipe)
You are the most beautiful chef ❤
can't wait to try this one! Just need someone to watch my 3 kids...
I'm not being sucessful making crispy noodle. Can you tell me what I'm doing wrong. I buy thr dried noodle. I boiled them in a big pot. Drain it and cool down/ rinse under cold water. Once they are dry ( half an hour or so later ) I deep fry them.
What am I doing wrong? Love you videos - you are excellent at explaining every thing
I love watching the noodle pop out my fav thing
isha singh hi
Just finished making the broth and tastes just like rhe khao soi I had in Chang Mai on my trip last year! Great recipe, and the paste was easy to make! Looking forward to eating it with the noodles.
A pretty chef! A pretty recipe!
Thank you.
You look so happy in the video :)
My absolute favorite. Only equaled by Sum Tom
I struggled to find "black cardamom" (in Indonesia is "kapulaga hitam") in Indonesia, because none of the sellers selling black cardamom, then finally I showed a photo of the "black cardamom" , it turned out that in Indonesia it was better known as "Indian cardamom" (in Indonesia "kapulaga india")
Pai, your videos are awesome! Quick question: for either kao soi or other noodle soup dishes, what are your tips for reheating them or preparing meals throughout the week? I realize kao soi best fresh, but I enjoy this dish so much that I'd like to make it before my work week and then have it for lunch / dinner during the next few days.
I realize the fried noodles and other condiments should be added right before eating, but for the soup noodles and broth, is it better to just store each separate, or store the noodles to the broth and reheat together, or something else?
+Quentin Ruiz-Esparza The broth can be made in advance and you'll have it for a week! When you're ready to eat, bring broth to a boil again, cook the noodles and combine them. If you wanna pre-cook the noodles, too, boil them, shock in cold water and toss in oil and keep in the fridge, and you can microwave the noodles when ready to eat.
This looks fabulous! I may have missed, but what's in the broth you used for the noodle bath?
hi from Ko Phangan, Thailand, on corona virus lock down. making this tonight. Nong Pai, you really put the hot in hot thai kitchen
I miss Chaing Mai and this Kawsoy!!!!
Will any curry paste work. Not sure if I can find Kao Soi curry paste.
Cool I really like cooking
What would you replace chicken for when making vegetarian Kao Soi?
Hey awesome dish . Thanks always .. Ur dishes are always fantastic. Just in one querry. Did u cook the noodles first and then fried ? Thanks.
Shahana Sheik I did not cook the noodles before frying. :)
My mom never made this lol but it looks delish. I love noodle soups!
Just bought this dish from one Thai Resto here in Honolulu. Been curious about the taste as I have seen this dish from many Utube videos, by Mark Wien and others ☺️ but mine does not come with the crispy noodles 😭
Can you please make a video on must-try thai dishes when at a Thai restaurant? :)
My favorite!❤
Very good vid. Just a shout to Burmese cuisine which is arguably the heaviest influence here and by that token, as much Indian as Chinese...
Just had this in CM , think it was 60 bt...at Ming Kwan... So good,! Thx for the video Pai!
Good video
Very similar to Myanmar's Coconut Noodles called Ohn Noe ( coconut) kaukswe (noodles ).
Could you post tutorials on how to make green, yellow and massaman curry pastes. I made your red and panang and loved them both.
I will, just got so many requests! But those pastes will be done for sure :)
Crispy noodles is not optional 🥰🤤
Hi Pai. I love your videos and your country too. just a suggestion: could you give ingredients amount in grams?
where can I find Kao Soi Curry Paste at, and what does it look like?
u r a good cook am cooking curry noodle now n find more info here thx for upload👍
I'm sorry ... finally saw the kind
Have a great day !!!
How many tablespoon of curry paste for store bought ??
Love the facial expression at 8:35..
I love kao soi... it’s my absolutely favourite thai food. I prefer the pork version though. However, this chicken version looks delicious and authentic.
Will Indian chef brand yellow curry powder work as well?
I like my khao soi thick n creamy
Hi I don't see the written recipe on your website anymore? Just the paste
This is so nice and simple. Greetings from India. Khapkhun krab :).
Hello Pailin, how many Tbsp or grams of paste please?
this dish is almost like Burmese Coconut Chicken noodle soup or Oh-Nou Kao Sway.
Yes. That's where it's derived from.
Sure it does sir/ms, because that Oh-Nou Kao Sway of yours is the original dish introduced to us by some merchants/caravans/expats from Burma/Myanmar and we Northern Thai adapted to be Kao Soy. Even the name in Thai is from your dish. See how close "Kao Soy" with "Kao Sway"
Hi Pai, The Kao soi looks awesome. A quick question how different is it from the burmese khao soi ??
+Sanjoy Roy I've never tried the Burmese version...so I couldn't tell you!
Hi sanjoy, burmese kout swè soup is called coconut noodle soup. The soup is made to thicken with roasted chickpea flour ( gram flour ) and coconut cream in the end to flavour and to thicken. We balance the rich taste with lime, fish sauce, crispy noodle or crispy peas, crushed chillies and thinly sliced anion like Pai's . The main difference is chickpea flour and coconut milk/cream.
also in burma we have but its coconut noodle
Can you please tell me what kind of noodle you use for fry ?
Thanks a lot ! :)
Yum!!! Time to go get ingredients!!!!!
Is it normal for coconut milk to curd? It's happening with mine right now
Usman Latif thss AS t will happen if you boil it hard too long; the fat/solids and water will completely separate and the fat/solids will curdle. Better low to medium simmer.
Why not fish sauce instead of soi sauce? I enjoyed your presentation. We just did one on Khao Soi on my channel and it is nice to see an alternate take on this great dish!
It is a chin haw dish so I'd assume the soy sauce is a chinese influence.
- Khaaw Soi 's perfect combination of Muslim + Chinese food in Burma.
- Not only Khaaw Soi, that we add soy sauce for instead of fish sause.
- Khanom Jiin (rice noodle) Naam-ngiaw 's chilly paste, we also add soy beab paste.
- Both Khaaw Soi & Khanom Jiin Naam-ngiaw are Northern region food of Thailand.
radish stripped and salted instead of mustard greens is it ok?
Is Khao Soi curry paste the same as red curry paste? If not, is it close enough to use the Aroy-D brand red curry paste?
Georgina Wong It isn't the same as red curry paste, and if you were to use a pre-made paste, yellow curry is probably closer to Kao Soi. People have reported that 70% yellow and 30% red works well. Good luck!
Thank you ka🙏
my favorite is kao soi beef , its like a drug, realy addictive but i'm gonna try your recipe to. thanx and keep posting lots of video's , love 'm
What brand of coconut milk do you use? Brands I have tried so far seem to react badly in my stomach =(
samsta06 I use Aroy-D UHT carton 100% coconut milk, no preservatives. Hope it helps you!
Thank you heaps!
Hi Pai, do you know a Thai restaurant which has good Kao Soi in Vancouver? Which Thai restaurant do you recommend in Vancouver?
I don't know of one actually....I like Maenam
hi can I use naam plaa fish sauce instead of soy sauce
Beautiful looking.. Funny shaped chicken wings, where i come from their called chicken drum sticks
+mollyoneye No. "Drum stick" is part of the chicken leg. This is part of the chicken wing & called "drumlette".
+Damian Rhea lol I know... I'm a cook ... That's a good one
You saved my life!I hope I can find all those ingredients here in Germany. Is there a problem using not home made curry? Which type of curry would come closer to this in case I don't find all those ingredients?
Daniel Groh you can make your home made curry paste too
Can u make a video on how to make kanom jien or another word that lao people call it is kapoon. Please and thank you! Btw love all your videos :)
I do wonder how one's supposed to manage the chicken wings? It is a great dish for sure. I've only ever made this with store-bought red curry paste (shame on me), thigh meat in pieces and prefab stock.
Normally you would just have a spoon and chopsticks with this or not, both are hardly ideal to pick the meat out between the bones in those wings. But maybe I'm overlooking something here?
I just use a fork and a spoon (which i use for everything) to tear off meat from the wings!
hands?
can you please do a video on thai beef noodle soup!??? :)
Thankyou chef guide us
Delicious
I haven't seen her that excited after tasting what she cooked before LOL