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!
I have been living in Thailand for a while and I am glad to see that Pailin is sharing the actual real recipe for this. I have been watching a lot of videos on UA-cam and most of the videos posted are not the original recipe for Khao Soi. This channel is amazing and contributes to sharing thai unique culinary culture worldwide which makes me more than happy. Well done Pailin :-)
So glad to watch this and find out it doesn’t contain galangal, lemongrass, or kaffir lime leaves (all of which are a struggle to find here in South Africa), AND contains ingredients I can find commonly, even at my rural grocery store. Kao soi is amazing.
So I have decided to make this recipe with a mortar and pestle (instead of my Magic Bullet)..... WOW I have to say a big shout out to the people that use this (mortar and pestle) on a daily basis, or to the people that do this all day long. That is tough work. I had to take many breaks. :) But so well worth it.
Thank you so much for such a lovely delicious recipe! I've done Kao Soi Curry Noddles three times so far... Tomorrow on 21-Sep-21 going to make it again to treat my family members! Everyone loves it. 🤗
Hi Palin, I have made this recipe a few times and it's delicious. Your version, as you say, is not too thick which is so important if you ask me. One question, can you give a measured amount that the paste ends up making? That would help to know what "half" recipe should be when making the khai soi. Does this recipe make about 1/2 cup? 1 cup? I know it's all a little loose but that would help. Thanks!
Hi Susan, Adam here - and good question! Usually that info's in the written recipe, but I don't see it there either. (Might be because this is an older recipe.) So if you want to ask her directly 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 . If you do, tell her that "Adam checked it out and can't find it either". :) Cheers!
Hi Adam here - and I don't know about the fridge, but she almost always freezes her curry pastes after she makes a batch - lasts 6 months or more that way (flatten it out in a ziploc bag and that way you can break off the amount you need :)). 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!
Thanks for sharing, i've seen a few variations of this recipe. Is it acceptable to have lemongrass in the paste, as i've seen in some recipes, or is this a "faux pas"? Thanks again, can't wait to make this!
Thanks for this clearly explained recipe.....few questions. You stated this makes enough for two recipes.....How many servings for each one and how long will it last?...freeze? Thank you again.
sorry i don't know how I missed your question! I use dried spur chilies, which if it's sold at an Asian grocery it's usually just labeled as "big red dried chilies". If you can't find it, any other types would probably work although i haven't tried it first hand.
Love anything with thai curry! I've never heard of using it in a soup. I'm really looking forward to making this. First I'll have to hunt down some cardamom seeds, that's going to be a challenge!
Hi Adam here - and I think you're going to have to ask her that one directly 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 options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
I did find some @ Makro At the herbs and spices section, China-town could be a good option as well and perhaps cheaper. I spend 175 baht @ Makro for a small bag.
@@fusiondecor excellent thank you only it's not the black sticky version like in the video. I asked all over Chiang Rai and in local markets but no have krawan dum ;) so I've reverted to use type found in Indian spice shop
Black cardamom is not Cao Guo 草果 from Chinese grocery store, not exactly. Cao Guo is the plant with scientific name in Latin as Amomum tsao-ko, where as Badi Elachi is Amomum subulatum, same genus, closely related and may substitute one another, but still not the same. As a Chinese, I have never seen the real black cardamom in local Chinese grocery stores, or maybe it is barely used so I never paid attention. I’d love to get some authentic Badi Elaichi and compare to Cao Guo to see how different they are. Other than this minor flaw, thank you Pailin for sharing such a wonderful recipe!
Greetings Pai, I was grinding spices yesterday in my mortar and I decided it's just too small/shallow. Your mortar and pestle look to be top notch. My grandfather was a pharmacist and had a set or either brass or bronze mortars/pestles and my Mom says I'm welcome to them. I'm asking you for some m&p advice. Do you know if these materials are safe? Have you ever done a video on Thai utensils? I cook a lot of your recipes and take some with my 94 year old MIL. She complained the other day my cooking was making her fat, keep up the good work!! Thanks, Will
WillDougherty852 Brass and bronze are not safe for using with acidic ingredients, but other than that they should be fine. I've never actually seen one made of metal before!
Absolutely mouth-watering recipe, just in time for the upcoming Chinese New Year celebration! Interestingly enough there is a slight variation of the curry blend by the House of Spice down at the Kensington Market Toronto. They also include the cumin and mustard seeds as well as Garam Masala - a blend of black and green cardamom, cinnamon and cloves.
Thank you for your interesting post. Can you please share how to cook authentic thai tom yum soup? In all fairness to you, you are pretty. Thanks for your kindness in sharing Thai Cuisine. I love thai food especially Tom Yum Soup.
Hi Pailin, congratulations with your newly born son. I'd like to know your opinion about using finger root in your Kao Soi chilly paste recipe, some recipes on the web call for this ingredient.
Instead of chilli, I use those Spanish Peppers in my curry soup. Then I use red curry paste, as I have no access to most of the things. Anyway... I use other inspirations as well, and use pineapples in my soup, for that caribian ispiration, and I use bamboo shoots for that chinese inspiration. Then thicken it with the use of potato starch mixed with water. I mske sure that I have like 20 to 30 percent liquid in the finished result. Some 70 to 80 persent filling. Serve it with rice or ciabata bread, and not nudles.
I went to the Asian Market and I was given two types of black cardamom, a giant one, chaoko, and a small one called wc they called indian, which one should I use, I got both?
Why using dried chilli? Is it any particular flavor there than just fresh chilli and then maybe roast it? And also is there any tips and trick to making this dish in a big batch, like for a party or you know, sell it, haha. Thanks. Btw, loved your channel.
Hi! She wrote previously "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." Cheers! Adam
@@slaychild1 So true! (Are you actually in Thailand right now?) Let me send this on to her and see what she says as I don't know what they are actually called in Thai. (She's just gone off to Thailand, so it might take a bit to get back :)) Cheers for now! Adam
You are a great advertisement for the healthy qualities and freshness of Thai ingredients and Thai food in general. Your skin is as perfect and unblemished as porcelain. You are beautiful, engaging and talented.
I just cook it the same way as white rice but I add more water. How much more depends on the kind of brown rice though, some need only a little more, some need a lot more.
Hi Adam here - and I think you're going to have to ask her that one directly 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 options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
This paste is hard to find pre-made, although I'm sure it exists. But you can "cheat" by mixing yellow curry paste and red curry paste together and get a good, but different, product.
The skin can be annoying to some guests if the ginger is in chunks in the finished product, but pulverized like this I'm sure peeling it is just excessive.
This will be my Present to few cooking friends in this summer... self made and a recipes with links to go with... We have this Home Cookers- circle (6 to 15) to meet every year, this could be my little gift to fabulous my cooking friends...
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!
I have been living in Thailand for a while and I am glad to see that Pailin is sharing the actual real recipe for this. I have been watching a lot of videos on UA-cam and most of the videos posted are not the original recipe for Khao Soi. This channel is amazing and contributes to sharing thai unique culinary culture worldwide which makes me more than happy. Well done Pailin :-)
So glad to watch this and find out it doesn’t contain galangal, lemongrass, or kaffir lime leaves (all of which are a struggle to find here in South Africa), AND contains ingredients I can find commonly, even at my rural grocery store. Kao soi is amazing.
This dish actually contains galangal, lemongrass and kaffir lime fruit which very hard for me to find here where I live too.😂
Black cardomom gives an amazing flavor and aroma to Pilafs and Biryanis. Definitely available in Indian groceries/spices section.
So I have decided to make this recipe with a mortar and pestle (instead of my Magic Bullet)..... WOW I have to say a big shout out to the people that use this (mortar and pestle) on a daily basis, or to the people that do this all day long. That is tough work. I had to take many breaks. :) But so well worth it.
We use black cardamom in Vietnamese cuisine also, especially in the Pho ( beef rice noodles) ^^
Thank you so much for such a lovely delicious recipe! I've done Kao Soi Curry Noddles three times so far... Tomorrow on 21-Sep-21 going to make it again to treat my family members! Everyone loves it. 🤗
I did it. I found all the ingredients here in Berlin. It was awesome and honestly better than some spots in Chiang Mai! Thanks
Hi Palin, I have made this recipe a few times and it's delicious. Your version, as you say, is not too thick which is so important if you ask me. One question, can you give a measured amount that the paste ends up making? That would help to know what "half" recipe should be when making the khai soi. Does this recipe make about 1/2 cup? 1 cup? I know it's all a little loose but that would help. Thanks!
Hi Susan, Adam here - and good question! Usually that info's in the written recipe, but I don't see it there either. (Might be because this is an older recipe.) So if you want to ask her directly 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 . If you do, tell her that "Adam checked it out and can't find it either". :) Cheers!
Hi Pailin, how long can I keep this on the fridge? Thanks in advance!
Hi Adam here - and I don't know about the fridge, but she almost always freezes her curry pastes after she makes a batch - lasts 6 months or more that way (flatten it out in a ziploc bag and that way you can break off the amount you need :)). 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!
Thanks for sharing, i've seen a few variations of this recipe. Is it acceptable to have lemongrass in the paste, as i've seen in some recipes, or is this a "faux pas"? Thanks again, can't wait to make this!
Kao Soi would be a good recipe to include in your next book.
This is my favorite dish.
can't wait to see the next episode and thank you!!!
can’t wait to try!! thank you!
Thanks for this clearly explained recipe.....few questions. You stated this makes enough for two recipes.....How many servings for each one and how long will it last?...freeze? Thank you again.
Thanks so much for sharing this, I am a fan of khao soi
Thank you for the video. This is my all-time favourite.
Thank you for this! For the larger chili's do you have a specific variety that you recommend? New Mexico? California? Guajillo? All would work?
sorry i don't know how I missed your question! I use dried spur chilies, which if it's sold at an Asian grocery it's usually just labeled as "big red dried chilies". If you can't find it, any other types would probably work although i haven't tried it first hand.
I have used chipotles and chile negro and each worked wonderfully. Enjoy trying khao soi with different types of large chillies.
Love anything with thai curry! I've never heard of using it in a soup. I'm really looking forward to making this. First I'll have to hunt down some cardamom seeds, that's going to be a challenge!
Can you use a food processor or blender to get the same result as the mortar and pestle?
I have heard one can use a 50/50 mix of store bought Massaman and yellow curry pastes to substitute for making your own. Does this sound reasonable?
Hi Adam here - and I think you're going to have to ask her that one directly 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 options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
For some reasons the link to the recipe on your web site doesn't exist suddenly
really awesome - khop khun Khrub - am so making this today
but I dunno where I can find black cardamon even here in Bangkok
I did find some @ Makro At the herbs and spices section, China-town could be a good option as well and perhaps cheaper. I spend 175 baht @ Makro for a small bag.
@@fusiondecor excellent thank you only it's not the black sticky version like in the video. I asked all over Chiang Rai and in local markets but no have krawan dum ;) so I've reverted to use type found in Indian spice shop
@@hunkhk Thank you, I didn't know that. I might have learned something today :-)
เครื่องเทศที่คั่วกับเม็ดผักชีคือเฉากั่ว ตามชื่อนี่เข้าใจว่าเป็นเมล็ดของต้นเฉาก้วยนั่นแหละค่ะ (เฉาก๊วยเป็นวิธีออกเสียงที่เพี้ยนนะคะ)
The original Lao Khao soy paste is fermented bean paste, or Tua Nao.
I ask foe spiciness lvl 2 at my thau restaurant. No wonder its still spicy when i eat it; those red chiles! I still really enjoy it
to soften the chilies, do we need to soak them in hot water?
Finally Kao Sai....can not wait until next week :-)
OMG I LOVE KAO SOIIII
Black cardamom is not Cao Guo 草果 from Chinese grocery store, not exactly. Cao Guo is the plant with scientific name in Latin as Amomum tsao-ko, where as Badi Elachi is Amomum subulatum, same genus, closely related and may substitute one another, but still not the same. As a Chinese, I have never seen the real black cardamom in local Chinese grocery stores, or maybe it is barely used so I never paid attention. I’d love to get some authentic Badi Elaichi and compare to Cao Guo to see how different they are. Other than this minor flaw, thank you Pailin for sharing such a wonderful recipe!
If you place the turmeric stained plastic or cloth in the sun, you can get rid of the stain. It is a natural color.
Greetings Pai,
I was grinding spices yesterday in my mortar and I decided it's just too small/shallow. Your mortar and pestle look to be top notch. My grandfather was a pharmacist and had a set or either brass or bronze mortars/pestles and my Mom says I'm welcome to them. I'm asking you for some m&p advice. Do you know if these materials are safe? Have you ever done a video on Thai utensils? I cook a lot of your recipes and take some with my 94 year old MIL. She complained the other day my cooking was making her fat, keep up the good work!!
Thanks, Will
WillDougherty852 Brass and bronze are not safe for using with acidic ingredients, but other than that they should be fine. I've never actually seen one made of metal before!
Is there something else you can use instead of black cardamom? Or is it possible to just completely omit it?
I also have the grinder at home. And because it’s mostly use for making ground chilli, I wanted to try making an Oreo milkshake but it tasted spicy🤣
Love Thai food but the ready-made red Thai paste is so spicy. How can I adjust it ?
Absolutely mouth-watering recipe, just in time for the upcoming Chinese New Year celebration! Interestingly enough there is a slight variation of the curry blend by the House of Spice down at the Kensington Market Toronto. They also include the cumin and mustard seeds as well as Garam Masala - a blend of black and green cardamom, cinnamon and cloves.
Curry pastes are wonderful in that way--you can be creative and add your own style to create a signature blend (just like wine!).
Black cardamom used in khawsoi can be found in Chinese grocery, it's not the same aroma with Indian black cardamom.
Thank you for your interesting post. Can you please share how to cook authentic thai tom yum soup? In all fairness to you, you are pretty. Thanks for your kindness in sharing Thai Cuisine. I love thai food especially Tom Yum Soup.
Hi Pailin, congratulations with your newly born son. I'd like to know your opinion about using finger root in your Kao Soi chilly paste recipe, some recipes on the web call for this ingredient.
Instead of chilli, I use those Spanish Peppers in my curry soup. Then I use red curry paste, as I have no access to most of the things. Anyway... I use other inspirations as well, and use pineapples in my soup, for that caribian ispiration, and I use bamboo shoots for that chinese inspiration. Then thicken it with the use of potato starch mixed with water. I mske sure that I have like 20 to 30 percent liquid in the finished result. Some 70 to 80 persent filling. Serve it with rice or ciabata bread, and not nudles.
If you don't have or can't find shallots can you use white or purple onion instead?
LisaNovak95 You can probably use purple onion.
It will be slightly less flavorful, but any onion should work.
The Chinese name for black cardamom is CaoGuo (草果) pronounced as tsau gwor :)
I went to the Asian Market and I was given two types of black cardamom, a giant one, chaoko, and a small one called wc they called indian, which one should I use, I got both?
Chaoko. Chinese black cardamom.
Hi, just want to ask is it ok to swap the black cardamom with regular cardamom? I cant seem to find it at my local store. Tq. Love you videos btw.
I doubt that, since the flavours are completely different!
Why using dried chilli? Is it any particular flavor there than just fresh chilli and then maybe roast it? And also is there any tips and trick to making this dish in a big batch, like for a party or you know, sell it, haha. Thanks. Btw, loved your channel.
Dry chilies have quite a different flavour compared to fresh, actually, smokier. For making big batch, no special tip needed, just go ahead and do it!
I would really like to know an alternative to the black cardamom because I've searched everywhere and just can't find it.
you are the best!
Where did you get your mortar and pestle? I like the height and size
Hi I love you cooking and I would like to ask you if you can make caramel duck thanks
At last, I will have a go at Kao Soi, which so far I never tried…
What type of red chillies are you using?
Hi! She wrote previously "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." Cheers! Adam
@@AdamHotThaiKitchen I understand that, but there are many types of chilies in Thailand
@@slaychild1 So true! (Are you actually in Thailand right now?) Let me send this on to her and see what she says as I don't know what they are actually called in Thai. (She's just gone off to Thailand, so it might take a bit to get back :)) Cheers for now! Adam
@@slaychild1Hi! I asked Pai and she told me, "I used dried spur chilies. That’s the only large Thai ones I have used on the show." Cheers! Adam
Hi Pai, I've gone all over the place trying to find black cardamom without any success. I wonder if it's possible to skip it in the recipe? Thanks :)
Hao Dinh Yep.
Black cardamom is easily available in any Indian store...
Hao Dinh Try any Asian supermarket and ask for "tsaokuo". Good luck! 😊
How long can you keep the paste in the fridge?
bizee01 Yep.
Black and green cardamoms are widely used in Indian cuisine, so will be available in Indian stores.
Isn't there a difference in taste and aroma between Chinese cardamom and Indian cardamom?
is there a good Thai grocery store in Vancouver, BC?
i think i have black cardamom, it's labelled Thao qua, but it looks like double the size of the one you have, is it the same thing?
shartanne It is Vietnamese black cardamom. I have not tried comparing them with the Chinese and Indian ones, but best of luck to you! 😊
Doyou know how tomake the maesri thai sweet sauce for the noodles? If so can you show us how? Thanks
Can I use coriander powder instead of whole seeds?
Whole seeds usually taste better :)
Wats the difference between using the fresh red chillies versus using the dried red chillies to make any curry paste not just kao soo.
You get different flavours, since chilies develop a distinct flavour after they're dried (like how raisins taste different from fresh grapes).
You are a great advertisement for the healthy qualities and freshness of Thai ingredients and Thai food in general. Your skin is as perfect and unblemished as porcelain. You are beautiful, engaging and talented.
Do you have any method how to cook brown rice?
I just cook it the same way as white rice but I add more water. How much more depends on the kind of brown rice though, some need only a little more, some need a lot more.
What kind of dry chilis are you using?
MrRockfish01 Any kind will be fine.
Can black cardamom sub with regular (green) cardamom?? 🤔
Hi Adam here - and I think you're going to have to ask her that one directly 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 options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
How Are you chef
can you buy the curry paste or do you have to make it??
This paste is hard to find pre-made, although I'm sure it exists. But you can "cheat" by mixing yellow curry paste and red curry paste together and get a good, but different, product.
Nice! I feel validated lol, I discovered this same shortcut through experimentation and was going to mention before I read Pai's comment.
Anyone else reading this, another Thai cook on UA-cam shortcut by mixing yellow and masaman curry paste. I will be trying it out.
I have most Chinese Ingredients. This is probably the easiest curry paste i can make
Thank you.
I don't peel ginger anymore, it's not necesarry.
That's exactly the thought I was having as I was peeling them..."Do these REALLY need to be peeled?" Good to know that you don't :)
totally with you on that
The skin can be annoying to some guests if the ginger is in chunks in the finished product, but pulverized like this I'm sure peeling it is just excessive.
hiii ur osm love from India
My paste smells verrrry gingery... not sure if I remember it beinng a strong ginger curry in Thailand, could I have over done it?
Yah it shouldn't smell super gingery....it should end up being a balanced combination of all the herbs. Slices were too thick maybe?
yeah beginning to think it's a bit heavy on the ginger, wish me luck for attempt #2
I love her
This will be my Present to few cooking friends in this summer... self made and a recipes with links to go with... We have this Home Cookers- circle (6 to 15) to meet every year, this could be my little gift to fabulous my cooking friends...
i like ur videos but i still can't cook. i too lazy so i go to restaurant instead. haha
Can we use a food processor to blend the ingredients? What's the difference, speaking from the taste perspective?
Rohan Cardoz Yes.
are those kaffir lime leaf earrings?
Oh yes
พูดไทยได้ไม้ค่ะ
ฟันม่ายรู้ค่ะ
It's super hard to get these ingrediants.. so sad😂💔
receta de camarones tailandés
receta de camarones tailandés
Don’t peel your ginger and tumeric
So i was making this paste and i got some of the liquid into my hands then i touched my face then it got into my eyes =/ worst feeling ever.