March 18, 2021–with thanks to Sarah Mittelstadt
Khao Soi Ingredients (about 6 servings)
Curry Paste:
- 3 pods black cardamom—can find at Penzey’s
- ½ T. coriander seeds
- ½ t. cumin seed
- 10 grams dried Mexican Puya Chiles, seeded and deveined*
- 4 grams dried Thai Chile*
- 1 t. salt
- 7 grams lemongrass, thinly minced* (fresh, or find it chopped in the frozen aisle of Asian markets)
- 7 grams galangal, thinly minced*
- 14 grams ginger, thinly minced*
- 1 oz. peeled garlic clove
- 4 oz. shallots, thinly minced
- 1 T. shrimp paste*
Curry:
- 2 T. oil
- 1 T. turmeric powder
- ½ t. sweet curry powder (Indian)
- ¼ C Thai fish sauce*
- 2 T. soy sauce
- 3 oz. palm sugar*
- 6 chicken legs (or rotisserie chicken)
- 5 C unsweetened coconut milk* (Chaokoh brand is my favorite)
To serve:
- 1# wonton noodles* (These are fresh and can be found in the refrigerated section of Asian markets.)
- Thai pickled mustard greens* (These are bagged and shelf stable; YouTube also has many videos you can use to teach yourself how to make your own. You can make them with cabbage for a local alternative.)
- Thinly sliced shallots
- Lime wedge
- Cilantro
(This recipe is slightly altered from the Pok Pok Thai cookbook.)