March 18, 2021–with thanks to Sarah Mittelstadt

Khao Soi

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* 


  • 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.)


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