As a Thai, I love how most of our famous foods are everyday food. Their process is simple and easy to make, no strict recipe you can eyeballing, and long as you can get your hand on the right ingredients it’s hard to fail a dish.
I lived in Northern Thailand, Chiang Mai and Pai for 12 years and no joke, it's the best tasting soup on earth. I probably ate it 2-3 times a week over that whole 12 years and had every version at some of the most iconic places that make it. I've learned to make it from my (Thai) wife's family. Generally, the chicken is wing drummettes or drumsticks because rather than using chicken stock, they do it more as a one-pot method, where the bone-in chicken is part of the broth flavoring process, it's also often made with beef. Another interesting note regarding the Indian vs Thai flavors is, the paste with the cardamom is actually more authentic. Khao Soi originally started in Yunnan and was heavily influenced by Persian Muslims who brought spices from India in the 17th-century spice trade. Black cardamom is basically the main thing that makes Khao Soi curry paste different than all the other curry pastes. I'm definitely gonna give this version a go though because it is a hell of a process, and I would love if I could get even 80% there with a quick 30-minute version.
That's interesting. I've been living in Yunnan for 7 years, and we don't have any local curry (perhaps anymore). Even having traveled to the southern border many times, you can't even find any vietnamese or thai restaurants that haven't been started as just interest shops for international cuisine. However, there are many similarities with other dishes.
As a European, I just want to say I really appreciate that you actually show the amount of grams I need in recipes. You don't want to know how many times I have to google how much an ounce or pound is. Thank you for that!
I totally support standardizing stuff. That said, it's fun to talk about the US system because it's interesting. The weird conversions exist because when the system was invented it wasn't one system, and the different parts were never intended to be used together. People used a different scale to measure construction lumber than to tax land area. So most of the whackier conversions sound impractical to use because no one ever actually used them. The rest of it is usually just doubling (with some not having their own name) Tablespoon Ounce (1/4 cup) (1/2 cup) Cup Pint Quart (2 quarts) Gallon Peck and Bushel have volumes measured in gallons, but they were designed for drygoods like apples and grains, not liquids, so they weren't really supposed to have a clean conversion, because when would you be buying a gallon of apples, and who could lift a bushel of ale. At some point a pint of liquid was considered equal to a pound, which was nice! But they had different needs, so this meant that the wine pint was larger than the water pint, since booze is lighter. The mile was originally 1000 paces (distance between two places your left foot lands), very like a meter/kilometer. Each was divided into 5 feet. But lots of different cultures used the "foot" as a system of measurement, and the UK had a slightly different definition of that unit than Rome had. Preserving the length of the Roman mile was much easier than keeping a nice round conversion, so they redefined the existing length of the Roman mile from 5000 Roman feet to 5280 of their unit. It would be cool if everyone was using the same units, though I'll miss the powers of two in the imperial system. Also, 12 shows up sometimes in the US system (notably 12 inches in a foot) because before Arabic numerals showed up with their zero, base 12 was also very common in Europe and elsewhere.
My family tree has Thai in it thanks to my uncle marrying my aunt strait from Thailand during the war... She was great cook, and loved feeding people her home-style thai cooking. I couldn't pronounce any of the names, nor could I tolerate the heat in some of them lol. She recently passed away from Covid in 2020. I made last week this and took it to my cousins house for her memorial anniversary. I thought I could have done better, because I improvised on a few things (I used ramen noodles, and I didnt have any pickled mustard greens) but my uncle teared up when he ate it. I thought I had made him sad.. but he looked at me and smiled and said "Did your aunt share her recipe with you before she passed?? Because this is delicious and tastes like she made it herself." I smiled, quietly went to the bathroom, and cried. Food can help people heal. Your recipe is proof. Thanks Brian❤
I've watched cooking channels for years but ever since I came across your channel and Ethan Chlebowski I've leveled up to the point where we don't even order food often anymore. It really is crazy how we live in a world where someone I know through a para-social relationship on RU-vid taught me a skill like this that makes such a big difference in our lives. Cheers to this man. You guys really change life for people keep on doing what you do.
I made it. On a week night. It was great. The one mod I made was not adding the additional coconut oil because you can just use the coconut cream that congeals at the top of the can and fry the curry paste in that until the oil separates. Standard Thai curry cooking technique.
Just popping in here to say that I tried this tip with the congealed coconut cream instead of using oil after reading your comment, and it worked fantastically. Thanks homie
Because I live in Chiangmai, Thailand, so I ate this food the first time since I was about 4-5 years old. From that moment on it has become my most favourite food, which I eat 2-3 times a week😂. I like your receipt which is easy to follow with great taste. In Thailand, there are many variations on the pastes. Some add kafir lime peel (common), palm sugar (may add later in the soup to enhance sweet flavour), black cardamom (common), coriander root, coriander seed, fingerroot, shrimp paste .. etc. Usually we boil and reduce the coconut milk by heat causing the coconut oil separate from the coconut milk. But some processed coconut milk was emulsified so it can’t be separated by heat, so adding coconut oil to stir fry the paste is another method. We usually add fried chili-in-oil into Khaosoi before eating to add more hot flavour. Note: fried chili-in-oil in Thailand is a bit like Chinese version with much less oil and much more chili.
I've never had Khao Soi before and it did not disappoint. Such deep, rich flavor and we couldn't stop eating it. My local Asian market did not have the mustard greens so I used pickled banana peppers. They also were out of Chinese egg noodles and I didn't want to substitute. So, I came home and made them and it was definitely worth the effort, although the 30 minute meal turned into a 2 hour meal. It's a fabulous recipe that I will definitely be making often. Soooooo good!!!! It is the best tasting soup on earth! Thank you!!!!!
Excellent video - I will definitely be trying this! A few things to add: 1 - Yellow curry is indeed closer to an Indian curry but it is still widely available in Thailand. So even though it may not seem typically Thai, it is very much part of the culinary landscape! 2 - For anyone buying pre-made paste - if it's your first time using it, go easy on salt and heat until the end. Different pastes have different levels of both, so err on the side of caution until the cooking is done and then adjust at the end. I know Brian adjusted at the end, but for my paste, I wouldn't add much salt or fish sauce at the point where he did. 3 - If you can't get coconut oil, use coconut milk instead and heat it till the water has evaporated. Coconut oil is what you'll be left with 4 - Don't like fresh coriander (or cooking for someone that doesn't)? Cut the stalks and roots off a bunch of coriander, grind or blend and use that to flavour. TOTALLY different taste to the leaves, very nice and often missing from pre-made pastes.
When I was in Chiang Mai for a few weeks I ate this soup almost daily! I agree that this is the best soup on earth and I think about every now and then!
Made this last night with the wife. Absolutely amazing! I’m always a bit leery when anyone says something is the ‘best’. Ummm, this is absolutely one of the best soups I’ve ever tasted. It’s top tier. It reminds me of the same achingly good feeling I get when I eat really good ramen. This recipe will be saved, and used again. Especially if I’m wanting to blow someone’s mind. Thanks so much!
Made this tonight exactly as directed. The only weird thing was my local Asian market sold the sour mustard greens as two separate packages--one with the green bits and another with the yellow parts. I bought both for maximum authenticity. A superb soup! Another winner from Brian. Though now I have about a pound of leftover pickled mustard greens.
As a Thai, I really appreciate to know that many of you guys love this cuisine, and feel very very thankfully to Brian that you have shared how fantastic of Khao soi is by making this video. 🥰
Just last week, no lie, my son picked up Panera takeout for us and I got the Thai Chicken Soup because it’s something I’ve never had before. If course I didn’t expect it to be super authentic but hoped for Thai’ish. It was delish! We decided I had to find a recipe to try. Hadn’t found one yet that looked good. Then here you go reading our minds AGAIN. This is at least the 10-12th time this has happened in the last 5 or 6 mths! Don’t ever stop. 😁🥰 Hello to the missus! 🖐🏻
Nice vid Bri! Love thai food, it's my favourite cuisine. Such bold flavours but it's always balanced, and as a pescatarian, there's lots of options for me. One thing I'd change is adding a bit of coconut milk to your pot before your curry paste instead of oil, let it separate and then add the curry paste, let it cook a bit and then add the rest of the coconut milk. But I guess starting with coconut oil kinda simulates the separation process without having to do it
The true thai way, for sure! Take the fatty solidified part of your coconut milk, heat it up until it just starts to split and fry those curry spices to perfection. I make Khao Soi Gai all the time. One of the best soups out of Thailand! My other favorite is Ba Mhee Pitsanulok.
I just made this today and I. AM. SHOOK. It was delicious, even with a dried rice noodle substitution (I was feeling lazy)!! I live pretty close to Chinatown, so next time I make it, I'll try to find those fresh egg noodles.
I've been using mortar and pestle for the base and it can be quite laborious. But your trick with the microplane is brilliant! On the other hand, if you're going to the Asian market for the lemongrass or fresh egg noodles, you might as well get the Kafir lime leaves. They often have those there and would be more authentic than regular lime zest with a nuance in flavor. But overall, thank you for sharing your recipe and methods and now I won't feel overwhelmed when I make this at home!
Spot on recipe, very very close to the way I make mine (I do the red curry paste with turmeric/curry powder way you mentioned). If you can order palm sugar it really helps the flavor taste Thai as well. Had the fortune to stay in Thailand for a year and after visiting Chaing Mai (northern Thailand) where this dish is a mainstay I knew I had to find a way to make it for myself. Definitely one of my favorite soups as well!
Made this one tonight and it was amazing. Kids loved it! I used all ginger since I couldn't find lemongrass, still had some really tangy flavor. Loved this recipe, pretty easy too!
I love the shout out to Jay’s! Back in the 90s it was the only place in St Louis you could get Sriracha that wasn’t a restaurant. I live in Chicagoland now so it was nice to see a little South City represented.
I love Jay's! Though now I go to Asian Market out in Manchester more often since I love that produce section. Jays is still in regular rotation though!
I just found a new Asian market near me and actually saw Thai Basil for the first time ever in a store. I bought it, got home, and see that you just posted a Thai soup recipe! What timing!! Of course, this soup does not actually use Thai Basil, but I can fall back on your Thai Basil Chicken recipe. Can't have too much Thai.
Just made this. You are a treasure for simplifying this recipe for a non-cook like me. Couldn't find Sambal so sriracha served well as a substitute. I would go to my Thai restaurant nearby religiously and spend $15 on this entree alone, and as someone who has spent time in Chiang Mai, I find it tastes pretty authentic as well.
Probably one of my favorite noodle soups. I usually start with half a can of coconut milk and cook the paste until it evaporates and the oil breaks from the paste. Takes a bit more time but worth it in the end product. My cheater route also involves the Mae Ploy Red Curry Paste you mentioned, crushed up macadamia nuts, and curry powder. Can confirm, it kicks.
people in the us been sleepin on khao soi. if you see it on the menu of a thai restaurant you know theyve got some deep cuts. also ive never had it taste the same.way twice. every restaurant has their own recipe and techniques. its an amazing dish everyone should try!
Khao soi is no joke bro. It’s my go to at Thai restaurants that have it, and I ate it for the first time when I read the description on a menu one day and decided to switch it up and try something new. Best decision ever. The broth is so flavorful and filling and warm, and I feel so comforted eating
I agree - best soup ever. I used to live in Chiang Mai and had khao soi almost every day for breakfast. (The place by the Three Kings Monument - best khao soi in the city!). Not sure about 30 mins khao soi, but I'll give it a go.
I'm a Thai person, but I'm not staying in the Northern. I live in Bangkok. but I can confirm for this menu is a perfect dish you had to try once if you choose to travel to Thailand. And after watching your cooking, it is one of the best recipes for instruction. Thank you so much for sharing. I'm starting to check out your channel.
Today was a muggy, rainy sunday and I decided to give this a try tonight. My shirt and my tablecloth are stained orangey yellow from hastily slurped noodles whipping broth around and I couldn't be happier
ดูแล้วหิวเลย มันอร่อยจริงๆ ผมกินมาตั้งแต่เด็ก Khao soi Chiang Mai is good ! i give you one word. the word is 'Lum' (ลำ) it's language of northern thailand. it's mean Good , Testy. 'Khao soi neeh Lum' = this Khao soi is good or 'Khao soi neeh Lum K̄hnād ' = this Khao soi is very good.
I tell all my dumb little homies how great this channel is. The lack of pretension and showing us numerous ways to prepare this dish along with what acceptable substitutions we could use is some of the stuff I really love about cooking. Not flexing because every ingredient was made from scratch, which while great is not something realistically anyone could ever do all the time.
a roommate just cooked this and i have to say: Thank you for showing this amazing soup. its without a doubt one of the tastiest foods i have ever eaten.
Just made this tonight and wow, you're not wrong--this is one of the best soups I've ever had. I also found your channel while watching your chili video and remembered you from union loafers you were the guy always yelling "hands please!" haha. Your recipes are fire man. Love the channel, hope you keep it up!!
I love khan soi. My favorite Isan dish up there with larb. I’m so happy to find this comprehensive recipe. I’m definitely going to try may hand at my own version. Thanks for the content!
Today was my first time EVER trying this soup, I was at a market and saw someone eating it. It caught my eye and I think I wanted to cry of how good it actually tastes! I’m now I bed googling the recipes 😅
Oooooh, "best tasting soup on Earth", as a Russian (we eat a lot of soups), and a general lover of soups, I take you up on your challenge -and given that Tom Kha and Tom Yum rate in my top 5, I am happy for another Thai soup I haven't yet explored! Thanks for the nicely off-the-beaten-path recipe collection btw. It's not too far off into the tall grass, and brings new ideas. Keep at it! :D
I legitimately drooling right now and I bet your kitchen smelled amazing when you made this. Thanks for recommending the Joyce Chen scissors. They're great. So is the offset bread knife.
As a Thai I love this noodle curry is hard to find in Bangkok only in Chiang Mai..taste delicious now I really miss Thailand and food so I have to learn from you Brian thank you for share to us
@@BrianLagerstrom outside of Boston. Love your channel Brian! I heard of you from Adam raguseas beef stew video and I've binged every vid of yours . Keep it up bruh!
That sounds really good, and I'm going to have to try making it for sure. For the first video I've ever seen by you, this is a very promising introduction!
Roasting at very high temperatures makes a nice charred edge and lends a super sweetness you can’t achieve any other way..think..the best fajita peppers and onions you’ve ever had..
Watching these videos is lways so interesting. It shows cooking from a perspective I simply haven't lived, which is to say someone with money and energy but no time. My dinner is, 9 times out of ten, cheap and low effort even if it takes an hour.
Wow. This really worked. I'm not surprised the recipe worked, I'm surprised I got it close to right. Tried it without the 'top' garnishes (lime/clitantro/onion) because, while I like them all, I wanted to see what the soup tasted like, first.
Probably going to make this on Sunday! That's family dinner night at my house and my turn to cook (roommate situation). I have some beautiful frozen vegetable broth that I made from scraps (mostly onion broccoli and swiss chard, though it had a bunch of mushrooms in it to so its surprisingly savory. highly recommend adding mushrooms to your vegetable stock if it feels weak). though I will still use the better than bouillon to make up for it. I will promptly return with the results when they come about.
I was in Chiang Mai a few years ago and fell in love with this. I’ve never had it like they make it there anywhere else. The key I believe is the crispy pork. It’s never crispy anywhere else.
@@RoddieH I don't know... Have you tried all? I mean a lot of people didn't know this soup... This sort of thing is done a lot on youtube. The best this, the most brilliant that. There are countless soup recipes... I have a soup bile, I tried this soup (it's in there too, sort of). I know a few from my bible that are much better in taste - but that is kind of personal. Saying something is the best when you only know about 5% of the total is kind of arrogant and diminishes the word 'best'.
@@corbeau-_- You probably don't know this, but I am the authority on soups on this planet so I definitely have the right to make definitive statements about soup.
He’s not lying this is the best ‘soup’ in the world (if the recipe he shares is spot on). The thing with most Thai food is that you get the HOT, but the flavours are there in full force too! Saving this to try! Oh, just thought of a restaurant between Chiang Mai, and Chiang Rai, on the right hand side going north. It sits next to the river beautiful jungle setting. Great food, but they have a big selection of freshly made pies from lemon meringue, to chocolate, banana, … the list is long. They are just like my Mom used to try to make (ha, she was a great cook). Can’t remember the name…sorry! Ask around.
@@erinmesiyahdol493 Yes yes yes! Thanks. I hate when a name is on file in my brain, but I’ve lost the key. Stopped there every time I drove to Chiang Rai. Thx.
I tried Kao Soi after a friend that lived in Thailand told me about it. I actually just had some for lunch today even. I'm looking forward to trying your recipe. I was telling him about trying to find Laksa, and he thought this sounded similar.
Thai dishes are so delicious that neighbor countries have their own version of Thai dishes. Dont worry about the right amount. If you use the right ingredients, it is hard to fail the dish.
This video made me want to try this dish. I also have been wanting to try a local Thai restaurant. They have Khao Soi and it is delicious. In fact, I can't order anything else when we go there now. I haven't gotten around to making this dish, but judging by this video, yours is almost identical to the one I get from the restaurant.
Curry Paste - Look over the wide selection Maesri Pastes. I've been using these for years and really satisfied with the results. The company also has a noodle paste or two. IT has come to m attention that some local Asian restaurants use these products.
Made this tonight it was well received; I subbed out the onion and garlic for green scallion and garlic infused oil to make it FODMAP friendly! Thanks for the great recipe!
This soup reminds me alot of the Thai Tom Ka Gai (I hope I spelled that correctly) where I had to familiarize myself w/lemongrass, kaffir lime leaves, specific mushrooms, certain Thai spices and cooking w/coconut milk. Traversing an Asian market for the first time can be intimidating! For the weights & measures gladiators on here, there are a lot of conversion graphs on the internet.... just saying. Enjoyed the video, Bri !!!!!
