Khao Soi | ข้าวซอย

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Embark on a culinary expedition to the heart of Northern Thailand with my rendition of Khao Soi, a dish deeply rooted in the history and flavors of Chiang Mai. Khao Soi's story is one of cultural confluence, where ancient spice routes and the culinary traditions of neighboring Burma and local Thai communities intertwine.

This noodle soup, a beacon of Northern Thai cuisine, encapsulates the essence of its diverse influences, harmonizing them into a dish celebrated for its depth of flavor and comforting warmth.

In crafting my version of this beloved dish, I pay homage to the traditional methods that have been its cornerstone for generations. The heart of the recipe lies in the painstakingly hand-pounded spice paste, a labor of love that sets the foundation for its distinctive taste.

Eschewing the food processor for a mortar and pestle, I embrace the old ways, believing that the act of pounding the spices not only melds the flavors more intimately but also connects us to the dish's rich heritage. This method, though more time-consuming, imbues the dish with a soul and authenticity that modern shortcuts simply cannot replicate.

I invite you to join me in this culinary celebration, to savor a bowl of Khao Soi that respects its roots while inviting personal discovery. It's more than just a recipe; it's a journey through the lanes of Northern Thailand, a nod to the traditional kitchens where this dish first simmered.

By choosing to prepare the spices with a mortar and pestle, we honor the past and carry forward the essence of Khao Soi into our modern kitchens. Let this dish be a bridge between worlds, a delicious testament to the enduring power of tradition in bringing people together, one bowl at a time. I am using this gorgeous handmade dinnerware from KRA Sanctuary.

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Ingredients:

(Serve 2)

• Chicken Wings:

• Chicken Flats / Drumlets, 500g

• Sea Salt, Pinch

• White Pepper, Pinch

• Mushroom Powder, Pinch

• Milk Powder, 1 TBSP

• Gravy:

• Dried Chilies, 10g

• Black Cardamoms, 2

• Coriander Seeds, 1 TBSP

• Ginger, 2"

• Red Onion Coarsely Wedged, 1

• Sea Salt, Pinch

• Turmeric, 1/2 TSP

• Gula Melaka, 1 TBSP

• Coconut Oil, 2 TBSP

• Coconut Milk, 125g + 125g

• Soy Sauce, 2 TBSP

• Dried Vermicelli / Noodles, 75g + 75g

• Garnishes:

• Red Onion Finely Sliced, 1

• Granulated Sugar, Pinch

• Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

• Dried Vermicelli / Noodles, 50g + 50g

• Chili Flakes, 2 TBSP

• Fresh Lime Zest, 1 Lime

• Fresh Lime Juice, 1 Lime

• Scallions Coarsely Sliced, A Handful

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Equipment:

• Oven

• Heavy Pot

• Sauce Pot

• Spice Grinder

• Mortar & Pestle

• Cast Iron Skillet / Pan

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Directions:

1. Prepare the wings.

2. Preheat oven to 200°C (400°F).

3. Place wings in a baking dish. Season with salt, white pepper, mushroom powder, and milk powder.

4. Toss until well coated.

5. Roast for 40 minutes, flipping halfway, until golden brown.

6. Make the stock.

7. Soak dried chilies in hot water. Set aside.

8. Toast black cardamoms and coriander in a skillet until fragrant. Grind into powder.

9. In the same skillet, toast ginger and onion until lightly charred.

10. Drain the soaked chilies (reserving the liquid) and transfer to a mortar with the toasted ginger and onion.

11. Pound into a coarse paste with salt, turmeric, spice blend, and gula melaka. Set aside.

12. Deglaze the baking dish with hot water and pour into a pot with 750ml water and any vegetable scraps.

13. Simmer for 8–10 mins, then steep covered for 5 mins. Strain and discard solids. Set stock aside.

14. Cook the gravy.

15. In a heavy pot over medium heat, heat some coconut oil.

16. Add in the spice paste and rinse the mortar with a splash of stock, pouring it in.

17. Stir in 125g coconut milk and cook until it forms a thick paste.

18. Add the roasted wings and their juices. Stir to coat.

19. Deglaze with a bit of stock, then add the remaining 125g coconut milk and more stock to cover.

20. Simmer for 20–30 mins until the wings are tender. Stir occasionally.

21. Season with salt, mushroom powder, gula melaka, and soy sauce.

22. Prepare the vermicelli.

23. Place vermicelli in individual serving bowls.

24. Pour the hot gravy with wings over the noodles to soak.

25. Make the garnishes.

26. Soak sliced onion in hot water with sugar. Set aside.

27. In a skillet, heat 2" of oil over medium-high heat. Fry 50g of vermicelli until puffed and crispy. Drain on paper towels.

28. Pour 3 TBSP of the hot oil over chili flakes. Stir to form a chili paste.

29. Assemble and serve.

30. Once vermicelli is al dente, top each bowl with soaked onion, crispy vermicelli, and chili paste.

31. Garnish with lime zest, lime juice, and scallions.

32. Serve immediately.

Umami bomb...

Succulent...

Perfect harmony of tangy, spicy and savory...

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Recipe Video: