Comments on: Khao Soi: Thai Curry Noodle Soup

By: Peter

Peter — Tue, 29 Apr 2025 16:05:47 +0000

Having no dried chiles I subbed in 21 grams of Indian Kashmiri Chili Powder, which is made with only dried chiles. American chili powder has other spices in it and I would not recommend it for a recipe like this. The Kashmiri worked great!

By: เจย์ (Jay)

เจย์ (Jay) — Fri, 18 Apr 2025 14:30:53 +0000

Ok, well, I used the store bought Khao Soi powder and turned out great! Everyone looooved it!! Thanks so much Pai for sharing this recipe, it brought me back to Thailand!

♡-เจลา

By: เจย์ (Jay)

เจย์ (Jay) — Thu, 17 Apr 2025 12:47:49 +0000

สวัสดีค่ะ คุณไพลิน, So, I have a package I found in Thailand, which I am pretty sure is khao soi paste. It's all written in Thai so I don't understand some of it, but it says "ข้าวซอย" on there, so will this work for the curry paste? It is quite a bit finer than yours looks, like a fine powder. Kop khun kha! -เจลา

By: Beverly Pressey

Beverly Pressey — Sun, 13 Apr 2025 01:40:15 +0000

I made a vegetarian version of this and it was great. I used tofu and added a grated dry mushroom as that was recommended for the vegan green curry for an umami flavor. After eating this wonderful soup I saw the tip to use mushrooms for a veggie version. Thanks for the cooking lessons.

By: Amber

Amber — Mon, 07 Apr 2025 16:23:03 +0000

This is my husband's favorite Thai dish, which he was able to order at a restaurant when we lived in California. Now we live in Texas and even though we have a million Thai places in our city, none of them seem to make northern Thai dishes like this. We made this recipe over the weekend and it was DELICIOUS. He followed your recipe exactly while I made my own version with veggie broth, broccoli, bell peppers and shrimp and it was divine (we made double the paste)! We are adding this to our rotation. We are thinking we could make a large batch of the paste and freeze it to have on hand because that's the most labor intensive part of the recipe. We found fresh noodles and turmeric at our local Asian market, and the owner was so friendly to help me find the black soy sauce too. THIS WAS DELICIOUS! We doubled the recipe, and it made 3-4 servings for each of us.

By: Vaishnavi

Vaishnavi — Sat, 05 Apr 2025 17:56:33 +0000

Made it today for dinner, turned out amazing! Thank you!

By: Jill

Jill — Sun, 30 Mar 2025 20:00:36 +0000

Can I substitute Khao soi paste with red curry paste? If so, how many tablespoons should I put? Thank you in advance!

By: P'Nuat

P'Nuat — Sun, 16 Feb 2025 08:02:33 +0000

Food is love, put some love it.
Off course you can use a food processor, but the love is gone.

By: P'Nuat

P'Nuat — Sun, 16 Feb 2025 07:55:57 +0000

Very nice .
19 years in Thailand now.
Most of my time on Koh Samui, but now work in Pattaya.
Only one restaurant that serves authentic Khao Soi in Pattaya
I also have a house in Chiang Dao, up in the mountains.
Best Khao Soi is served by an old Yunnan lady in Aronothai, Yunnan Chinese village on the border to Shan state., homemade noodles, also her gyoza is the best ever.

Do you have a nice gyoza recipe... I use my airfryer for gyoza. Makes them crispy.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 03 Feb 2025 19:02:58 +0000

In reply to Sarah. If you're not adding meat you don't need to cook it for 45 minutes. Just add the tofu in the beginning and simmer it for at least 15 minutes to allow the tofu to absorb the flavour. You may need to reduce the amount of liquid slightly since you won't have as much evaporation.

By: Sarah

Sarah — Wed, 29 Jan 2025 23:15:18 +0000

I'm vegetarian. If I make this with tofu, would you recommend cooking the soup without the tofu for 45 minutes and then adding in the tofu or putting the tofu in at the beginning?

By: Mylo

Mylo — Sun, 05 Jan 2025 16:45:12 +0000

I fell in love with this dish when I visited Chiang Mai almost two years ago. I stayed for 5 days and must have had it 4 times each morning/noon. I tried this recipe about a week after coming back, and have not gone to see any other recipes until today. I looked at other ones, which sometimes include lemongrass, garlic, galangal, keffir lime leaves and various other Thai ingredients, but none of them include black cardamom. There may be variations, but this is as close to what I had in Chiang Mai as you'll ever find. The other ingredients, I am sure, may add a nice little touch but this is the only real deal that I know. Cardamom is a tough spice to use, it can be very overpowering, but in this recipe I would say is necessary to complete the dish. I am too lazy to peel it, roast it and grind it, so I just put a whole big pod in the broth instead and it worked wonders ! So anyway, thanks so much for this AUTHENTIC recipe that manages to take me back there the second I slurp in those brothy noodles.

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 02 Jan 2025 21:35:24 +0000

In reply to Eric. Yes, you can.

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 02 Jan 2025 21:35:06 +0000

In reply to Pat. This recipe does not contain shrimp paste.

By: Pat

Pat — Wed, 01 Jan 2025 20:04:19 +0000

Hi! I see some comments mention shrimp paste (as well as other recipe variations I see online). Just making sure, is this recipe supposed to not include any shrimp paste? Thanks!

By: Eric

Eric — Thu, 26 Dec 2024 23:55:14 +0000

If I were do beef instead of the chicken, could I use beef broth in place of the water?

By: thanh neville

thanh neville — Sat, 07 Dec 2024 00:12:45 +0000

I love this recipe but pounding it makes it quite a bit of work. I want to make a large batch of the curry paste. Can i just throw everything into a food processor?

By: Rita

Rita — Tue, 03 Dec 2024 15:00:21 +0000

What a great recipe. I was initially worried when I tasted the sauce (around the 25 minute mark) because all I could taste was the coriander and black cardamom and it was strong. But I cooked it for 55 minutes and it was amazing. I did add 3/4 of another can of coconut milk at the beginning because I love extra sauce and it tasted great. I recommend making the curry paste from scratch because nothing compares to it. Planning on making and freezing the curry paste for an easy weeknight dish.