30 MINUTE KHAO SOI (The Best Tasting Soup on Earth) | WEEKNIGHTING
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- Опубликовано: 11 июн 2024
- Khao soi is my favorite soup on planet earth. Period. Here's how to make it on a weeknight. Get a year's supply of Vitamin D + 5 individual travel packs FREE with your first purchase. Click: www.athleticgreens.com/brianla...
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RECIPE
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CURRY PASTE
▪30g or 2 Tbsp ginger, grated
▪15g or 1Tbsp Lemongrass, grated
▪25g or 6-7 cloves garlic, grated or minced
▪Zest of 1 lime
▪50g or ¼ of a red onion, minced
▪5g or 1tsp salt
▪12g or 4tsp turmeric
▪10g or 4tsp curry powder
▪3g or 1 ½ tsp coriander
▪5g or 2 1/4tsp paprika
▪(optional) 1-2 fresno chile, minced
Stir ingredients to combine into a paste.
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SOUP
▪1 1/2lbs/700g boneless skinless chicken thighs
▪Salt
▪40g or 3Tbsp Coconut oil
▪2 14oz/414mL cans coconut milk
▪1kg/4c chicken stock (Full tutorial in this video: • Chicken Pot Pie Recipe... )
▪High smoke point frying oil (canola, vegetable, coconut)
▪Chinese fresh egg noodles (sub regular fresh egg noodles, ramen noodles, or rice noodles)
▪30g or 1 1/2Tbsp fish sauce
▪25g or 1/8c brown sugar
▪20-25g or 4-5tsp Sambal chili sauce
Salt chicken on both sides. And set aside for a few minutes while you make the curry paste.
Preheat large dutch oven or pot over med high then add coconut oil. When melted, add curry paste (recipe below) and pinch of salt. Stir and cook for 60-90 sec until aromatic and beginning to glaze pot. Stir in coconut milk and chicken stock to combine and bring to a simmer. Once simmering, carefully lay in chicken thighs. Once simmering again, reduce heat to low to cook for 15-20min or until thighs are fully cooked and tender. Once tender and breaking apart easily, remove chicken from broth.
Add fish sauce, brown sugar, and sambal to soup and stir to combine.
Cut chicken into bite sized pieces and return them to the broth. Taste for seasoning and adjust if needed with fish sauce and/or chili sauce.
For the noodles in the soup, bring water to a boil, salt liberally, and boil until al dente. If using fresh noodles, this should take 2-3 minutes depending on the noodle.
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GARNISH
▪Red onion - raw, thinly sliced, and rinsed under cold water
▪Cilantro
▪Lime wedge
▪Crunchy fried noodles (see below)
▪Pickled mustard greens (If you can’t find, look for a mellow sauerkraut or sour deli pickle. Essentially you want something tangy and crunchy)
For the fried noodle topping, add about 1”/2.5cm of oil to a medium sauce pot and heat over medium high. Once oil reaches 350F/175C, drop in a small bundle of the fresh egg noodles to fry for about 15-20 seconds per side or until puffed up and taking on some color. Once done, transfer to towel to drain excess oil. If subbing in packaged ramen, no need to fry. These can be crunched on top of the soup straight from the package.
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#khaosoi #thaichickensoup #weeknighting
CHAPTERS:
0:00 Intro
0:25 Prepping the chicken
0:49 Making curry paste
3:23 Making the broth
5:18 Heating the fry oil
5:28 Ad (the first thing I drink each morning)
6:35 Frying the noods + noodle substitutes
7:44 Finishing the broth
9:45 Plate up & garnishing
11:16 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
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.
Ahhhhhhhhhhhhhhhhhhhh ✨🔥
how about Jamie oliver's Green cury
@@ZeroBlazar NO.
@@ZeroBlazar lolllll
@@ZeroBlazar I wonder if he used mango chutney or chili jam
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!
Damn Americans and their damn imperial system 😒
@@labibraffique3600 will q
As an American I can safely say every single one of us also googles how to make conversions in our own system cuz it literally makes no sense
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.
@@Fimnbulvetr speak for yourself. Lol
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.
Northern Thailand is lovely, but Pai sucks.
Nice endorsement of his recipe.
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.
Pai used to be very nice until it became over run with tourists (and of course it sucks during "smoke season").
And you know that is not a "Soup dish"
As a Thai person, I really appreciate you taking the time to explain the traditional cooking steps that they would normally do in Thailand and while having your own spin on the recipe that makes this more accessible to a western audience. It’s so respectful♥️♥️
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
@@josephb5989 nice 👍
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 RUclips 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.
so cool to hear, Troy. Thanks!
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❤
As a Thai, I can tell you that this northern dish is loved by Thai people all over the country. I also love this dish
I made this today. I can say without exaggeration or conceit that it is one of the most delicious things I’ve ever eaten.
I got COVID this week and asked my wife to make this for me...it was heavenly! Thank you for this simple and delicious meal. Totally loved it!
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.
I’ve never had pork khao soi damn that sounds great
I had it in Chiang Mai a few years ago, as well (with chicken) - It's not an exaggeration to call it "the best tasting soup on Earth."
@@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'.
it's a great soup, the best you ever tasted. Isn't that hard.
@@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.
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!
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!!!!!
I love banana peppers but that’s… insane
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.
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!
Agreed
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.
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. 🥰
Best food in the world in my Canadian opinion. Love Thai cuisine more than anything
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.
This is one of my favorite Thai dishes. By far the best recipe I’ve found online. Thank you
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!
This weeknighting series is really good and unique. Much appreciated my guy!
Never have I taken a recipe from RUclips as good as this. Brilliant. My first time has me on the floor in a state of ecstasy
Thank you Brian. This dish is my favorite Thai dish. I discovered it couple years ago and I ve been in love since then. It is part of street food and not a lot of Thai places would have it in the menu. I always ask for it in I try a new Thai restaurant and to my surprise they would always serve it for me…even if it is not in the menu! I will try your recipe.
I ABSOLUTELY LOVE THIS SERIES. I literally made this for lunch today, it was MIND-BLOWINGLY good.
This is my favorite dish in the world. Thanks for making! Gotta try it out.
Just made this , Thankyou for the clear recipe, so fun and so good!
Gotta say, loving the explanations and substitution choices and the eye on health. Plus to the point info and directions
Thanks for appreciating this recipe to its authenticity!!!
Made this for my family tonight and it was a huge hit! Great recipe
So your technique is inspiring, the jig at the end tells it all! thx
Oh, wow -- this is my favorite soup of all. Many thanks, Brian!!! Trying this week for sure.
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!
You video popped up on my recommended and we were thrown for a loop seeing the grocery store I just shopped at two days ago. Jays is the best!
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! 🖐🏻
This is my Friday meal this week. Thank you!
Super simple recipe and it tasted amazing, thanks for sharing this!
One of my favorite Thai dishes! This looks amazing.
Made this tonight and it killed!!! Thank you, Chef. I'm keeping this in my arsenal for sure.
Awesome to hear!
Looks absolutely amazing
So much flavour packed into this 🍜🍜🍜 great recipe
Just made this......holy moly.....this is so flavourful, so delicious......
I can totally see myself dancing with joy after I taste this amazing thing! This will be the first soup I’m going to make for my wife once we hit the lower temperatures of November in Istanbul. It looks like a hearthy, delicious soup to enjoy in front of the fireplace. It would be too spicy and hot for the current crazy heat wave we’re having right now. Can’t wait to try it! ✌🏻
I just recently made Khao Soi for the first time and I am in love!
Made a veggy version with fried tofu & veggie broth and it was sooo good!
A video on Sunday!?! Best start to the week EVER!
This is a great concept, because if people are grocery shopping on Sundays for the week ahead, they can get the ingredients to make it on a weeknight! (As the title suggests. Lol)
I was too stoked on this one and had to share early!
Khao Soi is my favorite! Been to N Thailand on several occasions and I absolutely adore this dish. Best soup in the world confirmed. ❤
I can not wait to make this. Khao Soi is literally my favorite thing. I ate it so much In Thailand and it is my go to when I see it on the menu. Keep the receipts coming.
Same. Just one of those dishes that I love too much not to tackle on the channel. Thanks!
Very lovely recipe! I tried it today and it was veeery delicious! Thank you for this Video 😍 keep on rocking!
Thank you for sharing this recipe
This looks really delicious!
Kao soi is truly the best!
Looks delicious. Really dig the color.
I made this today and WOW, you weren’t lying about it being one of the best soups!
Bro, thank you for making this. It's legit the best soup in the game
Kao Soi is my favorite Thai dish. So excited for this recipe. Thank you!
Right there with you Melissa. Thanks!
Totally agree. When I first went to ChiangMai I fell in love with this dish!
your channel is a gold
This looks pretty awesome. I'm totally making it this weekend.
Love your food Brian. Keep on jivin!
This Soup has always been One of my all time favorites
cannot WAIT to try this!!!
the spices and herbs makes it so tasty and yummy thank you for this recipe
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!
I know what I'm making tomorrow night. Looks AMAZING!!
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
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.
Thanks so much for sharing this recipe!
New video on a Sunday!? What a nice surprise
keeping you on your toes!
You crack me up! I watch you as much for entertainment as I do for the great cooking!
I’m glad i found this. I love khao soi
Yellow, red and green curry pastes are such a lifesaver 👍
I made this soup tonight yummy yumm yum yum yummy. Got the 5 yums absolutely lovely
best foodtuber hands down
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.
This looks utterly delicious
Can't wait to try his recipe!
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.
Look like original Khao Soi Kai of my hometown. Great video
Yea fresh curry paste makes this soup above and beyond. Loved it.
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!
Looks good really good
OH MY GOD! My favourite Thai place stopped doing this dish, thanks you so much for showing me how to make it myself!!!
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!
I just had this for the first time when they added it the menu at my local Thai place. No joke, best thing I have ever tasted
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
Or instead of mixing up the can, open it and scoop the so,I’d oil out to use first, add the more liquid part later..
Thanks for the idea. I haven’t done that befo
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.
Delicious!
Thank you!
Great dish that I think Americans will really be into.
In related news: my Thai wife just saw me watching this and now we're having it for dinner.
So thank you for that ^^
i'm glad you can sub the lemongrass for extra ginger since most thai foods are outta reach for me due to my lemongrass allergy
I'm Thai, so amazing that you presented a very good Khao Soi Cooking video!
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.
Thanks so much for this video!
Brian hitting me deep in the feels w this dish. Had this growing up every Monday after school. Best ever
Wow that’s amazing where did you grow up?
@@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!
Good day Bri & thanks for this unexpected Sunday video. Love your facial responses when you sample some intense ingredients 😂. Take care!
haha thanks!
Gotta try this out
That. Looks. *AMAZING!*
Thanks! It was!
Good technic 👍🏼
Wow you did it real good.
The best soup ever.
That looks awesome
Looks legit. Thank you.
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.