Khao Soi Curry Paste

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Last Updated on December 16, 2020 by Chef Mireille

Khao Soi Paste, Thai FoodThai food has been the most popular Southeast Asian cuisine in the west for many years now. Every major city in the US (and even minor ones) as well as many European cities all have Thai restaurants. Even when I visited Kansas City a few months ago – definitely all American barbecue, meat and potatoes land – I found a Thai restaurant. Curries are one of the most popular entrees of a Thai menu. Using store bought curry pastes like Penang, Massaman, red, yellow or green that you can find in any Chinatown and even gourmet mainstream markets, these curries can be easily duplicated at home.

Khao Soi is one that is not common on restaurant menu’s and you’ll find it more challenging to find this, even in your local Asian market. Originated in Chiang Mai by the Isan people, Khao Soi is a curried noodle soup that is popular for breakfast throughout Thailand – north and south. From Bangkok to Chiang Mai, a bowl of Khao Soi can easily be found for breakfast.

The foundation of this soup is Khao Soi Curry Paste.

Khao Soi Curry Paste

Prep Time: 10 minutes
Finishing Time: 5 minutes
Yield: approximately 1 1/2 cups

Ingredients:

  • 12 chopped bird’s eye chiles
  • 2 tablespoons chopped galangal
  • 1/2 cup chopped shallots
  • 1/2 cup chopped cilantro stems and root
  • 1 chopped lemongrass stalk
  • 5 chopped garlic cloves
  • 1 teaspoon coriander seed
  • 1 tablespoon shrimp paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt

Combine all ingredients in a high powered blender like a Ninja or a Vitamix. Process util chopped very fine.

Add 1 cup water and blend well.

You will need 1/2 cup of this paste for Khao Soi recipe here. Store the rest in the refrigerator for up to 1 month or store in freezer for longer.

Khao Soi -edit

With this homemade paste, your Khao Soi will be sure to please. Out of all the breakfast recipes from around the world I created this week, this was definitely my favorite!

Thai Khao Soi, Breakfast Soup

Khao Soi, Thai Soup, Thai Breakfast
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Khao Soi Curry Paste

Prep Time10 mins
Cook Time5 mins

Ingredients

  • 12 chopped bird's eye chiles
  • 2 tablespoons chopped galangal
  • 1/2 cup chopped shallots
  • 1/2 cup chopped cilantro stems and root
  • 1 chopped lemongrass stalk
  • 5 chopped garlic cloves
  • 1 teaspoon coriander seed
  • 1 tablespoon shrimp paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt

Instructions

  • Combine all ingredients in a high powered blender like a Ninja or a Vitamix. Process util chopped very fine.
  • Add 1 cup water and blend well.
  • You will need 1/2 cup of this paste for Khao Soi recipe here. Store the rest in the refrigerator for up to 1 month or store in freezer for longer.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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