This video is very special because it's not only the first Thai dish I've ever featured, it's in fact the first non - Malaysian dish on my YouTube channel. A fellow Malaysian at Shangri-La Chiang Mai described Khao Soi as like a Chiang Mai laksa. Chef Kamsin teaches me how to prepare this dish, and the ingredients and method were intriguing to say the least. What a sensational dish to start off my Thai culinary journey.
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INGREDIENTS:
60 g Soft shell crab or blue swimmer crabs
80 g Squid
80 g River shrimp
600 g Coconut milk
100 g Red curry paste
20 g Curry powder
10 g Turmeric powder
5 g Galengal
100 g Shallots
20 g Dried chillies
30 g Coriander root
30 g Chinese cardamom
10 g Chilli oil
50 g Egg noodles
200 g Flat egg noodles
30 g Lettuce pickle
30 g Chilli flakes
2 g Lime (whole)
60 g Palm sugar
40 g Soy sauce
40 g Oyster sauce
20 g Fish sauce
METHOD:
1. Heat oil in a saucepan, add the dry ingredients (except palm sugar) and some coconut milk. Mix until they blend together and form a paste.
2. Pour in more coconut milk and add water/stock. Stir occasionally and let it simmer for 30 minutes.
3. Separate the liquid with a sieve or strainer and set it aside.
4. Heat the soup and season it with palm sugar, fish sauce and soya sauce.
5. Assemble the noodles, poached seafood, and soup in a bowl. Garnish it with fried shallots, fresh onions, vegetables and lime.
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Jackie M
Southeast Asian Street Food Specialist
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