Homemade Khao Soi Paste
Khao Soi paste can be challenging to find from stores. Making Khao Soi at home is even better. It is rich, aromatic, and packed with flavor and does not take long to make. If you have been cooking Thai food on the regular basis, you might find that you already have most of the ingredients for it in your pantry.
Homemade Khao Soi Curry Paste Ingredients
- Dried guajillo chilies: Cut into small pieces and soak in hot water 10 -15 minutes.
- Lemongrass: Finely minced for easy blending or pounding
- Shallots: Roughly chopped for smooth grinding. Toast or broil 5 minutes.
- Garlic: peeled then toast in a skillet or broil.
- Ginger: This is the only Thai curry paste that is not required galangal but use ginger instead.
- Lime zest: freshly grated for brightness. Use Kaffir lime zest if you are able to find.
- Turmeric powder or Fresh Turmeric : For earthy flavor and golden color. Use 1 tablespoon for fresh turmeric or 1 teaspoon for turmeric powder.
- Shrimp paste (or substitute): Salty and umami at the same time. Use 1.5 tsp salt and 1 tsp miso paste if shrimp paste unavailable. Or click on the link to purchase online.
- Black cardamom: Toast for 5 minutes. Let them cool a little bit then crack open to get the seeds only. This is the most unique ingredient for Khao Soi paste. See the link.
- Coriander seeds: Toast and ground for depth.
- Curry powder: For both color and flavor.
- Water: use only if blending with hand blender (skip if using mortar and pestle)
How to Make Khao Soi Paste
- Prepare chilies: Cut and soak Soak chilies in hot water until soft about 10- 15 minutes.
- Toast spices and herbs: Toast black cardamom and coriander seeds then it them cool for a few minutes before grinding into powder. Toast garlic, ginger, and shallots until fragrant or broil for 5 minutes.
- Blend or pound: Blend all the ingredients with a hand blender. Add a little bit of water to get the hand blender going. If using pestle and mortar, you do not need to add water. Blend until smooth.
How to Use and Store Khao Soi Paste
- Store: Transfer paste to a clean jar or airtight container. Refrigerate up to 3–4 weeks, or freeze for up to 1 year.
- Use: This paste is the heart of Khao Soi. Sauté it in coconut oil or coconut milk before adding to the meat (curry).
Related Recipes
- Homemade Khao Soi : Done in 45 minutes from paste to noodles.
- Instant Pot Khao Soi : This one use the mix of red and yellow curry paste as substitute. However, if you make this paste, it will be even better!
Homemade Khao Soi Paste
Khao Soi paste can be challenging to find from stores. Making Khao Soi at home is even better. It is rich, aromatic, and packed with flavor and does not take long to make. If you have been cooking Thai food on the regular basis, you might find that you already have most of the ingredients for it in your pantry.
Equipment
- 1 kitchen scissors
- 1 bowl
Ingredients
- 12 dried guajillo chilies
- 1/2 cup lemongrass (minced)
- 1/2 cup shallots (chopped)
- 10 cloves garlic (peeled)
- 2 tsp ginger (minced) (about 3-4 dime size)
- 1 tbsp lime zest (or Makrut lime zest)
- 1 tsp turmeric powder (or 1 TBSP fresh turmeric)
- 1 ½ tbsp shrimp paste (or 1.5 tsp salt and 1 tsp miso paste)
- 3 black cardamom
- 2 tsp coriander seeds (or 1/2 tsp coriander powder)
- 1 tbsp curry powder
- 1/4 cup water (to get the blender going if using a blender)
Instructions
- Prepare chilies: Cut the dried guajillo chilies open and remove the seeds. Soak them in hot water for 10–15 minutes, or until soft and pliable.
- Toast spices and herbs: In a dry pan over medium heat, toast the black cardamom and coriander seeds until fragrant. Let them cool for a few minutes. Crack the cardamom pods open to get the seeds. Then grind into a fine powder.
- In the same pan, toast the garlic, ginger, and shallots until lightly charred, or place them under the broiler for about 5 minutes.
- Blend or pound: Combine softened chilies, toasted aromatics, lime zest, turmeric powder, curry powder, shrimp paste (or substitute), and ground spices. Blend with a hand blender, adding a small splash of water as needed to get it going. If using a mortar and pestle, pound without water.
- Finish the paste: Continue blending or pounding until the mixture forms a smooth, thick paste. Transfer to a clean jar or airtight container for storage.
Notes
Note :
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