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Kao Soi Paste


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  • Author: Suwanee
  • Total Time: 15
  • Yield: 1/3 cup 1x
  • Diet: Low Fat

Description

Discover the magic of authentic Kao Soi paste by making your own homemade version! This easy recipe will take your dishes to the next level, giving you the true taste of Chiang Mai right in your own kitchen.


Ingredients

Scale
  • 2-10 dried red chilies. As preferred for your spice level
  • 1 teaspoon salt
  • 1 tablespoon garlic, chopped small
  • 2.5 ounces shallot, chopped small. red onion is not recommended as a substitute. 
  • 3 1/2 tablespoons fresh turmeric. Or 1.5 tablespoons turmeric powder
  • 2 tablespoons fresh ginger, chopped small3 black cardamom pods or one teaspoon powdered.
  • 1 tablespoon coriander seeds or two teaspoons powdered.
  • 1 tablespoon curry powder.
  • 1 1/2 teaspoon shrimp paste
  • 1 tablespoon water. Water is used in the food processor to blend the ingredients. Oil can be used, but neural oil like avocado, canola, or vegetable oil can be used. Coconut oil is not recommended. 

Instructions

1. Easy Method Using a food processor

If using this method, water is needed to help turn the blades.

  1. Deseed and soak the dry noodles in warm water until soft.
  2. Toast the turmeric, ginger, and shallot until fragrant. Remove from heat and allow to cool.
  3. Toast the dry spices, remove from heat, and let cool.
  4. In a small food processor, combine all the ingredients together and blitz until smooth. Done.

2. Traditional Method

If using mortar and pestle to make Kao Soi paste, skip the water.

  1. Remove the seeds from the dried chili peppers. Soak in hot or warm water until soft. Chop them into 1-inch pieces.
  2. Toast the fresh ginger, turmeric, and shallot in a pan. No oil is needed for this dry roasting. Remove from heat and allow to cool.
  3. If using whole spices, also toast them in a pan. Once cooled, grind to powder using the mortar and pestle.
  4. Start pounding 2-3 ingredients using the mortar and pestle. Starting with the peppers, salt, and garlic.
  5. Add the toasted herbs (ginger, turmeric, and shallot) to the mortar. Pound until smooth.
  6. Add the ground-up spices and curry powder, and blend the ingredients together with the pestle.
  7. Add the shrimp paste and mesh into the paste until it is pestled. That's it!

Use your freshly made Kao Soi paste in my delicious Chicken Kao Soi curry!

Notes

  • Use kitchen gloves when handling the peppers.
  • Use fresh ingredients for an authentic taste.
  • Using powdered spices or herbs, use only half the amount required for the recipe as stated in the recipe card. 
  • Experiment with spice levels by adjusting the amount of chilis. Remove the seeds for less heat and vice versa.
  • Prep Time: 15
  • Category: pastes
  • Method: food processor
  • Cuisine: Thai