How to make Khao Soi - Thai Street Food Recipe

 How to make Khao Soi - Thai Street Food Recipe

we’re making a homestyle version of everyone’s favorite Thai northern dish, khao soi. But first let me tell you this recipe is brought to you by a 10 channel youtube collaboration to gather delicious chicken recipes from around the world! Now let’s get into the nitty gritty of khao soi, which is delicious but can be a pain to make because of all the steps. Keep in mind you can find all the details including the full ingredient list on courageouskitchen.org This is the toasted black cardamom seeds and toasted coriander. You have to grind it until it's almost like pepper. But if you have some coarse bits in there, it's ok, it adds texture in the soup. This is marinated in garam masala, curry, and a little bit of cumin--- and I pre-boiled it so I could all that chicken stock that we're going to use for our soup. I could eat it just like this! So you basically want to cover it. Cover all the chicken and this is pure stock with a little bit of salt. All that nice oil from our chicken! You just want to make sure all of your chicken is covered. Now it would seem like you’re nearly done. But to do an authentic rendition of khao soi properly, you need to pay attention to the coconut milk, your noodles, and all the garnish. Use fresh coconut when possible, but if you’re using canned, be sure to dilute by half or more so it’s flavorful and no longer thick and viscous. Frying up your egg noodles shouldn’t pose any trouble. However bowling them correctly may require some trial and error. We found the noodles need 3 steps: washing in cool water, being dunked for less than a minute in rapidly boiling water, and then submerged in an ice bath to allow them to firm and stop the cooking. If you do this correctly, the noodles should have a nice shimmer before you pour broth on top. If they’re still pale in color, you need to boil or let cool longer. Like with many other Thai noodle dishes, you’ll need to supply various condiments with the soup. The flavor boosting combinations of lime, shallots, and pickled mustard greens have become less important over the years as khao soi has become sweeter, saltier, and thicker in consistency. This recipe however, has been inspired by a renown stall “Khao Soi Islam” in central Chiang Mai. There you will find the delicate, fragrant, and true to form khao soi that they’ve been served the last four decades. It certainly took some time and testing, but we love it—- and so do our kids. They’ve had their chance at making khao soi, now it’s your turn! 

Click Here To Watch Full Video

source