30 MINUTE KHAO SOI (The Best Tasting Soup on Earth) | WEEKNIGHTING

🔪MY GEAR:
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RECIPE
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CURRY PASTE
▪30g or 2 Tbsp ginger, grated
▪15g or 1Tbsp Lemongrass, grated
▪25g or 6-7 cloves garlic, grated or minced
▪Zest of 1 lime
▪50g or ¼ of a red onion, minced
▪5g or 1tsp salt
▪12g or 4tsp turmeric
▪10g or 4tsp curry powder
▪3g or 1 ½ tsp coriander
▪5g or 2 1/4tsp paprika
▪(optional) 1-2 fresno chile, minced

Stir ingredients to combine into a paste.

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SOUP
▪1 1/2lbs/700g boneless skinless chicken thighs
▪Salt
▪40g or 3Tbsp Coconut oil
▪2 14oz/414mL cans coconut milk
▪High smoke point frying oil (canola, vegetable, coconut)
▪Chinese fresh egg noodles (sub regular fresh egg noodles, ramen noodles, or rice noodles)
▪30g or 1 1/2Tbsp fish sauce
▪25g or 1/8c brown sugar
▪20-25g or 4-5tsp Sambal chili sauce

Salt chicken on both sides. And set aside for a few minutes while you make the curry paste.

Preheat large dutch oven or pot over med high then add coconut oil. When melted, add curry paste (recipe below) and pinch of salt. Stir and cook for 60-90 sec until aromatic and beginning to glaze pot. Stir in coconut milk and chicken stock to combine and bring to a simmer. Once simmering, carefully lay in chicken thighs. Once simmering again, reduce heat to low to cook for 15-20min or until thighs are fully cooked and tender. Once tender and breaking apart easily, remove chicken from broth.

Add fish sauce, brown sugar, and sambal to soup and stir to combine.

Cut chicken into bite sized pieces and return them to the broth. Taste for seasoning and adjust if needed with fish sauce and/or chili sauce.

For the noodles in the soup, bring water to a boil, salt liberally, and boil until al dente. If using fresh noodles, this should take 2-3 minutes depending on the noodle.

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GARNISH
▪Red onion - raw, thinly sliced, and rinsed under cold water
▪Cilantro
▪Lime wedge
▪Crunchy fried noodles (see below)
▪Pickled mustard greens (If you can’t find, look for a mellow sauerkraut or sour deli pickle. Essentially you want something tangy and crunchy)

For the fried noodle topping, add about 1”/2.5cm of oil to a medium sauce pot and heat over medium high. Once oil reaches 350F/175C, drop in a small bundle of the fresh egg noodles to fry for about 15-20 seconds per side or until puffed up and taking on some color. Once done, transfer to towel to drain excess oil. If subbing in packaged ramen, no need to fry. These can be crunched on top of the soup straight from the package.

🎧MUSIC:

#khaosoi #thaichickensoup #weeknighting

CHAPTERS:
0:00 Intro
0:25 Prepping the chicken
0:49 Making curry paste
3:23 Making the broth
5:18 Heating the fry oil
5:28 Ad (the first thing I drink each morning)
6:35 Frying the noods + noodle substitutes
7:44 Finishing the broth
9:45 Plate up & garnishing
11:16 Let's eat this thing

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[chaoton]

As a Thai, I love how most of our famous foods are everyday food. Their process is simple and easy to make, no strict recipe you can eyeballing, and long as you can get your hand on the right ingredients it’s hard to fail a dish.

[IanBorders]

I lived in Northern Thailand, Chiang Mai and Pai for 12 years and no joke, it's the best tasting soup on earth. I probably ate it 2-3 times a week over that whole 12 years and had every version at some of the most iconic places that make it. I've learned to make it from my (Thai) wife's family. Generally, the chicken is wing drummettes or drumsticks because rather than using chicken stock, they do it more as a one-pot method, where the bone-in chicken is part of the broth flavoring process, it's also often made with beef. Another interesting note regarding the Indian vs Thai flavors is, the paste with the cardamom is actually more authentic. Khao Soi originally started in Yunnan and was heavily influenced by Persian Muslims who brought spices from India in the 17th-century spice trade. Black cardamom is basically the main thing that makes Khao Soi curry paste different than all the other curry pastes. I'm definitely gonna give this version a go though because it is a hell of a process, and I would love if I could get even 80% there with a quick 30-minute version.

[marindaluyer]

As a European, I just want to say I really appreciate that you actually show the amount of grams I need in recipes. You don't want to know how many times I have to google how much an ounce or pound is. Thank you for that!

[ChiliCrisp]

As a Thai person, I really appreciate you taking the time to explain the traditional cooking steps that they would normally do in Thailand and while having your own spin on the recipe that makes this more accessible to a western audience. It’s so respectful♥️♥️

[theovertyrant]

I've watched cooking channels for years but ever since I came across your channel and Ethan Chlebowski I've leveled up to the point where we don't even order food often anymore. It really is crazy how we live in a world where someone I know through a para-social relationship on YouTube taught me a skill like this that makes such a big difference in our lives. Cheers to this man. You guys really change life for people keep on doing what you do.

[mangachanfan]

My family tree has Thai in it thanks to my uncle marrying my aunt strait from Thailand during the war... She was great cook, and loved feeding people her home-style thai cooking. I couldn't pronounce any of the names, nor could I tolerate the heat in some of them lol. She recently passed away from Covid in 2020. I made last week this and took it to my cousins house for her memorial anniversary. I thought I could have done better, because I improvised on a few things (I used ramen noodles, and I didnt have any pickled mustard greens) but my uncle teared up when he ate it. I thought I had made him sad.. but he looked at me and smiled and said "Did your aunt share her recipe with you before she passed?? Because this is delicious and tastes like she made it herself."
I smiled, quietly went to the bathroom, and cried.
Food can help people heal. Your recipe is proof.
Thanks Brian❤

[sKid]

I made it. On a week night. It was great. The one mod I made was not adding the additional coconut oil because you can just use the coconut cream that congeals at the top of the can and fry the curry paste in that until the oil separates. Standard Thai curry cooking technique.

[runninfoo]

I got COVID this week and asked my wife to make this for me...it was heavenly! Thank you for this simple and delicious meal. Totally loved it!

[mistermysteryman]

I made this today. I can say without exaggeration or conceit that it is one of the most delicious things I’ve ever eaten.

[JohannGambolputty]

I was in Chiang Mai a few years ago and fell in love with this. I’ve never had it like they make it there anywhere else. The key I believe is the crispy pork. It’s never crispy anywhere else.

[petitgarcon]

Because I live in Chiangmai, Thailand, so I ate this food the first time since I was about 4-5 years old. From that moment on it has become my most favourite food, which I eat 2-3 times a week😂. I like your receipt which is easy to follow with great taste.
In Thailand, there are many variations on the pastes. Some add kafir lime peel (common), palm sugar (may add later in the soup to enhance sweet flavour), black cardamom (common), coriander root, coriander seed, fingerroot, shrimp paste .. etc.
Usually we boil and reduce the coconut milk by heat causing the coconut oil separate from the coconut milk. But some processed coconut milk was emulsified so it can’t be separated by heat, so adding coconut oil to stir fry the paste is another method.
We usually add fried chili-in-oil into Khaosoi before eating to add more hot flavour.
Note: fried chili-in-oil in Thailand is a bit like Chinese version with much less oil and much more chili.

[botanicalcubes]

As a Thai, I can tell you that this northern dish is loved by Thai people all over the country. I also love this dish

[MsGardenbug]

I've never had Khao Soi before and it did not disappoint. Such deep, rich flavor and we couldn't stop eating it. My local Asian market did not have the mustard greens so I used pickled banana peppers. They also were out of Chinese egg noodles and I didn't want to substitute. So, I came home and made them and it was definitely worth the effort, although the 30 minute meal turned into a 2 hour meal. It's a fabulous recipe that I will definitely be making often. good!!!! It is the best tasting soup on earth! Thank

[Maxxzyy]

When I was in Chiang Mai for a few weeks I ate this soup almost daily! I agree that this is the best soup on earth and I think about every now and then!

[matt_hatcher]

Made this last night with the wife. Absolutely amazing! I’m always a bit leery when anyone says something is the ‘best’. Ummm, this is absolutely one of the best soups I’ve ever tasted. It’s top tier.
It reminds me of the same achingly good feeling I get when I eat really good ramen.
This recipe will be saved, and used again. Especially if I’m wanting to blow someone’s mind.
Thanks so much!

[al]

Excellent video - I will definitely be trying this! A few things to add:

1 - Yellow curry is indeed closer to an Indian curry but it is still widely available in Thailand. So even though it may not seem typically Thai, it is very much part of the culinary landscape!
2 - For anyone buying pre-made paste - if it's your first time using it, go easy on salt and heat until the end. Different pastes have different levels of both, so err on the side of caution until the cooking is done and then adjust at the end. I know Brian adjusted at the end, but for my paste, I wouldn't add much salt or fish sauce at the point where he did.
3 - If you can't get coconut oil, use coconut milk instead and heat it till the water has evaporated. Coconut oil is what you'll be left with
4 - Don't like fresh coriander (or cooking for someone that doesn't)? Cut the stalks and roots off a bunch of coriander, grind or blend and use that to flavour. TOTALLY different taste to the leaves, very nice and often missing from pre-made pastes.

[weerakornmisuna]

As a Thai, I really appreciate to know that many of you guys love this cuisine, and feel very very thankfully to Brian that you have shared how fantastic of Khao soi is by making this video. 🥰

[qbertq]

Made this tonight exactly as directed. The only weird thing was my local Asian market sold the sour mustard greens as two separate packages--one with the green bits and another with the yellow parts. I bought both for maximum authenticity. A superb soup! Another winner from Brian. Though now I have about a pound of leftover pickled mustard greens.

[sirry]

I made this a while ago and it is a top 5 noodle soup I have ever had. I have gone to about 115 ramen, udon, thai etc. places in nyc, 30 in la, a few in china, 19 in dc and 22 in rva. I know I'm like years late commenting here but if anyone ever sees this comment you should make this dish it is legitimately the best recipe I have ever seen on youtube or anywhere else

[DB]

Just last week, no lie, my son picked up Panera takeout for us and I got the Thai Chicken Soup because it’s something I’ve never had before. If course I didn’t expect it to be super authentic but hoped for Thai’ish. It was delish! We decided I had to find a recipe to try. Hadn’t found one yet that looked good.
Then here you go reading our minds AGAIN. This is at least the 10-12th time this has happened in the last 5 or 6 mths! Don’t ever stop. 😁🥰
Hello to the missus! 🖐🏻