Kao Soi Paste
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.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 2-10 dried red chilies. As preferred for your spice level
- 1 tsp salt
- 1 tbsp garlic, chopped small
- 2.5 oz shallot, chopped small. red onion is not recommended as a substitute.
- 3+1/2 tbsp fresh turmeric. Or 1.5 tablespoons turmeric powder
- 2 tbsp fresh ginger, chopped small3 black cardamom pods or one teaspoon powdered.
- 1 tbsp coriander seeds or two teaspoons powdered.
- 1 tbsp curry powder.
- 1+1/2 tsp shrimp paste
- 1 tbsp 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
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.
- 5
Remove the seeds from the dried chili peppers. Soak in hot or warm water until soft. Chop them into 1-inch pieces.
- 6
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.
- 7
If using whole spices, also toast them in a pan. Once cooled, grind to powder using the mortar and pestle.
- 8
Start pounding 2-3 ingredients using the mortar and pestle. Starting with the peppers, salt, and garlic.
- 9
Add the toasted herbs (ginger, turmeric, and shallot) to the mortar. Pound until smooth.
- 10
Add the ground-up spices and curry powder, and blend the ingredients together with the pestle.
- 11
Add the shrimp paste and mesh into the paste until it is pestled. That's it!