I grew up in countryside of Northern Thailand, a village be hide many mountains. Khao Soi Kai menu is really easy to find almost every corner around town. Cooking this menu always bring back memories when I grew up and I will show you step by step how to prepare this menu at home.
"Khoa Soi Kai"is what we called in Thai. This menu is my hometown food which is originally from Northern of Thailand. It is a Khao Soi noodles with curry soup that tastes creamy from coconut milk and spiciness flavor from red curry paste and curry powder. I use chicken drumstick and simmer in the curry soup for at least 1 hour or until the chicken meat tender and fall apart from the chicken bone.
In the authentic flavor won't add any bone broth, it is only use coconut milk which you will need 2 cans (16 oz. can) of coconut milk. I remembered that I help my parents prepare coconut milk from scratch (from the actual real old coconut and my dad will break the coconut and we will take all the coconut meat out from inside and we have a handmade tools to make it grounded then we added warm water and give the fresh grounded coconut meat massage until we get all the coconut milk) It takes some time to do it from scratch but we always have lot of conversations while we preparing food in the kitchen together. In my hometown it really easy to find fresh coconut everywhere, we even have coconut trees on our backyard. Over here in USA, we have to buy coconut milk cans which will cost at least $2 to $4 per can depend on which location you are. So, I tend to use some good amount of coconut milk can and add some bone broth I make the day earlier, it won't change that much of the taste of this menu. If I have more time to prepare and I let the soup simmer longer, I will get the same flavor as my hometown Khao Soi Kai.
Menu Ingredients Serving for 4
There are 2 steps and ingredients you will need for prepare this menu which step one is soup and step two is noodles and side garnishing over the noodles before serving this bowl.
Soup Ingredients
2 pounds of Chicken Drumstick
1 can (16 oz.) of Coconut Milk
3 cups of Bone Broth
2 tablespoons of Olive Oil
2 tablespoons of Red Curry Paste (*See note 1 for preparing this paste from scratch)
1 tablespoon of Curry Powder (*See note 2 for preparing this curry powder from scratch)
**If you love the authentic Khao Soi Kai flavor, you will need 2- 3 cans of coconut milk and skip the bone broth. You will get the thick creamy flavor instead.
Soup Preparation
In a large pot, added olive oil and sautéed with red curry paste for 1 minutes with medium high heat then added 1/4 cup of coconut milk, stirred for another 2-3 minutes.
Added chicken drumstick and stirred for about 4-5 minutes then added the left of coconut milk and bone broth into the pot. Stirred well then reduce heat to low.
Cover with a lid and let it simmer for an hour or until the meat tender and fall apart from the chicken bone.
Noodles And Side Garnish Ingredients
1 pound of Vegetable Noodles (*If you can't find this they of noodles, you can try others noodles such as egg noodles. These can be found at Asian Market near your location)
1/2 cup of Pickle Thai Cabbage, sliced (*I substitute with Crispy Pork Skin)
4 cloves of Shallot, cut long cube (*I substitute with Red Onion)
2 Limes, sliced (*Substitute with Lemon is optional)
Cilantro Leaves
1 and 1/2 tablespoons of Ground Thai Chili Powder (**tastes really spicy)
2 tablespoon of Vegetable Oil (*I use Olive Oil)
Noodles and Side Garnish Preparation
Soak noodle in water for at least 5 minutes
Boiled noodles for 1 - 2 minutes or until is cooked (you might need to also look at the instruction on your package how to cook the noodles. Sometime on the package of noodles you got at the Asian market won't tell you instructions how long to cook the noodles. From my experiences, different types of noodles, cook different way. So, for this vegetable or egg noodle will only cook for around 1 - 2 minutes with high heat stove and water need to be boiled).
After it done, put the noodles in the serving bowl. Set a side.
In a mean time while I am cooking the noodles, I will preparing ground Thai Chili powder with olive oil and mix well. Set a side.
Cut Red onion into long cubes and sliced lime. Set a side.
Serving Bowl Preparation
In a serving bowl with cooked noodles, poured the curry soup over the noodles and placed a chicken drumstick over the noodles. Then decorate the bowl with crispy pork skins, red onion, lime sliced, spicy chili with oil, and leaves of cilantro over the chicken and noodles. Khao Soi Kai bowl is ready to serve on the table!
Whenever I have more time on my day off or weekend, I would prepare all the paste for this menu from scratch which you can see how I do it below at *Note 1 but if you don't have time for it, they Asian market for grocery shopping will save your time which you will look for "Red Curry Paste". It should have it everywhere in the Asian market grocery stores. Believe it or not, Amazon have these cans as well, if amazon have then Whole Food Market will have it too. Easy to find it nowadays.
*Note 1: Homemade Red Curry Paste Ingredients
This step you will need to use a morter and pestel to make paste. However, if you don't have this tool, you can use a food professor instead.
10 Dried Thai Chili
10 cloves of Garlic
10 cloves of Shallot
Zested of 1 Bergamot fruit
2 pieces of Fresh Turmeric
2 tablespoons of Lemongrass, diced
2 tablespoons of Palm Sugar
3 tablespoons of Shrimp Paste
Red Curry Paste Preparation
In the mortar, added dried chili and pressed until it grounded.
Added garlic, shallot, and lemongrass then pressed until everything corporates or smooth.
Added palm sugar and press again until everything all mixed. Put the pestel aside.
Added the last ingredients; bergamot zested and shrimp paste. Using mixing spoon, mixed well and it done.
Store in an airtight container and keeps in the refrigerator. This paste should last for at least 1 - 2 months depend on how often you using them.
**This Red Curry Paste can also using for others Thai Curry Menu as well.
*Note 2: Homemade Curry Powder Ingredients
2 tablespoons of Turmeric
1/2 tablespoon of Mustard
2 teaspoons of Paprika
Curry Powder Ingredients
This step is really easy to prepare. In a small mixing bowl, added all ingredients and mix well. Store in a small airtight container or spice container that is fine as well. This curry powder will last long because it in powder form.
Bon Appetit!
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