Kao Soi Gai - Thai Chicken Curry Noodle.
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- Recipe is here:
pananapa.com/kao-soi-gai-thai...
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Kao Soi Gai is one of the famous Thai dish from the Northern Part of Thailand. It has a perfect flavour combibination of salty, creamy, spicy and a touch of sour from Thai lime.
In This post I will be writing recipe for Kao Soi from scratch. The recipe is include homemade Kao Soi Curry paste.
The topic in this post will cover:
1) Kao Soi dish story
2) Essential ingredients in Kao soi and the reason why it won’t taste the same if you are using other Thai curry paste to make the dish.
3) Recipe and instruction of how to make Kao Soi dish.
Kao Soi dish story
Kao Soi came from the Northern Part of Thailand, Chiang Mai city. It’s a kind of dish where everyone who visit the city must eat.
However, the dish wasn’t first created by Thais. It came from muslim Chinese people who came from Yunnan. In Thai we called them Hong Chinese.
Century ago, Hong Chinese came to South East Asia to trade, fabric, spices, and other animal product. On the way back, they would cary Thai products, back to their country.
The trade was big later on so they build 3 main trading root and Chaing Mai was one of them
They later decided to migrate to Thailand and build village and live there. That is when the Northern Thai food start to have influence from Hong Chinese People.
Today, Kao soi has change its apperance and flavour so much. When you ask elderly, they would say it taste good but nothing similar to the Kao Soi in the history.
Personally I think it’s beautiful how food adapts and change as time past by. I think this is how Thai food get sophisticate in flavour; influenced by food culture from around the world.
Essential ingredients in Kao soi and the reason why it won’t taste the same if you are using other Thai curry paste to make the dish.
Kao Soi has a very unique flavour and aroma. It is easy to make if you have all of the right ingredient. I have seen many recipes trying to substitute Kao Soi paste with curry powder or yellow curry paste. It will work and it will taste yummy, however it will also missed out on key ingredient.
The key ingredient that I’m talking about is black cardamom. I’ve never known of this spice until I start to make Koi Soi dish. It has a deep and heavy smell, unlike the green and Siam cardamom. The flavour of and scent of black cardamom is quite strong, you won’t need much to add a good touch of aroma and you also can’t missed it out.
Luckily, black cardamom is nowadays available online, therefore anyone can get it easily.
If you are going to make Kao Soi dish, it’s worth investing on the spice, even though you probably will only be using 3 pods out of the whole bag for the dish.
How to work with black cardamom?
Black cardamom has tough outer skin. You have too peel out the outer skin first, and you only need to use the seeds inside. For me, it looks like a tiny coco pod.
Once you remove the skin and pick all of the seeds, you can toast the seeds before grinding in curry paste.
Toasting spice is most of the time beneficial because it brings out extra aroma and create toasty smell which also add another dimension of flavour to the dish.
Yum! I love Thai food! New subscriber here.
Hello Wendy! That's wonderful! When you make this dish please let me know how it goes :D And if you like to know more about any Thai dish, let me know :)
Hi New here! I got your channel info from the FB. Wanted to show my support I enjoy watching food channels. I enjoy cooking different dishes for the family and they sure love Thai recipes. This one looks really yummy. Thank you for sharing 😊👏
Thank you very much for your support! I enjoy learning new ways of cooking also! I hope you have a wonderful day ☺️
@@sproutthailand59 You're welcome. Have a great weekend too. 😊
Thanks for the recipe! One question: the adding of the juices, is that the same juice where I cooked the chicken in? (The skimmed coconut?)
Yes the skimmed coconut from the chicken. If it’s not enough you can also add just skimmed coconut as well :)
Hi I am hoping maybe you can help me. I used to order the most delicious noodles in a restaurant that closed because of covid. It sounded like kwaitow kimoa or maybe Kwai tao kemoa? I am so mad I can't remember it. It was a broad noodle coconut curry dish. It was heavenly and I can't remember the proper spelling of it to find a restaurant that serves it.
What can be used to replace black cardamom
Sorry for the belated reply. Black cardamom has very distinctive scent therefore it's difficult to replace. However you can ignore the ingredient and the curry will still taste good. Another option is to use ready-made Kao Soi paste.