Authentic Khao Soi Recipe Northern Thailand, Thailand

First, prepare the paste. Extract the seeds from black cardamom pods and transfer them to a skillet set over medium heat. Put in coriander seeds and, while stirring frequently, toast them until the coriander turns a bit darker. Then, take them off the heat and put them aside.

Use the same skillet on high heat for the ginger, shallots, and turmeric. Sear them until they develop a light char, then turn them over to char on the other side. Once done, remove them from the skillet. If needed, chop the ginger into smaller bits to ease the grinding process with a mortar and pestle.

For blending the ingredients into a paste, you can opt for either a coffee grinder or a mortar and pestle.

When using a coffee grinder, pulverize the roasted black cardamom and coriander seeds into dust, then set them aside. Next, turn the dried chilies into a fine powder. Then, move on to a mortar and pestle to mash the ginger, shallots, and ginger into a paste. Mix the dry and wet ingredients to make a uniform blend.

If using a mortar and pestle from start to finish, first, crush the cardamom and coriander into dust and put aside. Add the rehydrated chilies and some coarse salt and grind into a paste. Next, add the ginger, shallots, and turmeric. Combine everything into a paste.

To start making the khao sai, first, saute the curry paste in 1 tbsp of vegetable oil over medium heat for about 30 seconds.

Next, pour in half a cup of coconut milk, continuously stirring until the mixture thickens and reduces. In some cases, the oil in the coconut milk may start to separate at this stage; if it doesn't, that's still fine.

Proceed to add the chicken pieces, stirring them into the curry mixture to ensure they're well coated. Follow this by adding the rest of the coconut milk, water, and a majority of the seasonings, keeping some aside for later touch-ups. If you're using a partially homemade curry mix, lightly crush the black cardamom pods so they open, and add them to the pot for added flavor.

Bring the soup to a boil, then reduce the heat to allow it to simmer. Let the chicken cook for 20-30 minutes until it becomes tender enough to easily pull apart with a fork. Note that if you're using drumsticks, this might take around 40 minutes.

Once the chicken is thoroughly cooked, sample the broth and tweak the seasoning as needed. You can add more water or coconut milk, depending on your preference for broth consistency.

While the soup is cooking, prepare the crispy noodles.

Shorten the noodles to about 4" (10 cm). Warm roughly 12 (2.5 cm) of oil in a broad pan or wok until it reaches 350°F/180°C.

Gently place a small cluster of noodles in the hot oil, pressing them down a bit during frying (fry the noodles in batches). When the sizzling begins to lessen, turn over the noodles and continue frying until the sizzle ceases, indicating the noodles are now crispy. Take them out and place them on a paper towel to absorb excess oil. Each batch should only take a short amount of frying time.

To cook the noodles, first, heat lots of water in a big pot until it reaches a rolling boil. In the meantime, divide the noodles into individual servings if needed to be portioned.

When the water is boiling vigorously, gently add a single serving of egg noodles, stirring them to separate. Let them cook for about a minute, then lift them out with a noodle strainer and transfer them into a serving dish. Continue this process with each portion, ensuring the water returns to a boil before adding the next.

If you're preparing a smaller quantity, as in this case, it's advisable to cook the noodles one serving at a time to avoid the hassle of detangling a large mass of cooked noodles. Using a noodle strainer here can be particularly helpful.

For serving, ladle the steaming curry broth over the cooked noodles in each bowl. Add the prepared chicken on top. Garnish with a generous amount of crispy noodles; if desired, sprinkle with chopped cilantro and green onions. Serve the dish right away, accompanied by various condiments.