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


Khao soi is my favorite soup on planet earth. Period. Here’s how to make it on a weeknight. Get a year’s supply of Vitamin D + 5 individual travel packs FREE with your first purchase. Click: ☕Enjoy this content and want to show support? Consider buying me a “coffee” here: 📸INSTAGRAM: 🔪MY GEAR: MICROPLANE: BOOS BLOCK CUTTING BOARD: PLASTIC CUTTING BOARD: ESCALI DIGITAL SCALE: HALF SHEET PAN + RACK: 6.75qt LE CREUSET — DUTCHANT OVERAD: THERE —- RECIPE —— 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. —— SOUP ▪1 1/2lbs/700g boneless skinless chicken thighs ▪Salt ▪40g or 3Tbsp Coconut oil ▪2 14oz/414mL cans coconut milk ▪1kg/4c chicken stock (Full tutorial in this video: ▪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. Reduce heat to low to cook for 15-20min or until thighs are fully cooked and tender. oth. 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. —— 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: EPIDEMIC SOUND. Free trial available at: #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 **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links, I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! .





  1. i lived in chiang mai growing up. i ate khao soi every day for lunch. I never saw it done w. chicken-always crispy pork. I'v made it w. chicken and it's good but not authentic. also Mae Ploy brand curries do not taste like norhten thai curries. the brand Mieseri (sp) is much closer to the curries of chiang mai. Their red curry is spot on. fish sauce also is key. without it it aint khao soi. we put 6-8 whole cloves of garlic on top as a garnish. yum

  2. 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.

  3. Great video, but just a bit of a note on your use of curry powder. Curry powder is not a spice, it's a type of spice mix. There are many versions, but generally they contain things like ginger, garlic, turmeric, cardamom, chilies, cumin, coriander seeds etc. This leads into your use of curry powder also being a bit weird. You already have a curry paste with all the other ingredients, not sure why you'd add a random spice mix where you have no control over the balance of spices when you literally just put in all the same spices into your paste, but fresh. It's like spending time making ramen all from scratch, then filling in a bag of instant ramen spice mix.
    This is also why red curry paste doesn't have curry powder, as you mentioned. It would never make sense to list that, they list all the different ingredients in the curry. Technically, it does have curry powder in there, but they list the separate ingredients. Curry powder is mostly used as a term for that premade mix of spices you can use as the sole spice for a dish, as opposed to actually making the dish from scratch.

  4. 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.

  5. Thanks Brian. I went to the asian market today and found the lemongrass and pickled mustard greens (which are delicious!) I was confused about your measurement conversions though. It says 5g or 1tsp salt but then it also says 12g or 4tsp tumeric and 10g or 4tsp curry powder. Maybe I'm not used to metric conversions bc I thought the conversion would be the same, regardless of the ingredient.

  6. that bowl is screaming all kinds of texture and rich aromatic flavor. a word on eating noodles the asian way. asians do not bring a bunch of noodles to their mouth, bite them and then let the noodles below the bite drop back into the bowl. of course you can eat it however you want, but if you dont want to be recognized as a dweeby foreigner who doesnt get it about noodles, keep the bowl closer to your face, take a smaller bit of noodles on your chopsticks and slurp them all into your mouth kinda vigorously. yes, slurp. the louder the better. then everyone will wanna be your friend, from korea to japan to china to siam

  7. 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. Soooooo good!!!! It is the best tasting soup on earth! Thank you!!!!!

  8. I too love this weekender series and have made many of the recipes with the exception of the salad's. (just cannot get into salad even Though I know I really should.) So far my favorite, by far, is the Thai basil chicken which is out of this world delicious. I have yet to be able to do any of them in 30 minutes.
    I would like to see a video explaining the different types of noodles. I get confused by which to use when and I can never seem to find the right ones. The only Asian noodles my local markets seem to have are rice noodles. Although I do want to visit a local Asian market.

  9. Dude… Why does every western chef who shares a "Thai" recipe believe that ginger is an acceptable substitute for galangal? The two taste totally different – ginger dominates whatever you add it to, galangal hides and blends. THEY ARE NOT THE SAME, THEY JUST LOOK ALIKE!!

    Galangal and lemongrass (and to a lesser extent, lime leaf) are the core flavorS of Khao soi and Tom Yum (among numerous other Thai dishes) – so if you don't have those two flavorings, you ain't got dinkey-doo. This is NOT Khao soi !! I don't doubt that it tastes nice, but any Khao soi shop proprietor who offered this to customers in Chiang Mai would be tarred and feathered in the town square.

    If you want Khao Soi at home, order a Thai made commercial paste online – that will get you a lot closer to the real thing.