Homemade Khao Soi Paste
Chiang Mai Noodles Paste
Welcome to healthythairecipe.com! I have posted several Khao Soi dishes on my blog to you guys. Now, this dish is becoming popular in modern Thai restaurants around the U.S. and it makes me so proud. Why? Because it’s my hometown (Chiang Mai) signature dish. P.F. Chang’s has this dish on their lunch menu and calls it “Chiang Mai Noodles”!
On my blog, I have 2 versions of my Khao Soi. The easy and fast version and the traditional and healthier version. I just use a combination of red and yellow curry that I buy from a grocery store on the easy fast Khao Soi version. For the traditional and healthier version, I make the paste myself from a scratch!
Let’s make the homemade paste!
Making homemade Khao Soi paste is not as hard as I think. The ingredients might be quite hard to find, but if you live in a big city especially the area that they have an Asian grocery store. I am pretty sure you can find everything on the ingredient list in one place.
Ingredients
- 1½ TBSP Shrimp Paste
- ½ TBSP Curry Powder
- 1 TSP Tumeric Powder
- 5 Dried Thai Chili
- 1 TBSP Sliced Pickle Rhizome
- 1 TBSP Minced Garlic
- 1 TBSP Sliced Lemongrass
- 4 TBSP Sliced Shallot
- 1 TBSP Sliced Lemongrass
- 1 TBSP Stevia
Khao Soi Paste Ingredients
Instruction
- Get a mortar and pestle ready. If you don’t have them, you can use a processor. In a case that you’re using the processor, you can throw all the paste ingredients at once in the processor. But if you’re going get real and do something truly traditional way by using the mortar and pestle, here’s what you need to follow.
- Crush the Thai chili in the mortar with the pestle then add pickle rhizome, minced garlic, sliced lemongrass and shallot in the mortar. Pound everything until it becomes smooth.
- Lastly, add shrimp paste, stevia, curry powder, and turmeric powder mix and crush all the ingredients together.
- 1½ TBSP Shrimp Paste
- ½ TBSP Curry Powder
- 1 TSP Tumeric Powder
- 5 Dried Thai Chili
- 1 TBSP Sliced Pickle Rhizome
- 1 TBSP Minced Garlic
- 1 TBSP Sliced Lemongrass
- 4 TBSP Sliced Shallot
- 1 TBSP Sliced Lemongrass
- 1 TBSP Stevia
- Get a mortar and pestle ready. If you don't have them, you can use a processor. In a case that you're using the processor, you can throw all the paste ingredients at once in the processor. But if you're going get real and do something truly traditional way by using the mortar and pestle, here's what you need to follow.
- Crush the Thai chili in the mortar with the pestle then add pickle rhizome, minced garlic, sliced lemongrass and shallot in the mortar. Pound everything until it becomes smooth.
- Lastly, add shrimp paste, stevia, curry powder, and turmeric powder mix and crush all the ingredients together.
Did you know that recent research has shown strong evidence that there is an increase in total calories consumed with an increase in processed food consumption? We try to avoid processed ingredients as much as possible. In fact, we have a category for homemade sauces and pastes so you can make them at home and avoid the extra sodium and other things added to store-bought items, designed to increase shelf life. Below is the link to that category.
https://healthythairecipes.com/category/sauce/
As always, we do our best to make the healthiest recipes we can but your situation is fact dependent so if you have any special dietary concerns, check it out with your doctor. We would love to hear your opinions in the comments section below.
If you love Khao Soi, (Chiang Mai Noodles), you might dig one of the recipes below.
Easy Khao Soi- Easier to Make and Still Amazing Rich Flavors
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