Khao Soi Thai Curry

Anytime Thai Curry is mentioned, it invokes thoughts of lemon grass, garlic, galangal, and spice - Khao Soi (literally meaning “cut rice”) is a different experience - ginger, fresh turmeric, shallots and black cardamom are the stars of this tasty curry that originates from the northern region of Thailand. It is said to have come about through Burmese immigrants through the indigenous mountain people of northern Thailand (Chang Mai area). This dish originally used rice noodles dyed yellow but at some point morphed into wheat egg noodles - egg yolks replacing the yellow dye color. Traditionally served as a soup using bone-in chicken pieces with a savory soup-like broth with noodles and topped with crunchy noodles, pickled mustard greens, and shallots. The most interesting flavor in this dish is certainly the black cardamom - very different from it’s cousin, green cardamom, it has almost a tobacco or tanned leather aroma - but when the sticky little seeds inside the pods are toasted, it lends an incredible depth of flavor, almost menthol (mint is used often in Thai and other Asian dishes). Our version is more of a curry rather than a thin soup with either chicken pieces or vegetables - and topped with crunchy noodles, makes for a wonderful textural and flavorful experience -

Enjoy!