Chef Hong Thaimee originally hails from Chang Mai in northern Thailand and today she returns to Epicurious to make the iconic curry noodle dish of the region, Khao Soi. See how Chef Thaimee builds the complex combination of flavors and textures—creamy curry sauce and silky egg noodles married with the flavorful crunch of pickled mustard and crispy fried noodles—step by step.
See the full recipe here: https://www.epicurious.com/recipes/food/views/khao-soy-gai
Director/Producer: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Talent: Hong Thaimee
Director of Culinary Production: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Culinary Researcher and Recipe Editor: Vivian Jao
Casting Producer: Vanessa Brown
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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0:00 The Go-To Dish of Chang Mai
0:24 Making The Khao Paste
3:31 Making The Chili Oil
4:10 Cooking The Khao Soi
5:41 Cooking The Noodles
6:49 How To Eat Khao Soi
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37 Comments
I can feel the "ลำness" from just watching her eat 😁
authentic recipes
This aint legit, more like a white person's version..
Can anyone tell me the name of the pickled mustard greens? A brand that everyone likes? A healthy brand- not too many chemicals ? Do I rinse them before eating?
Is that coriander seeds or mustard seeds?
queenie
This video make me wanna get out and find some Kao Soi to eat right now! LOL
Chef Hong splendidly present Thai food and our cultures as well. Thank you for do it so!!
Curry noodles are the greatest type of food and khao soi is probably the greatest single dish
that awesome and love it
Khao soi with seafood toppings is definitely my all time favorite, gonna taste it again when we go back to CM next time…😘
Nigella Lawson's Thai counterpart
As her said ginger is not a part of Thai dish and also not a part of this paste too. BTW, I didn't realized that we use oil to stir fried ginger and turmeric.
โดยปรกติพริกแกงข้าวซอย หรือพริกแกงหลายอย่างของไทย ไม่มีขิงเป็นส่วนประกอบ และการผัดเครื่องแกงนั้น เราก็ไม่ใส่น้ำมันลงไปเช่นกัน
Even thais can't deny Khao-soi, so why not try this dish?
sawadika mean hello
That's looks so delicious. What a cook
When she said " I believe bones give sweet flavors" my heart skipped a beat. She's the perfect woman.
This is noy easy, complex mixture of ingredients for paste, coconut milk is basic staple including desserts. Chiang Mai has the most delicious Khao Soy ever.
oddly enough, this is really popular in karachi pakistan
How about Nom Cit Nam Hew?
U r so calm n soothing ❤
เอาไปทำขายต่างประเทศน่าจะดี
My mouth is watering. She’s awesome!!!! Love Thai food. This Thai restaurant in Rockwall, TX named Khou Thai has the best coconut water I’ve ever tasted!!!
thank you for sharing
❤
I love Thai food, but am allergic to shellfish. I'm loving these northern recipes.
Mmmmm love Thai curry, wish we could easily get Thai herbs in the US.
Wonderful! Ty
Is this the “Thai yellow curry”?
Loved the way she said Pak chi roi na
i have a restaurant near me that makes fantastic khao soi. my favorite food in the world
We got our own version of Khao soi here in Pakistan which is definitely not authentic but it's still very liked. Very happy to see the authentic version I didn't even know it was a Thai dish.
I watched this vid 20 times and made an American version THEN… I came to Chiang Mai (still here) and took a cooking class where they said Khao Soi curry paste is the same as red curry paste (???) which was kinda disappointing. They did not mention ginger and I don’t think even had us use turmeric. BTW at this point I have been to about 5 different “famous” khao soi restaurants in Chiang Rai & Chiang Mai. I have only had one bowl where the broth was red and it was my least favorite of them all (although still delicious)…so now I am confused. I still plan to cook it according to the recipe in this vid because it is the closest to the tastes I have experienced here in Northern Thailand…but could you please clarify? Was my cooking school just being lazy by having us make regular red curry paste for khao soi??? Thanks for the video btw!!!
Khao soi hand down one of the best, if not the best curry/noodle in the world.
I’d eat the f outa that
Nice
More of Chef Hong please:)
I love you dear u very energetic ur food looks yummy 😋 😍 ❤