So I tried making a khao soi paste but for whatever reason I can’t get it any more into a paste. It’s more chunky. I tried using a ninja food processor and a mortar and pestle and after 25 mins of both of those this is the best I could get it. Any advice on how to get it less chunky? Or will this be okay? It has lemongrass, Thai chiles, galangal, cumin, coriander, black cardamom, turmeric, salt, shrimp paste, shallots, garlic clove..
by Owl253
2 Comments
Not super helpful right now but for the future….I use Mae Ploy red curry paste when I make khao soi and I swear it tastes just like the khao soi I’ve had in Thailand.
I would say you want your paste super chopped up, no bits as they’ll float around in the soup. I think a good food processor might be the way, that’s what I used to make other curry pastes in the past.
EDIT: I’m talking cuisinart food processor, or even a vitamix blender :/
I agree with the food processor recommendation. It helps a lot with grinding the ingredients down.