kim chi puff puff powder

AUTHENTIC KHAO SOI CHIANG MAI NOODLES

This traditional Khao Soi Curry from Chiang Mai is a flavorful dish from Northern Thailand. It combines a rich, creamy coconut milk broth with tender chicken and soft egg noodles, making it both comforting and easy to enjoy.

WHAT IS KHAO SOI?

Khao Soi is a flavorful Thai dish, particularly popular in Chiang Mai, featuring tender chicken in a creamy coconut curry noodle soup. The curry is made with coconut milk and a distinctive red paste that gives it a rich, aromatic taste. Traditionally, the dish is topped with crispy noodles, pickled mustard greens, and chilies for an added kick and texture. Although it’s not typically found as street food, Khao Soi can be enjoyed in food courts or restaurants. If you’re craving Thai cuisine, this delicious dish is a must-try!

INGREDIENTS

For the Khao Soi Curry

  • 1 pound wonton or egg noodles (dried or fresh, available at Asian grocery stores)
  • Vegetable oil (or avocado, canola, or coconut oil for deep frying the noodles)
  • Khao Soi curry paste (adjust the amount based on your desired spice level)
  • 1.5 pounds chicken drumsticks (chicken thighs work well too)
  • 14 ounces coconut milk (1 can)
  • 3 cups low or no-salt stock
  • 2.5 tablespoons soy sauce
  • 1.5 tablespoons fish sauce
  • 1.5 tablespoons sugar (palm sugar or brown sugar preferred)

For the Khao Soi Paste

  • 2-10 dried chilies (adjust for spice level)
  • 1 teaspoon salt
  • 3 ½ tablespoons fresh turmeric (or 1.5 tablespoons powdered turmeric)
  • 3 brown cardamom pods (or 1 teaspoon powdered cardamom)
  • 1 tablespoon coriander seeds (or 2 teaspoons powdered coriander)
  • 1 tablespoon curry powder
  • 2.5 ounces shallot (finely chopped)
  • 1 tablespoon garlic (finely chopped)
  • 2 tablespoons fresh ginger (finely chopped)
  • 1 tablespoon water
  • 1.5 teaspoons shrimp paste

INSTRUCTIONS

FRY THE NOODLES

  • Heat enough oil in a medium saucepan for deep frying. Once the oil is hot, add a handful of noodles and fry them until golden brown (this should only take a few seconds).
  • The noodles will puff up quickly, so use a wire-mesh skimmer to remove them and place them on a paper towel-lined plate to drain. Repeat with remaining noodles.

PREPARE THE KHAO SOI NOODLES

  • Cook the noodles for the curry according to the package instructions. Once cooked, set them aside for the curry broth.

MAKE THE KHAO SOI PASTE

Combine all the paste ingredients in a food processor. Blitz until smooth, creating your Khao Soi paste.

COOK THE COCONUT MILK AND PASTE

  • In a large stock pot or Dutch oven, heat the thick, creamy part of the coconut milk (about ⅓ cup) on medium-high heat.
  • Cook it until the oil begins to separate and bubble, about 2 minutes.
  • Add the curry paste and stir, forming a rich, creamy yellow/orange sauce.

MAKE THE BROTH

  • Add the remaining coconut milk and stock to the pot, stirring to combine.
  • Add the chicken, lower the heat to medium, cover, and simmer for 20 minutes, stirring occasionally.

SEASON AND FINISH

  • Add the fish sauce, soy sauce, and sugar to the broth. Stir well and cook for an additional 2-3 minutes. Taste the broth and adjust seasoning as needed.

NOTES

When using store-bought pickled mustard greens, taste them before using. Some brands can be too salty or sour. Rinse or use less if necessary, and soak in cold water for 1-2 minutes to mellow out the flavor. After draining, chop them into small pieces.

  • The crispy noodles can be stored in an airtight container for up to 2 weeks in a dry pantry.
  • To ensure a smooth Khao Soi paste, always use a food processor.
  • You can make the Khao Soi paste a few days ahead to save time.
  • Adjust the heat level by varying the amount of curry paste used.

GLUTEN FREE ARTISAN BREAD

That sounds like an incredible gluten-free bread! The texture of artisan bread can be difficult to replicate without gluten, so it’s awesome to hear that this one is so successful. Do you have the recipe or any tips for making it? I’d love to hear more about how you achieved that perfect crust and soft interior!

INGREDIENTS

  • 3 cups (420 g) Kim’s gluten-free bread flour blend
  • 1½ teaspoons xanthan gum (additional to what’s already in the blend)
  • 1 tbsp (5 g) psyllium husks (or 1 ½ teaspoons psyllium husk powder)
  • 1 tbsp (9 g) instant/rapid rise yeast (not active dry yeast)
  • 1 teaspoon kosher salt
  • 1¾ cups (420 ml) warm water
  • 2 tbsp (26 ml) olive oil
  • 1 tbsp (21 g) honey

INSTRUCTIONS

Step 1: Mixing the Dough

In the bowl of a stand mixer with the dough hook attachment, whisk together all the dry ingredients. Add the honey, olive oil, and warm water. Mix briefly, then knead on medium-high speed for about 5 minutes. Scrape the dough into a cohesive mass using a rubber spatula, cover, and place in a warm, draft-free area to rise for 1-2 hours, or until doubled in size.

Step 2: Refrigerating the Dough

After the first rise, refrigerate the dough for at least 6 hours, or up to 10 days, to allow it to ferment and develop flavor.

Step 3: Shaping the Dough

When ready to bake, remove the dough from the refrigerator. On a floured surface, knead until smooth, adding more flour as needed. Shape the dough into a boule (round loaf) or baguette, ensuring it fits your baking method.

Step 4: Second Rise

Place the shaped dough on parchment paper and cover loosely with plastic wrap. Let it rise in a warm area until visibly puffed (about 30-60 minutes).

Step 5: Baking Methods

  • Baking Steel or Stone: Preheat your oven to 450°F with a baking steel or stone in the middle rack and a shallow pan below. Once the dough has risen, carefully score the top with a serrated knife. Transfer the dough onto the baking steel (or stone) with parchment paper. Pour hot water into the shallow pan for steam, then bake for 30-40 minutes, depending on loaf size.
  • Dutch Oven: Preheat a Dutch oven to 500°F. Carefully lower the dough (with parchment paper) into the Dutch oven, cover, and bake for 40 minutes. Remove the lid and continue baking for 20 minutes to achieve a golden crust.

Step 6: Cooling

Allow the bread to cool completely on a wire rack before slicing, to prevent a gummy texture inside.

NOTES:

This recipe makes 2-3 loaves, depending on size. Store extra dough in the refrigerator for up to 10 days, or freeze for up to 3 months.

You can shape the dough into different types of bread and even use it for pizza!

The bread’s flavor deepens with age, so don’t worry if it ferments a bit longer in the fridge.

Pro Tips:

  • If you prefer to avoid psyllium husks, reduce the water to 1½ cups (360 ml).
  • For high-altitude adjustments, consider slight changes in yeast, water, and salt levels.

Enjoy your freshly baked, gluten-free artisan bread with a perfect balance of crispy crust and soft, airy interior.