Kao Soi Paste Recipe

This recipe is a game changer for bringing authentic Thai flavors to my kitchen, and I absolutely love the process of creating such a fragrant, homemade curry paste from scratch. The combination of spices and aromatics gives off an incredible aroma while cooking, making my kitchen smell like a gourmet restaurant, and it’s so satisfying to know I crafted this culinary magic myself!

I create vibrant spice blends, and Kao Soi Paste is a favorite of mine to make. Ingredients that make up the paste include soaked dried red chilies, toasted coriander seeds, and the earthy tones of cumin.

Some might include a bit of too-forward ginger (because really, fresh ginger is often put into far too many things) or a flavor too close to that of nutmeg when making a similar Kao Soi Paste; don’t do that!

Ingredients

Red chilies, dried: They contribute heat; and appear to have some compounds with action similar to that of capsaicin.

Those compounds aid digestion.

Coriander Seeds: Aroma of nut; supply of dietary fiber, antioxidants.

Earthy flavor; contains iron, beneficial for metabolism.

Cumin Seed:
Turmeric Powder: Bright color; anti-inflammatory, high in curcumin.

Garlic has a sharp flavor; it fortifies the body’s defenses and has a compound called allicin.

Galangal: A spicy, peppery cousin of ginger native to Southeast Asia, with a flavor more akin to cardamom than to any of its ginger family members.

Like ginger, galangal has long been used in cooking and in traditional medicine.

Its sharpness and heat make it a valuable spice for soups and stews, as well as for some stir-fried dishes.

Galangal is especially delicious with rich, fatty meats—a preparation in which it shines.

Citrus notes; antimicrobial; aids in stress relief: lemongrass.

Shrimp Paste: Protein-rich source of umami depth.

Increases flavor complexity.

Ingredient Quantities

“`html

• 10 dried red chilies, seeds removed, soaked in hot water
• 2 tablespoons coriander seeds, toasted
• 1 tablespoon cumin seeds, toasted
• 1 teaspoon black cardamom seeds
• 2 teaspoons turmeric powder
• 5 cloves garlic, peeled
• 3 tablespoons shallots, chopped
• 1 tablespoon galangal, chopped
• 2 lemongrass stalks, white part only, chopped
• 1 tablespoon shrimp paste
• 1 teaspoon salt
• 2 tablespoons vegetable oil

“`

Instructions

1. Drain the soaked, dried red chiles and set aside.

2. In a pan that has no moisture, toast the seeds of coriander and cumin. Use medium heat and stay close to the stove. You’ll know when to stop because you will smell the spices toasting.

3. With a mortar and pestle or a spice grinder, grind the toasted seeds of coriander, cumin, and black cardamom to a fine powder.

4. In a blender or food processor, combine the soaked chilies, fresh spices, turmeric powder, garlic, shallots, and galangal and blend into a paste.

5. Put the mixture in the blender and add the shrimp paste and salt.

6. Mix the ingredients until they are smooth and pasty. They will probably need to be helped along with a little water or oil. If you have a blender, use that. Otherwise, mix with a small amount of elbow grease in whatever kind of bowl you have.

7. In a pan, warm the vegetable oil over medium heat.

8. Add to the pan the blended paste and cook, while stirring almost continuously, for about 8-10 minutes until the paste thickens and is very aromatic.

9. Take the paste off the heat and allow it to cool.

10. Keep the Kao Soi paste in a container with an airtight seal in your refrigerator for a maximum of one week. If you need to store it for a longer period, stick it in your freezer.

Equipment Needed

1. Colander or sieve (for draining soaked chilies)
2. Pan or skillet (for toasting seeds and cooking paste)
3. Mortar and pestle or spice grinder (for grinding spices)
4. Blender or food processor (for blending ingredients into a paste)
5. Mixing bowl (optional, for mixing if not using a blender)
6. Measuring spoons (for accurate measurement of spices and ingredients)
7. Airtight container (for storing the paste)
8. Spatula or wooden spoon (for stirring)
9. Small knife (for chopping garlic, shallots, galangal, and lemongrass)
10. Cutting board (for preparing ingredients)

FAQ

• Q: Can I use fresh red chilies instead of dried?A: For the real taste and feel, you must use dried chiles. But if you must use fresh, go right ahead. Just don’t forget to compensate for the water you’ll be introducing into the mix.
• Q: Is there an alternative to shrimp paste for a vegetarian version?A: Absolutely, using fermented soy paste or miso in its place is a good shortcut to not lose any umami flavor.
• Q: How long can I store the paste?A: The paste has a refrigerator life of one month and must be stored in an airtight container.
• Q: Can I freeze the paste?A: Definitely! The shelf life is stretched to six months when you freeze it. Before using, thaw out in the refrigerator.
• Q: Do I have to toast the spices?A: Toasting the seeds of coriander and cumin boosts their taste, which makes the paste even more fragrant.
• Q: What can I use instead of galangal?You can use ginger instead of galangal, but it will change the flavor a little.
• Q: Can I make this paste less spicy?Yes, the heat can be reduced by adjusting the number of chilies or by removing more seeds.

Substitutions and Variations

10 dried red chilies → Substitute with 1 tablespoon of red chili powder or 5-6 fresh red chilies.
Substitute 2 tablespoons ground coriander for 2 tablespoons coriander seeds.
1 tablespoon ground cumin.
1 tablespoon galangal → Use 1 tablespoon ginger as a substitute, though this will slightly alter the flavor.
Use 2 teaspoons of lemongrass paste or 2 teaspoons of lemon zest for a different flavor profile.

Pro Tips

1. Adjusting Heat Level If you prefer a milder paste, you can reduce the number of dried red chilies or remove the seeds before soaking. Alternatively, for extra heat, leave some of the seeds in.

2. Freshness of Spices Ensure your spices are fresh for maximum flavor. Store coriander and cumin seeds in a cool, dry place and check their aroma before using. If they smell stale, it’s better to get a new batch.

3. Galangal and Lemongrass Substitutes If you have trouble finding fresh galangal or lemongrass, you can use galangal powder or lemongrass paste in smaller quantities. These substitutes won’t fully replicate the fresh ingredients’ flavor, but they will provide some of the aromatic notes.

4. Shrimp Paste Cooking Tip To mellow the flavor of the shrimp paste, you can wrap it in foil and toast it briefly over a gas flame or in a dry pan before adding it to the blender.

5. Consistent Blend To achieve a smooth and consistent paste, occasionally stop the blender and scrape down the sides. This ensures everything is well incorporated and no chunks remain. Adding a small amount of water or oil can also help achieve the desired consistency.