When you think of Khao Soi, you will think of a curry-ish bowl of noodles top with fresh corianders, some pickled cabbage, shallots, and of course the crispy noodles as condiments. So, I was at the supermarket and saw a packet of Khao Soi paste and thought maybe I should just get that and make one at home. But when I saw all this word ‘organic’ in each of the ingredients at the ingredients label – it just got me all skeptical that I put it back on the shelf. How can it be organic when its in a packet like that ? -_-

Instead I decided to make this one instead. You can dive straight to the recipe below or if you have the time you can read the rest.


Curry Broth

Paste (to be blended)

6-7 shallots

10 cloves of garlics

2 tbsp belacan (Thai Shrimp Paste)

2 tbsp chili bean paste

45g galangal

2 stalks lemongrass

20g ginger

1 tsp of turmeric

Spice- Dry ingredients

2 tbsp Indian Curry Powder

1 tbsp ground paprika

1tbsp ground Sichuan Peppercorns *optional

1/2 tsp ground cumin

1 tsp ground black pepper

700g beef, cut bite size

6 tbsp oil

250ml coconut milk

1 litre chicken stock (or 1 litre water + 1 cube of chicken stock)

6 tbsp fish sauce

1 tbsp thai palm sugar

1/2 tsp white vinegar


Chilli oil

To Assemble

Asian egg noodles

Coconut cream to drizzle

Pickled cabbage

Finely slices red asian shallots


Fresh Cilantro to garnish.

  1. Blend all the ingredients to make the paste with 2-3 tbsp oil until it is smooth and thick. Set aside.
  2. In a small bowl, mix all the dry ingredients and set aside.
  3. Brown the beef that has been cut into bite-size pieces. Do not overcrowd the pot with beef when doing this to avoid stewing instead of caramelising the beef. Set aside.
  4. Turn the heat down to medium and add the paste. Stir constantly to avoid burning and keep doing this until the paste starts to caramelise.
  5. Add the beef back into the pot, along with the spice mixture, coconut milk, chicken stock, fish sauce, palm sugar and white vinegar.
  6. Simmer the curry broth over low heat and cover with a lid and cook until the beefs are tender.
  7. Once done, you can prepare the condiments, and assemble the rest.
The base ingredients to make that delicious curry broth.
To assemble – I fried some of the noodles as well.


Curry powder : I used that beef/chicken curry powder here that you can find in our local supermarket.

Beef : You can use any fatty and flavourful beef like ‘daging tetel’, or beef short ribs , but since I don’t have that much time to cook it long – I end up with my favourite cut again for quick and easy cook ; yes, tenderloin.

Noodles : I used ‘mee panjang’ / long noodles (still made out of egg) because I can’t seem to find the kind of ‘Asian egg noodles’ , I used the flat ones.

Chilli bean paste : I saw a blogger used fermented chilli paste for a more complexed flavour (instead of just dried chilli) but of course can’t find that in our supermarket. So, I Googled it and every result pointed to Lee Kum Kee Chili Bean Paste and surprisingly I do have it in my pantry. I decided to give that a try and I don’t know about complexity of the broth but it was hella good.

Anyhoo, give this recipe a try. If you have any questions on any of the ingredients – don’t be shy. feel free to message me at my Instagram : @thestolenrecipes.



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