greenpick
For those craving new flavors, traditional Thai cuisine.
Introducing 'Khao Soi'.
Khao Soi is a traditional dish from northern Thailand. It is hard to find in Bangkok and is mainly enjoyed in northern regions like Chiang Mai and Chiang Rai, so many people who have traveled to central areas like Bangkok or southern areas like Phuket may not have had the chance to try it.
Khao Soi is said to have originated in southern China, and as it spread to Myanmar, it was a dish made with rice noodles.When it spread to Thailand, it evolved into a dish using egg noodles instead of rice noodles.
Khao Soi is made with curry paste, coconut milk, chili, turmeric, onion, and more. Although it is a noodle dish with curry as the main ingredient, it has a unique charm different from Japanese curry udon.
Since egg noodles are used, you can enjoy a different texture compared to udon or rice noodles, and with crispy fried noodles added as a topping, you can also enjoy the crunchy noodles with the broth.
Additionally, with the inclusion of Vietnamese chili and chili oil, you can enjoy a spicier and more tingling heat.
What surprised me most when eating Khao Soi was its spiciness. At first glance, I didn't expect it to be spicy, but I was surprised by the tingling sensation on my tongue when I tasted it, and depending on the restaurant, I was also surprised by how spicy it could be.
Although I consider myself quite good at eating spicy food, there were Khao Soi restaurants where I kept reaching for water while eating.
So, the Khao Soi I am introducing this time comes in two levels of spiciness.
For those who prefer a basic level of spiciness,"Easy Level" - Step 1,
For those who enjoy spicy food and find the spiciness of Shin Ramyeon manageable,You can choose "Medium Level" - Step 2!
Khao Soi can be enjoyed in various types depending on the main topping added to the basic broth base.
The most popular flavors are Beef Khao Soi with beef, Chicken Khao Soi with chicken, and Seafood Khao Soi with seafood.
You can see how popular Khao Soi is in northern Thailand by the fact that there is even a Khao Soi Road in Chiang Mai.This area is so densely packed with Khao Soi restaurants that it's even called Khao Soi Road.
There are several Michelin-awarded restaurants serving Khao Soi, and some Khao Soi restaurants have a history of about 100 years, making Khao Soi a popular and historic dish in northern Thailand.
While staying in Chiang Mai, we tried Khao Soi at more than 10 specialty restaurants, including several Michelin-awarded spots, and now we'd like to introduce a few of the most famous ones!
The first place was 'Khao Soi Nimman,' located in the Nimmanhaemin area. At this place, you'll be surprised first by the line of people waiting as soon as you arrive, and second by the fast turnover despite the large crowds.
<Seafood Khao Soi at Khao Soi Nimman>
Here, the amount of broth was small, just enough to soak the noodles.When you think of noodle dishes with broth, Korean noodle dishes usually have a lot of broth, but in Thailand, the amount of broth in Khao Soi varies greatly depending on the restaurant.
The second place I'd like to introduce is Khao Soi Mae Sai, where we waited the longest. Although it was a shabby and small shop, it was always crowded with people from opening until closing.
Compared to the previous place, this one had more broth, but not enough to scoop or drink like Korean soup dishes.
<Chicken Khao Soi at Khao Soi Mae Sai>
Lastly, the Khao Soi specialty restaurant I'd like to introduce is simply called Khao Soi. The simplicity of the name made me think they must be very confident in their food, just like a Korean gamjatang restaurant simply named Gamjatang.
This was the only Khao Soi specialty restaurant we visited that used udon noodles instead of egg noodles. The Japanese-style atmosphere, from the exterior to the tableware, made me think that's why they used udon noodles, but I still felt that egg noodles suit Khao Soi best.
After visiting many Khao Soi restaurants and returning to Korea, we developed and tested our own recipes, and now we're introducing three types of Khao Soi: beef, chicken, and seafood!
For the beef, we used sirloin to keep it tender yet give it a steak-like chew. The meat is sliced thinly so it's easy to eat with the thin egg noodles.
For the chicken, we used chicken tenderloin to keep it soft and light in flavor. Personally, among beef, chicken, and seafood, I think chicken is the best topping to go with Khao Soi broth.Since the dish contains strong ingredients like curry, nutmeg, and coconut milk, I felt that the mild flavor of chicken is the best match as a topping.
Lastly, the seafood version contains squid, mussels, and shrimp. This option is for those who don't eat meat or prefer seafood over meat.
The Khao Soi we're introducing this time is a slightly Korean-style version of the original Thai Khao Soi.
Just enough broth to soak the noodles~We felt the soup portion might be a bit small, so we increased the amount.
Since some may find it a bit spicy, we adjusted the spiciness to two levels.
Also, the fried noodle topping, which is usually soaked in the soup from the beginning, is now packaged separately so you can add it just before eating to enjoy it crispy.
Lastly, what we always felt when eating Khao Soi was that the amount of noodles was very small. This time, we included a generous portion so you can feel full, instead of finishing it in just one bite!
How to enjoy Khao Soi
1. Boil the egg noodles in boiling water until cooked (about 5 minutes).
2. Put the thawed Khao Soi sauce in a pot, bring it to a boil, then add the cooked egg noodles.
3. Place the separately provided fried egg noodles on top as a topping, then mix the noodles and fried noodles together before eating!
4. You don't have to eat it only with noodles. You can pour the heated sauce over rice and enjoy it like curry for a different taste! Or, even if you don't use the provided egg noodles, you can use spaghetti, udon, or any noodles you like to create your own Khao Soi!
<Khao Soi Ingredients>
Curry paste, coconut milk, egg, flour, chili, garlic, onion, salt, coriander, beef, chicken breast, squid, mussel, shrimp, nutmeg, turmeric, lime, lemongrass, lemon, fish sauce, sugar, pepper.
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We are Greenpick, a food lab run by a couple who majored in culinary arts!
A husband who studied Italian cuisine at ICIF and a wife who studied pastry and baking at Le Cordon Bleu...
Having worked in different culinary fields, we now complement each other and joyfully research to develop new and fun products based on our experience.
As parents with young children, we always strive to develop products that can be enjoyed with kids, family, and friends.
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The reason I came to Wadiz
I came here to introduce Khao Soi, a traditional dish from northern Thailand, to Wadiz supporters.