30 MINUTE KHAO SOI (The Best Tasting Soup on Earth) | WEEKNIGHTING

[@chaoton]

As a Thai, I love how most of our famous foods are everyday food. Their process is simple and easy to make, no strict recipe you can eyeballing, and long as you can get your hand on the right ingredients it’s hard to fail a dish.

[@TU-zy8xy]

Ahhhhhhhhhhhhhhhhhhhh ✨🔥

[@ZeroBlazar]

how about Jamie oliver's Green cury

[@sweetsourorange]

@@ZeroBlazar NO.

[@user-normalguy]

@@ZeroBlazar lolllll

[@teemuh93]

​@@ZeroBlazar I wonder if he used mango chutney or chili jam

[@marindaluyer1184]

As a European, I just want to say I really appreciate that you actually show the amount of grams I need in recipes. You don't want to know how many times I have to google how much an ounce or pound is. Thank you for that!

[@labibraffique3600]

Damn Americans and their damn imperial system 😒

[@hayleyandhebeshows4137]

@@labibraffique3600 will q

[@Fimnbulvetr]

As an American I can safely say every single one of us also googles how to make conversions in our own system cuz it literally makes no sense

[@andrewkrahn2629]

I totally support standardizing stuff. That said, it's fun to talk about the US system because it's interesting. The weird conversions exist because when the system was invented it wasn't one system, and the different parts were never intended to be used together. People used a different scale to measure construction lumber than to tax land area. So most of the whackier conversions sound impractical to use because no one ever actually used them. The rest of it is usually just doubling (with some not having their own name) Tablespoon Ounce (1/4 cup) (1/2 cup) Cup Pint Quart (2 quarts) Gallon Peck and Bushel have volumes measured in gallons, but they were designed for drygoods like apples and grains, not liquids, so they weren't really supposed to have a clean conversion, because when would you be buying a gallon of apples, and who could lift a bushel of ale. At some point a pint of liquid was considered equal to a pound, which was nice! But they had different needs, so this meant that the wine pint was larger than the water pint, since booze is lighter. The mile was originally 1000 paces (distance between two places your left foot lands), very like a meter/kilometer. Each was divided into 5 feet. But lots of different cultures used the "foot" as a system of measurement, and the UK had a slightly different definition of that unit than Rome had. Preserving the length of the Roman mile was much easier than keeping a nice round conversion, so they redefined the existing length of the Roman mile from 5000 Roman feet to 5280 of their unit. It would be cool if everyone was using the same units, though I'll miss the powers of two in the imperial system. Also, 12 shows up sometimes in the US system (notably 12 inches in a foot) because before Arabic numerals showed up with their zero, base 12 was also very common in Europe and elsewhere.

[@silentj624]

@@Fimnbulvetr speak for yourself. Lol

[@IanBorders]

I lived in Northern Thailand, Chiang Mai and Pai for 12 years and no joke, it's the best tasting soup on earth. I probably ate it 2-3 times a week over that whole 12 years and had every version at some of the most iconic places that make it. I've learned to make it from my (Thai) wife's family. Generally, the chicken is wing drummettes or drumsticks because rather than using chicken stock, they do it more as a one-pot method, where the bone-in chicken is part of the broth flavoring process, it's also often made with beef. Another interesting note regarding the Indian vs Thai flavors is, the paste with the cardamom is actually more authentic. Khao Soi originally started in Yunnan and was heavily influenced by Persian Muslims who brought spices from India in the 17th-century spice trade. Black cardamom is basically the main thing that makes Khao Soi curry paste different than all the other curry pastes. I'm definitely gonna give this version a go though because it is a hell of a process, and I would love if I could get even 80% there with a quick 30-minute version.

[@EastofVictoriaPark]

Northern Thailand is lovely, but Pai sucks.

[@Mickey_McD]

Nice endorsement of his recipe.

[@waiguohome1087]

That's interesting. I've been living in Yunnan for 7 years, and we don't have any local curry (perhaps anymore). Even having traveled to the southern border many times, you can't even find any vietnamese or thai restaurants that haven't been started as just interest shops for international cuisine. However, there are many similarities with other dishes.

[@kwhatten]

Pai used to be very nice until it became over run with tourists (and of course it sucks during "smoke season").

[@homemadetrips8297]

And you know that is not a "Soup dish"

[@ChiliCrisp88]

As a Thai person, I really appreciate you taking the time to explain the traditional cooking steps that they would normally do in Thailand and while having your own spin on the recipe that makes this more accessible to a western audience. It’s so respectful♥️♥️

[@mangachanfan1556]

My family tree has Thai in it thanks to my uncle marrying my aunt strait from Thailand during the war... She was great cook, and loved feeding people her home-style thai cooking. I couldn't pronounce any of the names, nor could I tolerate the heat in some of them lol. She recently passed away from Covid in 2020. I made last week this and took it to my cousins house for her memorial anniversary. I thought I could have done better, because I improvised on a few things (I used ramen noodles, and I didnt have any pickled mustard greens) but my uncle teared up when he ate it. I thought I had made him sad.. but he looked at me and smiled and said "Did your aunt share her recipe with you before she passed?? Because this is delicious and tastes like she made it herself." I smiled, quietly went to the bathroom, and cried. Food can help people heal. Your recipe is proof. Thanks Brian❤

[@miked3168]

He screwed up a lot on this... he talked about Massaman curry but showed Yellow Curry, which has a totally different taste to it. Plus using more ginger to sub for no lemongrass doesnt make sense at all.

[@CamSmith_Creative]

@@miked3168 Why would you post this as a response to this dudes comment? I feel bad for the people that have to spend time around you man...

[@theovertyrant2620]

I've watched cooking channels for years but ever since I came across your channel and Ethan Chlebowski I've leveled up to the point where we don't even order food often anymore. It really is crazy how we live in a world where someone I know through a para-social relationship on KZbin taught me a skill like this that makes such a big difference in our lives. Cheers to this man. You guys really change life for people keep on doing what you do.

[@BrianLagerstrom]

so cool to hear, Troy. Thanks!

[@50sKid]

I made it. On a week night. It was great. The one mod I made was not adding the additional coconut oil because you can just use the coconut cream that congeals at the top of the can and fry the curry paste in that until the oil separates. Standard Thai curry cooking technique.

[@josephb5989]

Just popping in here to say that I tried this tip with the congealed coconut cream instead of using oil after reading your comment, and it worked fantastically. Thanks homie

[@50sKid]

@@josephb5989 nice 👍

[@botanicalcubes]

As a Thai, I can tell you that this northern dish is loved by Thai people all over the country. I also love this dish

[@runninfoo51]

I got COVID this week and asked my wife to make this for me...it was heavenly! Thank you for this simple and delicious meal. Totally loved it!

[@petitgarcon]

Because I live in Chiangmai, Thailand, so I ate this food the first time since I was about 4-5 years old. From that moment on it has become my most favourite food, which I eat 2-3 times a week😂. I like your receipt which is easy to follow with great taste. In Thailand, there are many variations on the pastes. Some add kafir lime peel (common), palm sugar (may add later in the soup to enhance sweet flavour), black cardamom (common), coriander root, coriander seed, fingerroot, shrimp paste .. etc. Usually we boil and reduce the coconut milk by heat causing the coconut oil separate from the coconut milk. But some processed coconut milk was emulsified so it can’t be separated by heat, so adding coconut oil to stir fry the paste is another method. We usually add fried chili-in-oil into Khaosoi before eating to add more hot flavour. Note: fried chili-in-oil in Thailand is a bit like Chinese version with much less oil and much more chili.

[@mistermysteryman107]

I made this today. I can say without exaggeration or conceit that it is one of the most delicious things I’ve ever eaten.

[@MsGardenbug]

I've never had Khao Soi before and it did not disappoint. Such deep, rich flavor and we couldn't stop eating it. My local Asian market did not have the mustard greens so I used pickled banana peppers. They also were out of Chinese egg noodles and I didn't want to substitute. So, I came home and made them and it was definitely worth the effort, although the 30 minute meal turned into a 2 hour meal. It's a fabulous recipe that I will definitely be making often. Soooooo good!!!! It is the best tasting soup on earth! Thank you!!!!!

[@krusher181]

I love banana peppers but that’s… insane

[@JohannGambolputty22]

I was in Chiang Mai a few years ago and fell in love with this. I’ve never had it like they make it there anywhere else. The key I believe is the crispy pork. It’s never crispy anywhere else.

[@BrianLagerstrom]

I’ve never had pork khao soi damn that sounds great

[@RoddieH]

I had it in Chiang Mai a few years ago, as well (with chicken) - It's not an exaggeration to call it "the best tasting soup on Earth."

[@corbeau-_-]

@@RoddieH I don't know... Have you tried all? I mean a lot of people didn't know this soup... This sort of thing is done a lot on youtube. The best this, the most brilliant that. There are countless soup recipes... I have a soup bile, I tried this soup (it's in there too, sort of). I know a few from my bible that are much better in taste - but that is kind of personal. Saying something is the best when you only know about 5% of the total is kind of arrogant and diminishes the word 'best'.

[@corbeau-_-]

it's a great soup, the best you ever tasted. Isn't that hard.

[@RoddieH]

@@corbeau-_- You probably don't know this, but I am the authority on soups on this planet so I definitely have the right to make definitive statements about soup.

[@al201103]

Excellent video - I will definitely be trying this! A few things to add: 1 - Yellow curry is indeed closer to an Indian curry but it is still widely available in Thailand. So even though it may not seem typically Thai, it is very much part of the culinary landscape! 2 - For anyone buying pre-made paste - if it's your first time using it, go easy on salt and heat until the end. Different pastes have different levels of both, so err on the side of caution until the cooking is done and then adjust at the end. I know Brian adjusted at the end, but for my paste, I wouldn't add much salt or fish sauce at the point where he did. 3 - If you can't get coconut oil, use coconut milk instead and heat it till the water has evaporated. Coconut oil is what you'll be left with 4 - Don't like fresh coriander (or cooking for someone that doesn't)? Cut the stalks and roots off a bunch of coriander, grind or blend and use that to flavour. TOTALLY different taste to the leaves, very nice and often missing from pre-made pastes.

[@Maxxzyy]

When I was in Chiang Mai for a few weeks I ate this soup almost daily! I agree that this is the best soup on earth and I think about every now and then!

[@amsaxophone]

Agreed

[@matt_hatcher]

Made this last night with the wife. Absolutely amazing! I’m always a bit leery when anyone says something is the ‘best’. Ummm, this is absolutely one of the best soups I’ve ever tasted. It’s top tier. It reminds me of the same achingly good feeling I get when I eat really good ramen. This recipe will be saved, and used again. Especially if I’m wanting to blow someone’s mind. Thanks so much!

[@sirry3698]

I made this a while ago and it is a top 5 noodle soup I have ever had. I have gone to about 115 ramen, udon, thai etc. places in nyc, 30 in la, a few in china, 19 in dc and 22 in rva. I know I'm like years late commenting here but if anyone ever sees this comment you should make this dish it is legitimately the best recipe I have ever seen on youtube or anywhere else

[@weerakornmisuna8174]

As a Thai, I really appreciate to know that many of you guys love this cuisine, and feel very very thankfully to Brian that you have shared how fantastic of Khao soi is by making this video. 🥰

[@krusher181]

Best food in the world in my Canadian opinion. Love Thai cuisine more than anything

[@reagansmith3514]

I found a recipe for this dish on Pinterest and used this video to better understand how to make it. It is one of the best soups ever, I swear, and SUPER easy! It’s now a go to when I’m tired after work and want something really comforting, even though it’s summer right now and not exactly soup weather in Louisiana. As an easier crunch factor though, I just toast some French bread in the oven w a little bit of salt and pepper, that way I don’t have to fry noodles 😂 all that to say, I love this dish and really appreciate that you added a bit of the history behind it in this video!

[@qbertq1]

Made this tonight exactly as directed. The only weird thing was my local Asian market sold the sour mustard greens as two separate packages--one with the green bits and another with the yellow parts. I bought both for maximum authenticity. A superb soup! Another winner from Brian. Though now I have about a pound of leftover pickled mustard greens.

[@HumanStatSheet]

I laughed at you the first time I watched this and you said it was the best tasting soup on earth, but I made it this week and I can assure everyone reading this that I detect no BS. Best soup ever hands down.

[@lisabrooks178]

Brian, thank you for not whitewashing asian food! You honored this dish well while adding your own twist to make it more accessible/easier to cook for normal folks!

[@pezboy715]

Took this recipe and adapted it down by using way less chicken stock and thickening the sauce to a gravy consistency. Served over rice with the same garnishes and it was AWESOME.

[@DB46811]

Just last week, no lie, my son picked up Panera takeout for us and I got the Thai Chicken Soup because it’s something I’ve never had before. If course I didn’t expect it to be super authentic but hoped for Thai’ish. It was delish! We decided I had to find a recipe to try. Hadn’t found one yet that looked good. Then here you go reading our minds AGAIN. This is at least the 10-12th time this has happened in the last 5 or 6 mths! Don’t ever stop. 😁🥰 Hello to the missus! 🖐🏻

[@FAS582]

Thank you Brian. This dish is my favorite Thai dish. I discovered it couple years ago and I ve been in love since then. It is part of street food and not a lot of Thai places would have it in the menu. I always ask for it in I try a new Thai restaurant and to my surprise they would always serve it for me…even if it is not in the menu! I will try your recipe.

[@joshstacitreece9180]

Nghe Phúc hát mà nước mắt rơi mãi ....quá nhiều cảm xúc ùa về, quá nhiều kỉ niệm. Cảm ơn Đức Phúc thật nhiều, giọng hát anh ấm tựa nắng mùa Thu vậy.

[@nickdattner8680]

Never have I taken a recipe from KZbin as good as this. Brilliant. My first time has me on the floor in a state of ecstasy

[@jhunnellewalters3624]

I just made this today and I. AM. SHOOK. It was delicious, even with a dried rice noodle substitution (I was feeling lazy)!! I live pretty close to Chinatown, so next time I make it, I'll try to find those fresh egg noodles.

[@jam35ism]

This is one of my favorite Thai dishes. By far the best recipe I’ve found online. Thank you

[@marijkeschellenbach2680]

I don't think there is one dish you have made that I don't love! I am a huge fan of yours.

[@MURDASTANG69]

Made this one tonight and it was amazing. Kids loved it! I used all ginger since I couldn't find lemongrass, still had some really tangy flavor. Loved this recipe, pretty easy too!

[@PeterTraveler]

I've been using mortar and pestle for the base and it can be quite laborious. But your trick with the microplane is brilliant! On the other hand, if you're going to the Asian market for the lemongrass or fresh egg noodles, you might as well get the Kafir lime leaves. They often have those there and would be more authentic than regular lime zest with a nuance in flavor. But overall, thank you for sharing your recipe and methods and now I won't feel overwhelmed when I make this at home!

[@b-undo]

Today was a muggy, rainy sunday and I decided to give this a try tonight. My shirt and my tablecloth are stained orangey yellow from hastily slurped noodles whipping broth around and I couldn't be happier

[@Falcnuts]

I tell all my dumb little homies how great this channel is. The lack of pretension and showing us numerous ways to prepare this dish along with what acceptable substitutions we could use is some of the stuff I really love about cooking. Not flexing because every ingredient was made from scratch, which while great is not something realistically anyone could ever do all the time.

[@SHREDSOFSANITY]

Can’t imagine who you could be referring to. 🤔😉

[@Starting_anew]

Just made this. You are a treasure for simplifying this recipe for a non-cook like me. Couldn't find Sambal so sriracha served well as a substitute. I would go to my Thai restaurant nearby religiously and spend $15 on this entree alone, and as someone who has spent time in Chiang Mai, I find it tastes pretty authentic as well.

[@victorb5]

Spot on recipe, very very close to the way I make mine (I do the red curry paste with turmeric/curry powder way you mentioned). If you can order palm sugar it really helps the flavor taste Thai as well. Had the fortune to stay in Thailand for a year and after visiting Chaing Mai (northern Thailand) where this dish is a mainstay I knew I had to find a way to make it for myself. Definitely one of my favorite soups as well!

[@winegums1]

Nice vid Bri! Love thai food, it's my favourite cuisine. Such bold flavours but it's always balanced, and as a pescatarian, there's lots of options for me. One thing I'd change is adding a bit of coconut milk to your pot before your curry paste instead of oil, let it separate and then add the curry paste, let it cook a bit and then add the rest of the coconut milk. But I guess starting with coconut oil kinda simulates the separation process without having to do it

[@johncspine2787]

Or instead of mixing up the can, open it and scoop the so,I’d oil out to use first, add the more liquid part later..

[@BrianLagerstrom]

Thanks for the idea. I haven’t done that befo

[@deadredeyes]

The true thai way, for sure! Take the fatty solidified part of your coconut milk, heat it up until it just starts to split and fry those curry spices to perfection. I make Khao Soi Gai all the time. One of the best soups out of Thailand! My other favorite is Ba Mhee Pitsanulok.

[@Docgy]

I'm a Thai person, but I'm not staying in the Northern. I live in Bangkok. but I can confirm for this menu is a perfect dish you had to try once if you choose to travel to Thailand. And after watching your cooking, it is one of the best recipes for instruction. Thank you so much for sharing. I'm starting to check out your channel.

[@holttho]

Since the pickled mustard greens tend to be pretty aggressively unavailable outside specialty Asian markets, a good sub that I've found is pickled jalapenos. Good and sour and tangy, and also the mild heat is not out of place. Quick pickle home versions tend to be nice and crunchy (which better mimics the mustards), but even the jar ones do in a pinch. Great recipe as always!

[@JWMCMLXXX]

My wife loves pickled jalapeño here in Thailand. We often marvel at the similarities between Thai and Mexican food culture. Never tried them in stead of mustard greens. But thats a great tip for when we're away from Asia.

[@DougBrown-h1n]

I agree - best soup ever. I used to live in Chiang Mai and had khao soi almost every day for breakfast. (The place by the Three Kings Monument - best khao soi in the city!). Not sure about 30 mins khao soi, but I'll give it a go.

[@tylersiemers6532]

Yea fresh curry paste makes this soup above and beyond. Loved it.

[@fattypneumonia]

people in the us been sleepin on khao soi. if you see it on the menu of a thai restaurant you know theyve got some deep cuts. also ive never had it taste the same.way twice. every restaurant has their own recipe and techniques. its an amazing dish everyone should try!

[@RyanDudziak]

I made this today and WOW, you weren’t lying about it being one of the best soups!

[@heatherholden3774]

I absolutely LOVED khao soi when I was in Chiang Mai, but I’m too pansy to handle how spicy it is! I’m excited to try this approachable version at home!! 🙌👏

[@c_kling]

Khao Soi is my favorite! Been to N Thailand on several occasions and I absolutely adore this dish. Best soup in the world confirmed. ❤

[@gggnumber1]

Wow. This really worked. I'm not surprised the recipe worked, I'm surprised I got it close to right. Tried it without the 'top' garnishes (lime/clitantro/onion) because, while I like them all, I wanted to see what the soup tasted like, first.

[@kingfitzzzz]

You video popped up on my recommended and we were thrown for a loop seeing the grocery store I just shopped at two days ago. Jays is the best!

[@coquetscache]

I love this recipe. Today I didn't have the lemongrass or pickles, but I did have some brussel sprouts and half a can of cheap pre- made Salsa (from the grocery isle). threw that in there and yup, Dude its superdelishy. Thanks again for all you do!

[@kairaaanshi_]

Khao soi is no joke bro. It’s my go to at Thai restaurants that have it, and I ate it for the first time when I read the description on a menu one day and decided to switch it up and try something new. Best decision ever. The broth is so flavorful and filling and warm, and I feel so comforted eating

[@mlingafelt]

My first time eating this dish was in Chiang Mai where it originated. A little old Thai lady asked if I wanted a free taste, and I was in love ever since. I later made friends with a lady who owned a Thai restaurant in Pai (North of Chiang Mai) she was nice enough to give me her family recipe. I now cook it in my restaurant in Medellin Colombia. Life is crazy.

[@welovethemallthesame1125]

Lovely story!

[@kearsargeyt8848]

Pai is in Mae Hong Son not Chiang Mai bro

[@mlingafelt]

@@kearsargeyt8848 Who said Pai was was in Chiang Mai? Go back and reread what I wrote lol.

[@kearsargeyt8848]

@@mlingafelt the part that you says “Thai restaurant in Pai (North of Chiang Mai)”

[@mlingafelt]

@@kearsargeyt8848 Ya that's my friends restaurant she is from Chiang Mai. But I first had Khao Soi in C.M.

[@stuart207]

Yellow, red and green curry pastes are such a lifesaver 👍

[@Roserra]

i'm glad you can sub the lemongrass for extra ginger since most thai foods are outta reach for me due to my lemongrass allergy

[@hammettl]

I love khan soi. My favorite Isan dish up there with larb. I’m so happy to find this comprehensive recipe. I’m definitely going to try may hand at my own version. Thanks for the content!

[@michaelmartin4366]

Fortunately for me, my wife makes this often and we grow most of the ingredients for it in our backyard, and that includes the kaffir limes/leaves. I eat it at least once a week, if not more. As for the chili's, she's Thai and Fresno chili's are mild compared to what she likes, so we grow our own chili's also.

[@beinerthchitivamachado9892]

I ABSOLUTELY LOVE THIS SERIES. I literally made this for lunch today, it was MIND-BLOWINGLY good.

[@torreyholmes7205]

I just found a new Asian market near me and actually saw Thai Basil for the first time ever in a store. I bought it, got home, and see that you just posted a Thai soup recipe! What timing!! Of course, this soup does not actually use Thai Basil, but I can fall back on your Thai Basil Chicken recipe. Can't have too much Thai.

[@johnh2593]

Try this with slow stewed beef! I live it Thailand. This is my favorite soup/curry. Never met anyone here who has tried it and didn't like it. Chicken is almost always only drumsticks, but any bone in chicken can be used to extract the bone marrow flavor while stewing. But, my favorite by far is the beef. Melt in your mouth tender beef with the soup is to die for. Also, you forgot an important condiment - chili oil paste. This is how we adjust the spice level ourselves here and is why almost all Thai food is served with condiments (chili powder/paste, fish sauce, vinegar, bean sprouts, soy sauce, etc) on the side, so that we can adjust the individual levels of spice/sour/sweet/salty to your own taste.

[@metineepromna4613]

You are right

[@ThePeteBkk]

Another vote for beef. If you use the cut of beef used for stew (cheaper cut with ligaments, fat, etc.), you will get a more flavorful soup base than if you use chicken.

[@carmeneverestwahl4853]

Best soup on Earth? Best soup in the universe!! Thank you for this excellent, fast soup recipe....I'm just about to ladle it up

[@Higgins2002]

I'll never buy curry paste again. What a difference! This meal was absolutely fantastic!!! And thank you for showing me the magic of grating ginger!

[@grenoble11]

Khao soi is one of the most memorable dishes that my late grandma made. Years ago when I was visiting Chiang Mai for the first time, I ordered the dish, not knowing what it was. It triggered a vividly strong food memory from when I was younger. During the pandemic I sought out several different recipes, including one from J. Kenji López-Alt, a Thai blogger, a culinary school, and even a Burmese version. I made pastes from a mortar and pestle and a food processor. I played around with cumin and chickpea flour. I also reached out to my cousins soliciting any insights about grandma's recipe. Unfortunately, none of those recipes captured that elusive food memory. I'm fairly certain this recipe won't evoke that memory, but it may be fun to try it out.

[@TheBenperri]

Made this tonight and it killed!!! Thank you, Chef. I'm keeping this in my arsenal for sure.

[@BrianLagerstrom]

Awesome to hear!

[@SundaysSound]

I just recently made Khao Soi for the first time and I am in love! Made a veggy version with fried tofu & veggie broth and it was sooo good!

[@ashleyzacahula5235]

Today was my first time EVER trying this soup, I was at a market and saw someone eating it. It caught my eye and I think I wanted to cry of how good it actually tastes! I’m now I bed googling the recipes 😅

[@TroyBrinson]

I love the shout out to Jay’s! Back in the 90s it was the only place in St Louis you could get Sriracha that wasn’t a restaurant. I live in Chicagoland now so it was nice to see a little South City represented.

[@BrianLagerstrom]

🤙🏻🤙🏻🙏

[@samuelmahoney6878]

I love Jay's! Though now I go to Asian Market out in Manchester more often since I love that produce section. Jays is still in regular rotation though!

[@songgustafgard]

Probably one of my favorite noodle soups. I usually start with half a can of coconut milk and cook the paste until it evaporates and the oil breaks from the paste. Takes a bit more time but worth it in the end product. My cheater route also involves the Mae Ploy Red Curry Paste you mentioned, crushed up macadamia nuts, and curry powder. Can confirm, it kicks.

[@davekitchen8926]

A video on Sunday!?! Best start to the week EVER!

[@jessie551]

This is a great concept, because if people are grocery shopping on Sundays for the week ahead, they can get the ingredients to make it on a weeknight! (As the title suggests. Lol)

[@BrianLagerstrom]

I was too stoked on this one and had to share early!

[@amornratteerana4934]

I'm Thai, so amazing that you presented a very good Khao Soi Cooking video!

[@patriciazbaraschuk601]

Just made this......holy moly.....this is so flavourful, so delicious......

[@jasondavis3615]

I can not wait to make this. Khao Soi is literally my favorite thing. I ate it so much In Thailand and it is my go to when I see it on the menu. Keep the receipts coming.

[@BrianLagerstrom]

Same. Just one of those dishes that I love too much not to tackle on the channel. Thanks!

[@SuperNova537]

ดูแล้วหิวเลย มันอร่อยจริงๆ ผมกินมาตั้งแต่เด็ก Khao soi Chiang Mai is good ! i give you one word. the word is 'Lum' (ลำ) it's language of northern thailand. it's mean Good , Testy. 'Khao soi neeh Lum' = this Khao soi is good or 'Khao soi neeh Lum K̄hnād ' = this Khao soi is very good.

[@MutterKittinger]

the spices and herbs makes it so tasty and yummy thank you for this recipe

[@dustkunsarmy3893]

a roommate just cooked this and i have to say: Thank you for showing this amazing soup. its without a doubt one of the tastiest foods i have ever eaten.

[@user-sf2kw8cl5j]

So much flavour packed into this 🍜🍜🍜 great recipe

[@bowonnob]

as Thai i need to compliment your recipe and method. contemporary make ot easy to cook and still authentic approved

[@thefoolishhiker3103]

Made this for my family tonight and it was a huge hit! Great recipe

[@Kwippy]

In my opinion, not only the best tasting soup on earth, but also the best pasta dish on earth.

[@Scorcher505]

I just had this for the first time when they added it the menu at my local Thai place. No joke, best thing I have ever tasted

[@yojimbo234]

Point on lemongrass - it is a grass. Get a stalk, put it in a small cup of water, replace water every day, and after a week or so you get roots.. get some nice long strands, then plant it in some decently drained soil, and voila - you have a weed growing in a pot on the windowsill! Fast/slow depends on how much space you give it (it grows to 5 foot, so definitely easier in warmer climes when it can be outside lots, but I'm testing trimming tops to get the heart-woody stuff at the bottom of the stalks, that is used for cooking - faster!

[@razbrosh12]

MY DUUUUDE I just went to a Thai spot last night and had this soup and was HOOKED!! I really wanted a recipie. Can't believe this coincidence happened. Soup all week babbyyy

[@BrianLagerstrom]

Nice! it's not 100% traditional, but gets the job done on a weeknight and IMO is VERY tasty.

[@jeffslater3708]

So your technique is inspiring, the jig at the end tells it all! thx

[@Spicynsaucey]

Thanks for appreciating this recipe to its authenticity!!!

[@JohnHausser]

Hey Asian cuisine is 🔥 ! Korean, Chinese and Japanese are my favourite ones! Cheers from San Diego California

[@rpak90]

This is my favorite dish in the world. Thanks for making! Gotta try it out.

[@patriciasmargiassi5046]

As a Thai I love this noodle curry is hard to find in Bangkok only in Chiang Mai..taste delicious now I really miss Thailand and food so I have to learn from you Brian thank you for share to us

[@tanyamiller6275]

I made this soup tonight yummy yumm yum yum yummy. Got the 5 yums absolutely lovely

[@bigbrain296]

I'm from Thailand but have never really appreciated Khao Soi as much as I should be. This vid makes me wanna cook it next week!

[@BrianLagerstrom]

🤙🏻🤙🏻🤙🏻

[@ningandpoom6920]

As a Thai person I try this menu from local restaurant when I was in the north of Thailand I like khaw Soi a lot its tasty and yammyyyyy, also Nam Ngiao rice noodle. 🤤

[@shouavang7288]

Gotta say, loving the explanations and substitution choices and the eye on health. Plus to the point info and directions

[@oatkungar]

The amount of herbs and spices in Thai dishes are astonishing.

[@kyrastuart1920]

I legitimately drooling right now and I bet your kitchen smelled amazing when you made this. Thanks for recommending the Joyce Chen scissors. They're great. So is the offset bread knife.

[@secretforreddit]

Kao soi is truly the best!

[@esmethorne5614]

Just made this , Thankyou for the clear recipe, so fun and so good!

[@vaguelyvagrant9694]

One of my favorite Thai dishes! This looks amazing.

[@mgweir3252]

This video made me want to try this dish. I also have been wanting to try a local Thai restaurant. They have Khao Soi and it is delicious. In fact, I can't order anything else when we go there now. I haven't gotten around to making this dish, but judging by this video, yours is almost identical to the one I get from the restaurant.

[@Thedegu]

Probably going to make this on Sunday! That's family dinner night at my house and my turn to cook (roommate situation). I have some beautiful frozen vegetable broth that I made from scraps (mostly onion broccoli and swiss chard, though it had a bunch of mushrooms in it to so its surprisingly savory. highly recommend adding mushrooms to your vegetable stock if it feels weak). though I will still use the better than bouillon to make up for it. I will promptly return with the results when they come about.

[@jacksonfl]

Can't wait to try this. Would love to see your version of Chicken Tom Yum Soup.

[@amsaxophone]

You should try one! You will love it :-)

[@earisan]

I can totally see myself dancing with joy after I taste this amazing thing! This will be the first soup I’m going to make for my wife once we hit the lower temperatures of November in Istanbul. It looks like a hearthy, delicious soup to enjoy in front of the fireplace. It would be too spicy and hot for the current crazy heat wave we’re having right now. Can’t wait to try it! ✌🏻

[@naregm5492]

best foodtuber hands down

[@yojimbo234]

Oooooh, "best tasting soup on Earth", as a Russian (we eat a lot of soups), and a general lover of soups, I take you up on your challenge -and given that Tom Kha and Tom Yum rate in my top 5, I am happy for another Thai soup I haven't yet explored! Thanks for the nicely off-the-beaten-path recipe collection btw. It's not too far off into the tall grass, and brings new ideas. Keep at it! :D

[@callyg7696]

This is my Friday meal this week. Thank you!