Thai Kao Soi Paste

Preparation info
  • Makes

    ½ cup

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

The first step to making this deliriously fragrant paste is to grill the chiles, ginger, shallots, garlic, and fresh turmeric. Heightening the flavor of these aromatics with the smoke from the grill deepens the taste of the paste, making it heady and vibrant. Cooking the shallots and garlic until their skins char and their flesh softens removes their rawness, develops their flavor, and contributes necessary moisture to the paste. Use the paste for making Chian