Dawn of Happiness: Sukhothai brings the most fragant Khao Soi Gai.
11:25:00 AM
Sukhothai, is a 6 hours drive from Bangkok
and another 5 from/or 2 to Chang Mai,
the perfect site in nature to rest,
meditate and try some of the not easy
to find best Northern Thai dishes,
that compared to the south ones,
are richest and less spicy,
more seasonal and closer to Burmese
or Cambodian kitchen.
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| Sukhotai Site |
My favorite Budha statue in Thailand
is from this site,
I carry it with me everywhere I move :
is the Walking Budha,
first time developed by metalworkers in Sukhothai
first time developed by metalworkers in Sukhothai
in the thirteen century AD.
Representing Buddha on his way back
Representing Buddha on his way back
from the Dharma to give a sermon
accompany with Lord Indra,
the right hand is raised in the gesture of reassurance,
accompany with Lord Indra,
the right hand is raised in the gesture of reassurance,
dispelling of fear,
protection or the Abhaya mudra
protection or the Abhaya mudra
Khao Soi Gai is a rich dish made with chicken
but I substitute it with cauliflower
to make a vegan version and same cooking time :-)
Prep Time: 20 minutes Cook Time: 1-hour Servings: 4
to make a vegan version and same cooking time :-)
Prep Time: 20 minutes Cook Time: 1-hour Servings: 4
INGREDIENTS
Paste
- 12 dried long red chilies deseeded, soaked and drained
- 16 medium-sized red shallots unpeeled
- 12 garlic cloves unpeeled
- 4 tablespoon fresh turmeric peeled and chopped
- 8 tablespoons fresh ginger peeled and chopped
- 8 fresh coriander roots scraped and chopped
- 4 teaspoon coriander seed roasted and ground
- 4 pinch salt
Soup
- 16 tablespoons coconut cream
- 4 cauliflower small heads per serving
- 4 tablespoon palm sugar
- 8 tablespoons coconut amino ( gluten-free substitute for Soya Sauce)
- 4 teaspoon Tamarin sauce
- 8 cups vegetarian stock
- 300 g rice noodles/ other gluten-free noodles
Garnish
- 4 tablespoon green onion chopped
- 4 tablespoon fresh coriander leaves chopped
INSTRUCTIONS
Step 1:
To make the paste, roast the chilies, shallots,
garlic, turmeric, and ginger until softened.
Remove from the oven.
When cool enough to handle,
peel the shallots and garlic.
Then pound the roasted ingredients
garlic, turmeric, and ginger until softened.
Remove from the oven.
When cool enough to handle,
peel the shallots and garlic.
Then pound the roasted ingredients
together using mortar.
Step 2:
Simmer the coconut cream until
it is thick and beginning to separate.
Then add the paste and fry until fragrant,
about 5 minutes.
it is thick and beginning to separate.
Then add the paste and fry until fragrant,
about 5 minutes.
Step 3:
Add cauliflower and reduce the heat and,
simmer for several minutes,
then add the coconut amino, the palm/coconut sugar,
tamarind, and the vegetarian stock.
Stir well and keep simmering about 20 minutes
or cauliflower is tender.
Step 4:
While the soup is simmering,
fry one-quarter of the noodles in hot oil,
drain; blanch three-quarters of the noodles
in boiling water, drain.
Step 5:
Put noodles in a bowl, pour the soup, and add garnishes.
Step 6:
Serve with sliced red shallots, wedges of lime, and pickled mustard greens.
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