• Khao Soi — Curry paste for Khao Soi on a coloured background
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  • Khao Soi – Für Kokos-Curry, Mit Nudeln, Mit knusprigem Topping (thaani-infografik-khao-soi-anwendung-v3)
  • Khao Soi – Schärfegrad 3 von 5 (thaani-infografik-khao-soi-schaerfe-v3)
  • Khao Soi – THAANI Produktbild 1
  • Khao Soi – THAANI Produktbild 2
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Curry Pastes

Khao Soi — Curry paste for Khao Soi

Khao Soi — Curry paste for Khao Soi

Khao soi curry paste

Khao Soi is the vegan curry paste for the Northern Thai noodle dish Khao Soi. With curry powder, coriander root, and mace. Spice level 3 out of 5.

CHF 9.90
CHF 9.90
CHF 9.90/100g
Sale Coming soon

10 Portionen CHF 0.99 / serving

incl. VAT plus shipping.
  • Handcrafted in small batches
  • No additives or preservatives
  • Thai recipes for your kitchen

Choose your flavor

Choose quantity: 1 jar

Other quantity
In production. Expected to be available from mid to late November.
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  • Handmade
  • Thai recipes
  • Small Batches
  • No preservatives
  • No additives
  • Ingredients disclosed
  • Quality control

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Description

Khao Soi is the vegan curry paste for the Northern Thai noodle dish Khao Soi. With curry powder, coriander root, and mace. Spice level 3 out of 5.

Ingredients

Red onion, garlic, lemon juice, chili, coriander root, curry powder (contains: turmeric, coriander, fenugreek, caraway, chilies, ginger, onions, allspice), pink Himalayan salt, cumin, coriander seeds, vegetable oil (rapeseed), mace

May contain traces of gluten, mustard, peanuts, celery and sesame

Application

Roasting Sauté one to two tablespoons of paste in a little oil or coconut milk until fragrant.

Adding liquid Pour in coconut milk or broth and let simmer briefly.

Serving Add protein and vegetables of your choice. Season to taste, serve, and enjoy.

Storage & Shelf Life

After opening, store at +2 to +6 °C and cover the paste with oil.

Allergens
  • Traces of gluten
  • Traces of mustard
  • Traces of peanuts
  • Traces of celery
  • Traces of sesame

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 578 kJ / 137 kcal
Fett 4.3 g
davon gesättigte Fettsäuren 0.7 g
Kohlenhydrate 20 g
davon Zucker 4.9 g
Eiweiss 4.8 g
Salz 4.9 g
View full details
  • Made by hand
  • Thai recipes
  • No preservatives
  • Transparent ingredients

Profile

At a glance

  • Produktlinie

    Curry Pastes

  • Auf dem Etikett

    Khao soi curry paste

  • Schärfegrad

  • Allergene

    • Traces of gluten
    • Traces of mustard
    • Traces of peanuts
    • Traces of celery
    • Traces of sesame

  • Lagerung

    After opening, store at +2 to +6 °C and cover the paste with oil.

  • Bottled in

    100 g jar

  • Quality

    Laboratory tested

Flavor profile

That's how the glass tastes.

Schärfe

Merklich scharf

Moderate: the broth carries the seasoning; chili oil can be added to taste.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Curry powder
  • coriander root
  • mace
  • cumin
Khao Soi — Kokos-Curry-Nudelsuppe mit knusprigen Nudeln

The signature dish

Khao Soi

Khao soi curry paste

Northern Thailand's most famous bowl: coconut curry broth over egg noodles, topped with the same noodles, deep-fried and crispy. Pickled mustard greens and lime are essential accompaniments.

Matches with

  • Egg noodles
  • Chicken
  • Shallots
  • Lime

Northern Thailand

Chiang Mai

The story behind it

Where Khao Soi comes from

Khao Soi is a dish born of trade routes. Chinese-Muslim merchants from Yunnan — known in Thailand as "Chin Haw" — brought it north via caravan routes. Similar dishes can still be found in Myanmar and Laos today.

In Chiang Mai, it took on its current form: coconut curry broth over soft egg noodles, topped with those same noodles, fried.

Typical of
Northern Thailand
Arrived via
Yunnan trade routes
Served with
Crispy egg noodles

In the jar

Selected ingredients

What defines the flavor of this recipe.

Red onionAromatic depth from red onions.

Red onions form part of the flavorful base of this recipe.

GarlicFor a rich, hearty seasoning.

Garlic is part of the aromatic base of this recipe.

Coriander rootCilantro flavor from the root.

Here, the recipe calls for the root of the coriander, not just the leaf.

ChiliChili provides the heat.

Start with a small amount and season to your taste.

Selected ingredients. See the complete ingredient and allergen list above and on the label.

Honestly declared

Here's what's inside

In the order prescribed by the declaration: the largest quantity first.

14 Ingredients. Nothing more.

  • Red onion
  • garlic
  • lemon juice
  • chili
  • coriander root
  • curry powdercontains: turmeric, coriander, fenugreek, caraway, chilies, ginger, onions, allspice
  • pink Himalayan salt
  • cumin
  • coriander seeds
  • vegetable oilrapeseed
  • mace May contain traces of gluten
  • mustard
  • peanuts
  • celery and sesame

AllergensTraces of glutenTraces of mustardTraces of peanutsTraces of celeryTraces of sesame

The step width shows the order, not the exact quantity. Percentages are provided where we specify them. Symbolic ingredient photos, not images of the specific batch.

How to use

Application

A spoonful from the jar replaces half the shopping list. Three steps, one pot, done.

Roasting
Roast one to two tablespoons of paste in a little oil or coconut milk until fragrant.
Infuse
Pour in the coconut milk or broth and let simmer briefly.
To serve
Add protein and vegetables of your choice. Season to taste, serve, and enjoy.
Storage
Store at +2 to +6 °C after opening; cover paste with oil.

Origin

This is how THAANI is made

Three steps from the original recipe to your glass.

  1. Original recipe

    We cook using recipes from Thailand. Not adapted, but authentic.

  2. Handmade production

    Small batches, hand-stirred. No additives, no fillers, no preservatives.

  3. Gläser laufen unter der Abfüllanlage durch, dahinter die THAANI-Wand

    Shipping from Switzerland

    Picked and shipped by Wohnwerk Basel.

Quality you can read up on.

Lab tested

Quality you can read up on.

We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.

A report documents the sample tested. You can find the complete declaration on the label.

  • Ingredients and allergens clearly disclosed
  • Laboratory reports to the respective product sample

No lab report has been added here for this product yet.

About our quality checks

Production

A look into our kitchen.

This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.

Sharpness in comparison

Where this glass is standing

Spicy is relative. Here you can see the entire range on a scale, and where your jar fits into it.

  1. No heat

    ohne Chili

  2. Very mild

  3. Mild

  4. Noticeable

  5. Hot

  6. Very hot

The scale is our own: it compares the varieties with each other, not with Scoville ratings.

Frequently Asked Questions

The most frequently asked questions about our products, answered briefly.

How do I use the paste?

Toast one to two tablespoons in a little oil or coconut milk, add liquid, protein, and vegetables. The dish is ready in about 15 minutes. You can find the steps further up on this page.

How spicy is that?

Every variety features its heat level from 0 to 5 on the label, and at the top of this page next to the product name. You can make any dish milder at any time with coconut milk.

Are there any preservatives in it?

No. We cook according to original recipes without preservatives. Everything that is included is listed in full in the ingredients list on this page.

How do I store the glass?

The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find the exact storage instructions for each product in the Storage section.

Where do the formulas come from?

Our products are created according to original Thai recipes, cooked by hand in small batches.

Not conformed. But authentic.