SETH: All right.

So chef, how do you get started on making this homemade curry paste?

SETH: And no oil?

Just a dry fry?

SETH: It's amazing how quickly they start to cook when they're in the wok, already nice and charred.

SETH: Oh, that smells so good.

SETH: After the lemongrass, Chef Sunthara toasts each curry paste ingredient separately due to their different cooking times.

SETH: This is just a parade of flavorful ingredients, one after the next.

Yeah.

SETH: These chilies look like they mean business right here.

SETH: Well, we'll see if medium spicy for you is high spice for me.

SETH: Lot of color going in as well.

SETH: So shrimp paste is going to also give it a little bit of, little bit of funk.

SETH: Once the curry ingredients are blended, Chef Sunthara starts to build the soup.

SETH: Chef, as impressive as the aroma of that curry paste is, the color of it too.

I love it.

SETH: After the chicken simmers, it's time to season and assemble the khao soi.

While you can enjoy the soup with chicken or shrimp, you can also splurge for one of my personal favorites: soft-shell crab.

After a dip in tempura batter, the crab is deep-fried and added to the bowl atop a bed of egg noodles and curry.

The dish is then finished with a variety of toppings, including a nest of crispy fried noodles.

Chef, this bowl is just absolutely beautiful with all these colors.

CHOLLADA: You have to mix this, and with your crispy noodle on the top too and a little bit of soft shell.

SETH: Oh, so before I do anything, we got to mix it all together.

Okay.

CHOLLADA: Right.

SETH: Here we go.

CHARUWAT: Squish a lime a little bit.

Do you like more sour?

SETH: I'm always happy to add a little extra flavor.

All right, here we go.

SUNTHARA: Yummy?

SETH: Yummy.

That is just masterful.

Everything about it's just so vibrant.

The spices just really come alive, the moment you take a bite.

CHARUWAT: It's like medium spicy for you?

SETH: It is about medium spicy for me.

I can handle that chef.

Thank you.