- 6
- 10 mins
- 45 mins
Ingredients
- Khao Soi Paste:
- 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
- 1 medium shallots, halved
- 4-5 garlic cloves
- 2 " piece ginger, peeled, roughly chopped
- 1/4 cup chopped cilantro stems
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon curry powder
- For the Soup:
- 2 tablespoons vegetable oil
- 2 14-ounce cans unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 1 1/2 pounds skinless, boneless chicken thighs
- 8 ounces Chinese egg noodles
- 1 tablespoon (packed) palm sugar or light brown sugar
- Kosher salt
- Optional Garnishes: Sliced red onion, bean sprouts, cilantro sprigs, lime, jalapeno
- Optional: 3 tablespoons fish sauce
- For the Paste:
Preparation
Step 1
Place chiles in a small heatproof bowl, add boiling water to cover and soak until softened, about 25-30 minutes.
Drain chiles, reserving soaking liquid. Add chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 3-4 tablespoons soaking liquid in a food processor and blend until smooth.
For the Soup
Heat the oil in a Dutch Oven or large heavy-bottom pot over medium-high heat. Add the paste and cook while stirring often for 5-6 minutes or until darkened.
Add the broth and coconut milk, bring to a boil. Add the chicken, reduce to a simmer, and cook until chicken is fully cooked and tender, about 35 minutes. Remove chicken to a plate, shred, then return to the soup.
In the meantime, cook noodles according to package directions.
Add the noodles to the soup along with the sugar and fish sauce (if using). Season with salt to taste. Simmer for 5 minutes to allow the flavors to blend. Divide into bowls and top with garnishes as desired.