1 Picture
Ingredients
- KHAO SOI PASTE:
- 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
- 2 medium shallots, halved
- 8 garlic cloves
- 1 2" piece ginger, peeled, sliced
- 1/4 cup chopped cilantro stems
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon curry powder
- 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, halved lengthwise
- 1 pound Chinese egg noodles
- 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon (packed) palm sugar or light brown sugar
- Kosher salt
- Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)
- Ingredient info: Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
For KHAO SOI PASTE:
Place chiles in a small
heatproof bowl, add boiling water to cover,
and let soak until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid.
Purée chiles, shallots, garlic, ginger, cilantro
stems, coriander, turmeric, curry powder,
and 2 tablespoons soaking liquid in a food processor,
adding more soaking liquid by tablespoonfuls,
if needed, until smooth.
For SOUP:
Heat oil in a large heavy pot over
medium heat. Add khao soi paste; cook,
stirring constantly, until slightly darkened,
4-6 minutes. Add coconut milk and broth.
Bring to a boil; add chicken. Reduce heat and
simmer until chicken is fork-tender, 20-25
minutes. Transfer chicken to a plate. Let cool
slightly; shred meat.
Meanwhile, cook noodles according to
package directions.
Add chicken, 3 tablespoons fish sauce, and
sugar to soup. Season with salt or more fish
sauce, if needed. Divide soup and noodles
among bowls and serve with toppings.
Review this recipe