Chicken Khao Soi
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 tablespoons vegetable oil
- kosher salt
- 1 teaspoon curry powder
- 2 cups low-sodium chicken broth
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 2 medium shallots, halved
- 4 large dried new mexico or guajillo chiles, stemmed, halved, seeded
- 8 garlic cloves
- 1 2" piece ginger, peeled, sliced
- 1/4 cup chopped cilantro stems
- 2 14-ounce cans unsweetened coconut milk
- 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
- 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.
- Carbohydrate 53 g(18%)
- Cholesterol 131 mg(44%)
- Fat 42 g(65%)
- Fiber 3 g(14%)
- Protein 27 g(54%)
- Saturated Fat 24 g(118%)
- Sodium 817 mg(34%)
- Calories 683
PreparationFor 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.
PreparationFor 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.
