Recipe by rpgaymer
"A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor." - Bon Appetit .... EDIT: So I finally made this, and it came out tasting incredible. The soup is a delicious but unexciting Asian noodle soup; the add-ins are what really make it shine though. I served each bowl with limes, bean sprouts, fresh cilantro leaves, sambal oelek and crispy fried onions. I'd recommend the fried onions especially.
Top Review by Karen Elizabeth
Wow, very interesting recipe, enjoyed making this!! Very easy, and something different! I halved the recipe but made the full amount of paste, so I kept the remaining half in the fridge, it'll be nice for a stirfry or Thai curry? I didnt have all the toppings as suggested, but used the crispy fried onions and lashings of coriander, my husbands favourite!! He will be enjoying this tasty and aromatic soup for his lunch, thank you ! made for PRMR tag game (ps I used ramen noodles :) )
- 4 large dried guajillo chilies, stemmed & halved & seeded
- 2 shallots, peeled & halved
- 8 garlic cloves, peeled
- 2 inches ginger, peeled & sliced
- 1⁄4 cup cilantro, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon curry powder
- 2 tablespoons vegetable oil
- 2 (14 ounce) cans unsweetened coconut milk
- 2 cups chicken broth
- 1 1⁄2 lbs boneless skinless chicken thighs, halved lengthwise
- 1 lb Chinese egg noodles or 1 lb ramen noodles or 1 lb rice noodles
- 3 -4 tablespoons fish sauce
- 1 tablespoon palm sugar or 1 tablespoon brown sugar
- sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions, chili oil, and lime wedges (all optional for serving)
Directions See How It's Made
- 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, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. You've just made khao soi paste!
- 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 and/or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.