Chicken Khao Soi
"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.
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INGREDIENTS
Nutrition- 4large dried guajillo chilies, stemmed & halved & seeded
- 2
- 8
- 2
- 1⁄4
- 1tablespoon ground coriander
- 1tablespoon ground turmeric
- 1teaspoon curry powder
- 2tablespoons vegetable oil
- 2(14 ounce) cans unsweetened coconut milk
- 2cups chicken broth
- 1 1⁄2
- 11 lb ramen noodles or 1 lb rice noodles
- 3 -4tablespoons fish sauce
- 1
- sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions, chili oil, and lime wedges (all optional for serving)
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DIRECTIONS
- 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.
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