Name: Chicken Khao Soi
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 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 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)

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Recipe by rpgaymer

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Chicken Khao Soi created by LimeandSpoon

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"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

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 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

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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RECIPE MADE WITH LOVE BY

@rpgaymer

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@rpgaymer

Contributor

""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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review by LimeandSpoon

4/1/2019

this soup was pretty incredible! An instant favourite, it is so rich, creamy and coconutty. Really loved it!
photo by LimeandSpoon

4/1/2019
photo by LimeandSpoon

4/1/2019
photo by LimeandSpoon

4/1/2019
photo by Karen Elizabeth

5/26/2014