Khao Soi Recipe 11.9.2019

INGREDIENTS

Khao Soi Paste
4 large dried guajillo chiles
2 medium shallots, halved
5 garlic cloves
3 thin pieces ginger, peeled, sliced
¼ cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
1 tablespoons vegetable oil
2 14-oz. cans unsweetened coconut milk
1 cups low-sodium chicken broth
1½ lb skinless, boneless chicken thighs, halved lengthwise
1 lb 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
Salt
Toppings: Cilantro, crispy fried onions or shallots, chili oil, and lime wedges (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.
Add the shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and chopped chilis (after they been soaking), add a pinch of salt into a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes.

Purée and add 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.


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 Tbsp. 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.