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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor. Ingredients:
4 large dried new mexico or guajillo chiles, stemmed, halved, seeded |
2 medium shallots, halved |
8 garlic cloves |
1 2 piece ginger, peeled, sliced |
1/4 cup chopped cilantro stems |
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 low-sodium chicken broth |
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 |
kosher salt |
sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving) |
Directions:
1. For khao soi paste: Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
2. 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.
3. 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.
4. Meanwhile, cook noodles according to package directions.
5. 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.
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