Chicken Khao Soi

Name: Chicken Khao Soi
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; ¼ cup chopped cilantro stems; 1 tablespoon ground coriander; 1 tablespoon ground turmeric; 1 teaspoon curry powder; 2 tablespoons vegetable oil; 2 14-oz. cans unsweetened coconut milk; 2 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; Kosher salt; Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving); Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

4.3

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www.bonappetit.com

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Servings: 7

Author : Ravin Nakjaroen of Long Grain in Camden, ME

Instructions

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Step 1

Khao Soi Paste: Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

Step 2

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Step 3

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.

Step 4

Meanwhile, cook noodles according to package directions.

Step 5

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.

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