Chicken Khao Soi
This flavorful Khao Soi recipe features a rich broth infused with aromatic chiles, shallots, garlic, and spices, simmered with tender chicken thighs. Served over Chinese egg noodles and topped with a vibrant array of garnishes, this dish is a delightful balance of bold flavors and textures.
— Constant Cookbook
Ingredients
- 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
- 2 medium shallots, halved
- 8 garlic cloves
- 1 2-inch piece ginger, peeled, sliced
- 1/4 chopped cilantro stems
- 1 ground coriander
- 1 ground turmeric
- 1 curry powder
- 2 vegetable oil
- 2 14-ounce cans unsweetened coconut milk
- 2 low-sodium chicken broth
- 1 1/2 skinless, boneless chicken thighs, halved lengthwise
- 1 Chinese egg noodles
- 3 (or more) fish sauce (such as nam pla or nuoc nam)
- 1 (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)
Instructions
- Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25â30 minutes.
- 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.
- Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4â6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20â25 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.
Yield
6-8 servings
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