Chicken Khao Soi
by Ravin Nakjaroen of Long Grain in Camden, ME
dinner
Yield: 6 to 8 ServingsCook: 45 minutes
Ingredients
You have 2 of 22
produce
- ○4dried New Mexico or guajillo chiles(stemmed, halved, seeded)
- ○2shallots(halved)
- ○8garlic cloves
- ○1 2" pieceginger(peeled, sliced)
- ○1/4 cupcilantro stems(chopped)
- ✓red onion(sliced)
- ○bean sprouts
- ○cilantro sprigs
- ○lime wedges
protein
- ○1.5 lbskinless, boneless chicken thighs(halved lengthwise)
grain
- ○1 lbChinese egg noodles
pantry staple
- ✓3 tablespoonsfish sauce(or more)
- ○1 tablespoonpalm sugar or light brown sugar(packed)
- ○Kosher salt
- ○1 tablespoonground coriander
- ○1 tablespoonground turmeric
- ○1 teaspooncurry powder
- ○crispy fried onions or shallots
- ○2 tablespoonsvegetable oil
- ○2 14-oz. cansunsweetened coconut milk
- ○2 cupslow-sodium chicken broth
- ○chili oil
Instructions
- 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 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, 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.
My notes
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.