Chicken Khao Soi
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 large
Mexico (dried new)2 medium
Shallot (halved)1 cup
Cilantro (chopped stems)1 tbsp
Ground Coriander1 tbsp
Ground Turmeric1 tsp
Curry Powder2 tbsps
Vegetable Oil2 cups
Chicken Broth (low-sodium)450 g
Egg Noodle (chinese)1 tbsp
Palm Sugar (packed)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
3
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
4
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes
5
Drain chiles, reserving soaking liquid
6
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
7
For soup: Heat oil in a large heavy pot over medium heat
8
Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes
9
Add coconut milk and broth
10
Bring to a boil; add chicken
11
Reduce heat and simmer until chicken is fork-tender, 20-25 minutes
12
Transfer chicken to a plate
13
Let cool slightly; shred meat
14
Meanwhile, cook noodles according to package directions
15
Add chicken, 3 tablespoons fish sauce, and sugar to soup
16
Season with salt or more fish sauce, if needed
17
Divide soup and noodles among bowls and serve with toppings
18
Heat oil in a large heavy pot over medium heat
19
Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes
20
Add coconut milk and broth
21
Bring to a boil; add chicken
22
Reduce heat and simmer until chicken is fork-tender, 20-25 minutes
23
Transfer chicken to a plate
24
Let cool slightly; shred meat
25
Meanwhile, cook noodles according to package directions
26
Add chicken, 3 tablespoons fish sauce, and sugar to soup
27
Season with salt or more fish sauce, if needed
28
Divide soup and noodles among bowls and serve with toppings