Chicken Khao Soi
, Serves 6 to 8
A Northern Thai coconut curry noodle soup with a chile-turmeric paste, tender shredded chicken and crunchy toppings.
| 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded | Soak chiles in boiling water 25-30 min | Purée chiles with aromatics & spices | Fry paste in oil 4-6 min, add coconut milk & broth | Add chicken, simmer 20-25 min, shred | Stir in fish sauce, sugar, salt | Serve in bowls with toppings |
| 2 medium shallots, halved | ||||||
| 8 garlic cloves | ||||||
| 1 2-inch piece ginger, peeled, sliced | ||||||
| 15 g chopped cilantro stems | ||||||
| 1 tablespoon ground coriander | ||||||
| 1 tablespoon ground turmeric | ||||||
| 1 teaspoon curry powder | ||||||
| 2 tablespoons chile soaking liquid (more as needed) | ||||||
| 2 tablespoons vegetable oil | ||||||
| 2 14-oz / 400 ml cans unsweetened coconut milk | ||||||
| 480 ml low-sodium chicken broth | ||||||
| 680 g skinless, boneless chicken thighs, halved lengthwise | ||||||
| 450 g Chinese egg noodles | Cook noodles per package | |||||
| 3 tablespoons (or more) fish sauce | ||||||
| 1 tablespoon (packed) palm sugar or light brown sugar | ||||||
| Kosher salt | ||||||
| Sliced red onion, for serving | ||||||
| Bean sprouts, for serving | ||||||
| Cilantro sprigs, for serving | ||||||
| Crispy fried onions or shallots, chili oil and lime wedges, for serving |
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