Here is the recipe,everybody wanted me to post on Facebook. Chicken Khao Soi Soup A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor. *Khao Soi Paste: 4 large Dried New Mexico Or Guajillo Chilies,Stemmed,Halved,Seeded 2 Medium Shallots,Halved 8 Garlic Cloves 1 2-Inch Piece Ginger,Peeled,Sliced 1/4 Cup Chopped Cilantro Stems 1 Tablespoon Ground Coriander 1 Tablespoon Ground Turmeric 1Teaspoon Curry Powder *Soup* 2 Tablespoons Vegetable Oil 2 14-Ounce Cans Unsweetened Coconut Milk 2 Cups Chicken Broth 1 1/2 Pounds Skinless,Boneless Chicken Thighs,Halved Lengthwise 1 Pound Chinese Egg Noodles 3 Tablespoons(Or More)Fish Sauce(Such As Nam Pla OrNuoc Nam) 1 Tablespoon(Packed)Palm Sugar Or Light Brown Sugar Kosher Salt Sliced Red Onion,Bean Sprouts,Cilantro Sprigs,Crispy Fried Onions Or Sshallots,Chili oil,And lime Wedges (For Serving) *For Khao Soi Paste* 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. Puree chiles,shallots,garlic,ginger,cilantro stems,coriander,turmeric,curry powder,and 2 tablespoons soaking liquid in a food processor,adding more soaking liquid by tablespoons,if needed,until smooth. *For Soup* Heat oil in a large heavy pot over medium heat. Add khao soi paste,stirring constantly,until slightly darkened,4 6 minutes. Add coconut milk and chicken 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 tablespoons 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.
Posted on: Thu, 13 Jun 2013 17:02:56 +0000