Sunday, January 24, 2016

Chicken Khao Soi Recipe - Bon Appétit - www.bonappetit.com http://www.bonappetit.com/recipe/chicken-khao-soi


Chicken Khao Soi Recipe - Bon Appétit - www.bonappetit.com
http://www.bonappetit.com/recipe/chicken-khao-soi

Ingredients

SERVINGS: 6–8 

Khao Soi Paste

  • 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
  • 2 medium shallots, halved
  • 8 cloves garlic cloves
  • 1 2" piece ginger, peeled, sliced
  • ¼ cup chopped cilantro stems
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 teaspoon curry powder

Soup

  • 2 tablespoons vegetable oil
  • 2 14-oz. cans unsweetened coconut milk
  • 2 cups low-sodium chicken broth
  •  lb skinless, boneless chicken thighs, halved lengthwise
  • 1 lb Chinese egg noodles
  • 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon (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)

Preparation


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. 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.

Soup

  • 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.

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