Chicken Khao Soi

Ingredients for Chicken Khao Soi

• 4 large dried New Mexico or guajillo chillies, stemmed, halved, seeded

• 2 medium shallots, halved

• 8 garlic cloves

• 1 2" piece ginger, peeled, sliced

• 1/4 cup chopped coriander stems

• 1 tablespoon ground coriander

• 1 tablespoon ground turmeric

• 1 teaspoon curry powder

• 2 tablespoons vegetable oil

• 2 400g cans unsweetened coconut milk

• 475ml low-sodium chicken broth

• 675g skinless, boneless chicken thighs, halved lengthwise

• 450g Chinese egg noodles

• 45ml (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, coriander sprigs, crispy fried onions or shallots, chilli oil, and lime wedges (for serving)

• Ingredient info: Dried chillies are available at Latin markets

• Chinese egg noodles and chilli oil are available at Asian markets. All can be found at many supermarkets.

Place chillies in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.

Drain chillies, reserving soaking liquid. Purée chillies, shallots, garlic, ginger, coriander stems, coriander, turmeric, curry powder, and 2 tablespoons 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 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.