Description
Khao soi is a northern Thai dish that can also be found in neighboring countries such as Myanmar and Laos. It's an indulgent noodle dish comprised of a coconut milk curry, tender stewed chicken, and delicious toppings.
Ingredients
- 3 dried Thai chile peppers
- 5 small shallots
- 4 cloves garlic, peeled
- 1/4 cup sliced lemongrass
- 1 tablespoon turmeric powder
- 1 tablespoon curry powder
- 1 1/2 teaspoons coriander seeds, toasted
- 1 teaspoon makrut lime zest
- 3 cups coconut milk, divided
- 1 cup water
- 1 1/2 pounds chicken legs (drumsticks and thighs separated)
- 12 ounces thick egg noodles
- 2 tablespoons sugar
- Salt (to taste)
- 1 tablespoon chile oil
- Sliced shallots, garnish
- Fresh cilantro, garnish
- Lime wedges, garnish
Directions
- Gather the ingredients.
- Place the dried chiles in a heatproof bowl. Cover with boiling water and let them soak until softened, about 20 minutes. Drain the chiles and reserve the soaking liquid.
- In a food processor or blender, pulse the soaked chiles, shallots, garlic, lemongrass, turmeric, curry powder, coriander seeds, lime zest, and 2 to 4 tablespoons of the chile soaking liquid (as needed) to make a paste. You'll have about 1 1/4 cups.
- n a large heavy pot, heat 1 cup of the coconut milk over medium-high heat. When the coconut milk begins to simmer, add the curry paste and cook, stirring constantly, until the liquid has thickened and reduced, about 5 minutes.
- Add water and remaining 2 cups of coconut milk, and bring to a boil. Add the chicken, reduce the heat to medium-low, and simmer until the chicken is cooked through and tender, 40 to 45 minutes.
- Meanwhile, cook the egg noodles according to the package directions until al dente. Rinse under cold water, drain, and set aside.
- Stir the sugar into the soup. Taste and adjust the seasoning with salt. Divide the soup and noodles among four bowls and drizzle with chili oil. Serve garnished with shallots, cilantro, and lime wedges.
- Serve immediately and enjoy.
