Chicken Khao Soi Recipe
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- 4 large dried New Mexico or guajillo, chiles stemmed, halved seeded
- 8 clove(s) garlic peeled, sliced
- 2 medium shallots halved
- 1 2" piece of ginger peeled, sliced
- 1/4 cup(s) cilantro stems chopped
- 1 tablespoon(s) ground coriander
- 1 tablespoon(s) ground turmeric
- 1 teaspoon(s) curry powder
- 2 tablespoon(s) vegetable oil
- 2 14 ounce cans unsweeted coconut milk
- 2 cup(s) chicken broth
- 1.5 pound(s) skinless, boneless chicken thighs halved, lengthwise
- 1 pound(s) chinese egg noodles
- 3 tablespoon(s) or more fish sauce
- 1 tablespoon(s) light brown sugar
- sliced red onions, bean sprouts, cilantro springs
- crispy fried onions or shallots, chili oil and lime wedges
- 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. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
- For 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 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.
This recipe is a personal recipe added by cateqn and has not been tested or endorsed by MyRecipes.
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Chicken Khao Soi Recipe Recipe at a Glance
- COURSE: Soups/Stews