January 20, 2019–Living in the hot weather climates of Miami and GTMO for the past 4 years ended my desire to make soups–this was quickly changed during my first winter in the MDV. This dish was recommended by an office mate when I told him that I was making Tom Kha Gai on the weekend. After a little research I found a recipe in an issue of one of my Bon Appétit magazines. For the Khao Soi Paste:
- 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
- 2 medium shallots, halved
- 8 garlic cloves
- 1 2″ piece ginger, peeled, sliced
- 1/4 cup chopped cilantro stems
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon curry powder
For the soup:
- 2 tablespoons vegetable oil
- 2 14-oz. cans unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 1 1/2 lb skinless, boneless chicken thighs, halved lengthwise
- 1 pound 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)
You first need to soften the chiles by soaking them boiling water for about 30 minutes. Once they are soft, remove them to a food processor (reserving soaking liquid) and purée with the shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons of the soaking liquid. Continue to add soaking liquid a little at a time until smooth. Once you have the correct consistency, heat oil in a large heavy pot over medium heat. Add khao soi paste and stirring constantly, until slightly darkened, 4–6 minutes.
Add coconut milk and broth.
Bring to a boil then add the chicken. Reduce heat and simmer until chicken is fork-tender, approximately 20–25 minutes. Transfer chicken to a plate. Once cooled, use two forks to shred the meat. Meanwhile, cook the noodles according to package directions.
Add chicken, 3 tablespoons of 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.
Although this dish required more preparation than the Tom Kha Gai I have to say that it was delicious!! I’m already looking forward to next winter so that I can sit around the fireplace with a big bowl of Chicken Kho Soi and an ochoko, or two, of warm saki. Itadakimasu!
