Chicken Khao Soi

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 large dried guajillo chilies, stemmed & halved & seeded
• 2 shallots, peeled & halved
• 8 garlic cloves, peeled
• 2 inches ginger, peeled & sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder
• 2 tablespoons vegetable oil
• 2 (14 ounce) cans unsweetened coconut milk
• 2 cups chicken broth
• 1 1/2 lbs boneless skinless chicken thighs, halved lengthwise
• 1 lb chinese egg noodles or 1 lb ramen noodles or 1 lb rice noodles
• 3 -4 tablespoons fish sauce
• 1 tablespoon palm sugar or 1 tablespoon brown sugar
• sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions, chili oil, and lime wedges (all optional for serving)

Recipe

• 1 place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.
• 2 drain chiles, reserving soaking liquid. purée chiles, shallots, garlic, ginger, cilantro, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. you've just made khao soi paste!
• 3 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.
• 4 meanwhile, cook noodles according to package directions.
• 5 add chicken, 3 tablespoons fish sauce, and sugar to soup. season with salt and/or more fish sauce, if needed. divide soup and noodles among bowls and serve with toppings.