Recipes: Khao soi curry

One evening in New York City many many years ago, I sat in my Bushwick apartment on Seamless, a food ordering app. I chose a Thai restaurant and decided to try something new. Instead of the regular Pad Thai order I chose something called khao soi. I didn't know what the hell I was ordering but when I opened that food delivery and tried it for the first time: oh my god it was delicious. I wondered what else I was missing with ordering the same thing every time.

Khao soi or khao soy is a Chin Haw dish served in Laos and northern Thailand. Khao soi consists of a coconut curry noodle soup with noodles in a thick, rich broth, and usually chicken or beef. Its flavors are very unique - something I had never come across in the past.

Since then over the last 10 years, I found this little recipe online and have been making it for friends and family.

Risk trying something different, especially when you don't know the name of it.

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INGREDIENTS

Khao Soi Paste Ingredients
4 large dried Guajillo chili
2 medium shallots, halved
5 garlic cloves
3 thin pieces ginger, peeled, sliced
¼ cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Curry Base
1 tablespoons vegetable oil
2 14-oz. cans unsweetened coconut milk
1 cups low-sodium chicken broth
1½ lb skinless, boneless chicken thighs, halved lengthwise
1 lb 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
Salt
Toppings: Cilantro, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Directions:

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.

Add the shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and chopped chilis (after they been soaking), add a pinch of salt into a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. [aka Khao Soi paste]

Purée and add 2 Tbsp. 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.
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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 3 Tbsp. 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.

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