February 24, 2013
Chicken Khao Soi, a very simple soup made with a curry paste and chinese egg noodles. The original recipe does not have cremini mushrooms, I added them because we thought it would be a nice addition, and that it was! My source for this recipe was bon appetit. Please enjoy!
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Khao Soi Paste
- 4 large dried chiles, stemmed, halved, and seeded
- 2 large shallots cut in half
- 8 garlic cloves
- 1 2-inch piece ginger, peeled and chopped
- ¼ cup cilantro stems
- 1 tbsp. ground coriander
- 1 tbsp. ground turmeric
- 1 tsp. curry powder
- 2 tbsp. vegetable oil
- 1/2 lb. sliced cremini mushrooms
- 2 14-oz. cans unsweetened lite coconut milk
- 2 cups low sodium chicken broth
- 1 lb. boneless, skinless chicken thighs cut in half
- 1 lb. Chinese egg noodles (refrigerated)
- 2 tbsp. oyster sauce
- 1 tbsp. brown sugar
- Salt to taste
- Cilantro leaves (from the stems)
Khao Soi Paste:
Place chiles in a small bowl of boiling water. Soak until softened 30 minutes. Drain chiles reserving liquid. Puree chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and a few tbsp. soaking liquid until smooth. Add more soaking liquid if necessary.
Heat oil in a large soup pot over medium heat. Add Khao soi paste and cook stirring constantly until lightly darkened. Add cremini mushrooms, coconut milk and broth. Bring to a boil. Add chicken. Reduce heat and simmer until chicken is fork tender, 20-30 minutes. Transfer chicken to a separate plate. Let cool while you cook noodles according to package directions. Shred chicken. To your soup add chicken, oyster sauce, and brown sugar. Season with salt to taste. Divide noodles into large bowls and pour soup over. Sprinkle with cilantro and serve immediately.
Total time: 60 minutes