Chicken Khao Soi

Chicken Kao Soi

Chicken Kao Soi

Well, I still have no kitchen! Actually, I don’t even have a house, but the construction is on track and we should be able to move into our new home in late November. So, missing my blog, I dug even deeper into my photo reserves and came up with this scintillating Thai soup that is perfect for the upcoming fall season. It is spicy, rich, comforting and perfectly reminiscent of Thailand.  Your dinner guests will swoon when you serve this up as a first course, or serve it in a larger bowl for a hearty,  complete meal in itself! There are many variations of this traditional Thai soup; this recipe comes from Bon Appetit, March 2013 issue and is gorgeously authentic. I hope you enjoy it as much as we did!

It’s still Friday isn’t it?  I think I will pop over to Fiesta Friday and check in with my blogging buddies.  I hope they are all keeping well and that they may enjoy a warming bowl of my Kao Soi!  See you there?

A comforting soup for the upcoming cool weather!

A comforting soup for the upcoming cool weather!

Chicken Kao Soi

Ingredients:

Khao Soi Paste

4 large dried New Mexico or Guajillo chiles, stemmed, halved and seeded

2 medium shallots, halved

8 garlic cloves

1 – 2 inch piece ginger, peeled and sliced

¼ cup chopped cilantro stems

1 tablespoon ground coriander

1 tablespoon ground turmeric

2 teaspoons Thai green curry paste

Soup:

2 tablespoons vegetable oil

2 14 – ounce cans unsweetened coconut milk

4 cups low-sodium chicken broth

1 ½ pounds boneless, skinless chicken thighs, halved lengthwise

1 pound Chinese egg noodles

3 tablespoons fish sauce

3 tablespoons fresh lime juice

1 tablespoon 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.

 Method:

Khao Soi Paste

Place chiles in a small bowl and cover with boiling water. Let soak until softened, 25 – 30 minutes.

Drain the chiles, reserving soaking liquid. Purée the Khao Soi ingredients and 2 tablespoons of the soaking liquid in a food processor, adding more soaking liquid by tablespoon, if needed, until smooth.

Soup

Heat the oil in a large, heavy soup 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 and add the chicken. Reduce heat and simmer until chicken is fork-tneder, 20 – 25 minutes. Transfer chicken to a plate and let cool slightly. Shred meat.

Meanwhile, cook noodles according to package directions.

Add chicken, 3 tablespoons fish sauce, lime juice, and sugar to soup. Season with salt and more fish sauce if needed.

Divide soup and noodles among the bowls and add toppings according to your taste.

Note: This is a fairly rich soup. You may wish to add more broth to make a less filling soup.

A perfect taste of Thailand!

A perfect taste of Thailand!

 

23 Responses to “Chicken Khao Soi”

  1. Angie

    You can read my mind!! Omgs, I’ve been storing this for more than a year in the back of my mind to someday make. Because of Anthony Bourdain, I went to this Thai restaurant in Las Vegas that served me an amazing bowl of Khao Soi. Never even heard of it before watching his show. Well now I even have the recipe! It’s my lucky day! 🙂

    Reply
    • chefjulianna

      Too funny how that works, huh? I would love to try Anthony’s recipe, but this one is awesome in its own right! Search out the dried chills because they really make a difference in the flavour! Hope you are having a great weekend and enjoying the visit of the Pope! Cheers! 🙂

      Reply
    • chefjulianna

      Oh, Suzanne, this one will fix your cold up just fine! Too bad I just couldn’t mail you a bowl…when you are feeling sick, who feels like cooking? Get well soon! 🙂

      Reply
    • chefjulianna

      Hey Elaine,
      I hope your mom enjoys the flavours here in this recipe!
      We are staying in a teeny condo with not even enough room for food or dishes in the kitchen! The cupboards don’t even close when you have dinner plates in them! I had to store all of my food in RubberMaid bins and keep them in my parents’ garage! I guess this works for some people, but for those of us who like to cook, this is not a good fit! Wow, I can’t wait to move into own home with a real kitchen!

      Reply
    • chefjulianna

      So glad you like the look of this, Hilda! I am chomping at the bit to get back to cooking and blogging! But happy to see that all of you are still happily creating amazing recipes and posts.
      Hope you are still finding lots of goodies in your foraging!

      Reply
  2. petra08

    This is my kind of soup! It sounds delicious. I have missed so much and not even joined my favourite foodie party Fiesta Friday and reading blogs. I hope you will have a kitchen soon! We did ours up last year and it was a strange two 3 weeks not being able to cook! 🙂

    Reply
    • chefjulianna

      Hi Petra! Yes, I hope we can get into our new house soon, but we just have to be patient. We have a really small kitchen right now, but it is so tiny and dark and I have no room for food or dishes or any of the basics – not great for food blogging! I am happy that you like the soup! I miss all of you guys! 😀

      Reply
  3. Lily

    I’m all about the noodle soups right now because its perfect to warm-up to. Definitely going to try this. I love Asian inspired soups. Pinned for later!

    Reply

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