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?
Chicken Kao Soi
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
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
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil and lime wedges for serving.
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.
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.