Khao Soi
Serves 1
Directions
- 1Deseed and stem your dried chilies.
- 2Soak the dried chilies in boiling hot water for about 30 minutes.
- 3Toast the coriander and cardamom until they smell aromatic.
- 4Char the shallots and ginger hard in a hot pan.
- 5Blend all the ingredients for the curry paste: chilies, aromatics, garlic, turmeric, and salt, into a smooth paste. Add water only if needed.
- 6Heat oil in a pan.
- 7Fry half of the curry paste until it deepens in color.
- 8Pour in coconut milk and chicken stock.
- 9Season with dark soy sauce, soy sauce, and brown sugar.
- 10Bring the broth to a boil.
- 11Drop in the chicken leg quarters and let them simmer for 40-50 minutes until the meat is tender and cooked through.
- 12Finish the broth with fish sauce and lime juice.
- 13Boil your noodles.
- 14Fry a small handful of noodles in oil heated to about 350F until crispy.
- 15Place noodles in a bowl.
- 16Ladle the rich broth on top with a whole chicken piece.
- 17Top with crispy noodles, cilantro, green onion, mustard greens, peanuts, and a squeeze of lime.
Ingredients
- 3.5 Tbsp coriander seeds
- 7 black cardamom pods
- 2 oz dried guajillo chilies
- 4 shallots, halved
- 5 garlic cloves
- 2 oz ginger
- 1 oz turmeric
- 4 tsp kosher salt
- water
- 2 Tbsp neutral oil
- 0.5 curry paste
- 2 cans coconut milk
- 2.75 cups good chicken stock
- 1.5 Tbsp dark soy sauce
- 2 Tbsp soy sauce
- 3 Tbsp brown sugar
- 3 chicken leg quarters
- 3 Tbsp fish sauce
- 4 Tbsp lime juice
- 16 oz fresh egg or wonton noodles
- neutral oil for frying
- pickled mustard greens
- lime wedges
- peanuts
- cilantro
- green onion
- bean sprouts
Equipment
air fryerhot pan
Tips
- You can buy curry paste at most Asian grocery stores.
- Use a good quality stock or water.
- Fry half of the egg wonton noodles until golden and crispy, and boil the rest normally.
- Finish with fish sauce and lime juice for a salty-bright balance.
- Add water to the curry paste only if it needs help when blending.
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