Chicken Khao Soi Recipe

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor
thai soup

bonappetite.com

Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

This recipe is courtesy of bonappetit.com

8
Servings
294
Calories Per Serving
Deliver Ingredients

Ingredients

Khao Soi Paste

  • 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
  • 2 medium shallots, halved
  • 8 cloves garlic
  • 12 inch piece ginger, peeled, sliced
  • 1/4 Cup chopped cilantro stems
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground turmeric
  • 1 Teaspoon curry powder

Soup

  • 2 Tablespoons vegetable oil
  • 2 fourteen -oz. cans unsweetened coconut milk
  • 2 Cups low-sodium chicken broth
  • 1 1/2 Pound skinless, boneless chicken thighs, halved lengthwise
  • 1 Pound Chinese egg noodles
  • 3 Tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1 Tablespoon (packed) 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)

Directions

Khao Soi Paste

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. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

Heat oil in a large heavy 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; 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 chicken, 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.

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
96mg
32%
Carbohydrate, by difference
20g
15%
Protein
32g
70%
Vitamin A, RAE
9µg
1%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
30mg
3%
Choline, total
96mg
23%
Fiber, total dietary
2g
8%
Folate, total
3µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
33mg
10%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
240mg
34%
Selenium, Se
27µg
49%
Sodium, Na
499mg
33%
Water
110g
4%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.