Khao Soi
 
 
Have a sunshine-y bowl of this satisfying soup.
Author:
Recipe type: Main
Ingredients
  • KHAO SOI SPICE PASTE
  • 6 dried long red chillies, seeded for less heat
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cumin seeds
  • 1 tsp. ground turmeric
  • 1 tsp. kosher salt
  • 1 lemongrass stalk, white part bruised and soft inside finely chopped
  • 1 1-inch piece of galangal, peeled and, roughly chopped
  • 2 Asian red shallots, peeled, chopped
  • 4 garlic cloves, chopped
  • 4 Makrut lime leaves, stems removed, roughly chopped
  • 1 tsp. shrimp paste
  • FOR THE SOUP AND ASSEMBLY
  • 2 c. plus 1 tbsp. vegetable oil, divided
  • 6 bone-in, skin-on chicken drumsticks
  • Khao soi spice paste (recipe above)
  • 1 13.5-oz can coconut milk
  • 5 c. water
  • 3 tbsp. fish sauce
  • 2 tbsp. ground palm sugar or brown sugar
  • 4 c. wonton noodles or cooked egg noodles, divided
  • Chopped fresh cilantro, Asian shallots cut into small wedges, lime wedges, sambal oelek, and chopped pickled mustard greens, for serving
Instructions
  1. MAKE THE KHAO SOI SPICE PASTE
  2. Make the paste: In a small skillet, toast the chilies, coriander, and cumin seeds over medium heat, shaking often, until fragrant, about 3 minutes. Transfer to a mortar and pestle and crush to a powder. Add the turmeric, salt, soft part of the lemongrass, galangal, red shallots, garlic, lime leaves, shrimp paste and crush until ingredients form a paste.
  3. FOR THE SOUP
  4. Heat 1 tablespoon vegetable oil in a Dutch oven or other large heavy-bottomed pot over medium-high. Add chicken and cook, turning occasionally, until browned on all sides, about 10 minutes total. Transfer chicken to a plate.
  5. Add the curry paste to the pot and cook, stirring, 1 minute. Add the coconut milk and whisk to combine. Slowly add the water, fish sauce, palm sugar, and remaining lemongrass. Return the chicken to the pot and bring to a boil. Reduce heat to low and cover. Simmer, covered, until chicken is falling off the bone, about 40 minutes.
  6. Meanwhile, in a small pot, heat remaining 2 cups vegetable oil over high. Add 4 ounces wonton noodles and fry until the noodles puff and become golden and crispy, 30 seconds to 1 minute. Transfer to a paper towel lined plate to drain.
  7. Cook remaining noodles according to package directions; rinse under cold water and drain.
  8. To serve, divide noodles, broth and chicken among bowls. Top with cilantro, Asian shallots, lime, sambal oelek, mustard greens and crispy noodles.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/09/13/khao-soi/