Poach chicken thighs in a broth of homemade curry paste, coconut milk, and chicken broth, add egg noodles and fish sauce, and top with onions, bean sprouts, cilantro stems, chili oil, and lime wedges.
Serve with an Austrian Grüner Veltliner.
Recipe from Bon Appétit.
- 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
- 2 medium shallots, halved
- 8 cloves garlic cloves
- 1 2-inch piece ginger, peeled, sliced
- 1/4 cup chopped cilantro stems
- 1 Tbs. ground coriander
- 1 Tbs. ground turmeric
- 1 tsp. curry powder
- 2 Tbs. vegetable oil
- 2 14-oz. cans unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 1 1/2 lb. skinless, boneless chicken thighs, halved lengthwise
- 1 lb. Chinese egg noodles
- 3 Tbs. sauce (such as nam pla or nuoc nam)
- 1 Tbs. 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)
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25 to 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.
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4 to 6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20 to 25 minutes.
Transfer chicken to a plate. Let cool slightly; shred meat.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 Tbs. 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.