I suppose it was inevitable that I would fall off the
blistering bogging pace I set in January. Chalk it up to the winter doldrums, plus
the bout of food poisoning that hit me after a weekend trip to Montreal (picked
up, I’m embarrassed to say, from a rare and ill-advised rendezvous with the golden
arches) or maybe the fact that I’ve been living on mostly quick, boring recipes
that I haven’t deemed worth sharing. So yes, I have fallen off the pace a bit
here.
I wish I could say I had something super fresh and new in
store today, but, nope: just more soup. In fact, it’s another curry soup, so I’ll
forgive you a sense of déjà vu from my last post. That said, it’s a damn good soup,
a Thai-inspired curry soup given a bit of a twist with the addition of dried
New Mexican chilis to add a hint of smokiness and complexity to what is a rich
and silky concoction. Give it a try while I try to find something to eat
that’s not soup.
Chicken Khao Soi (from Bon Appetit)
Spice paste:
4 large dried New Mexico or guajillo chiles, stemmed,
halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" 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 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved
lengthwise
1 pound Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc
nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt
Accompaniments:
Sliced red onion, bean sprouts, cilantro sprigs, crispy
fried onions or shallots, chili oil, and lime wedges.
For the khao soi paste:
Place chilis in a small heatproof bowl, add boiling water to
cover, and let soak until softened, 25-30 minutes. Drain, reserving soaking
liquid. Purée chilis, shallots, garlic, ginger, cilantro stems, coriander,
turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor,
adding more soaking liquid by the tablespoon until smooth.
For 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 tablespoons fish sauce, and sugar to soup.
Season with salt or more fish sauce, if needed. Divide noodles among bowls, add
soup and top with your choice of accompaniment.
No comments:
Post a Comment