After not cooking the last two weekends, I was so anxious to get cooking in my kitchen.  I started out today with a Spicy Thai Curry Noodle Soup.  In prepping for my cooking extravaganza, I used my go-to bon-appetit magazine March 2013.  I love, love, love making soups and had never attempted any type of Thai-style soup.  This recipe did not disappoint.  Why did I fight coconut milk and curry for so long?

I am a huge fan of using what I have and layering flavors so I made a few “TTT” adjustments:

  • Green chiles which I grew this summer were on hand and dried.
  • I pan seared the chicken to give the skin a crispy yummy flavor that really makes a difference in the broth of any soup.
  • I used the chicken broth to deglaze my skillet and poured the hot chicken broth yummy tidbits and all into the broth mixture.
  • Remember to shop your local CostCo and buy meat products in bulk and keep them frozen.  I already had my chicken thighs on hand and took them out to thaw in the refrigerator yesterday.  It’s much cheaper than buying as you go.

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Seared the skin to a nice golden brown

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Spicy Thai Curry Noodle – I Cooked the Cover

Ingredients

  1. KHAO SOI PASTE
  2. 4 large dried New Mexico or guajilo chiles, stemmed, halved and seeded
  3. 2 medium shallots, halved
  4. 8 garlic cloves, skinned
  5. 1 – 2” piece ginger, peeled, sliced
  6. ¼ cup chopped cilantro stems
  7. 1 Tbsp. ground coriander
  8. 1 Tbsp. ground turmeric
  9. 1 tsp. curry powder
  11. SOUP
  12. 2 Tbsp. vegetable oil
  13. 2 14-oz cans unsweetened coconut milk
  14. 2 cups low-sodium chicken broth
  15. 1 ½ lb. skinless, boneless chicken thighs, halved lengthwise (use thighs with skins if pansearing)
  16. 1 lb. Chinese egg noodles
  17. 3 Tbsp. (or more) fish sauce (such as nam pla or nuoc nam)
  18. 1 Tbsp. packed light brown sugar
  19. Kosher salt
  21. GARNISH
  22. Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil and lime wedges

Instructions

  1. KHAO SOI PASTE: Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
  2. Drain chiles, reserving soaking liquid. Puree chiles, shallots, 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.
  3. SOUP: Season cut chicken thighs well and heat oil in a large skillet over medium heat. Place chicken thighs skin down until skin is golden and crispy, about 5 minutes. Drain oil from pan and 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.
  4. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate and allow to cool slightly, then shred meat.
  5. Meanwhile, cook noodles according to package directions.
  6. 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.
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