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