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Tuesday, December 20

Chicken khao soi

Chiles, African Bird’s Eye, whole, dried
3 or 4
Shallots, halved
2 medium
Garlic, chopped
8 cloves
Ginger, peeled, chopped
2-inch piece
Turmeric, peeled, chopped
2-inch piece
Cilantro stems, chopped
¼ cup
Coriander, ground
1 tablespoon
Curry powder
1 teaspoon
Oil, vegetable
2 tablespoons
Coconut milk, unsweetened
28 ounces
Chicken broth, low-sodium
2 cups
Chicken thighs, boneless, skinless, halved lengthwise
1 ½ pounds
Noodles, bean threads, cooked
1 package
Fish sauce
3 tablespoons
Sugar, light brown
1 tablespoon
Salt, kosher

Onions, red, sliced

Lime, cut into quarter sections
  1. In a small bowl, add the chiles with enough boiling water to cover (or float); cover with a small plate, let steep for at least 30 minutes, reserve the water and chop the chiles. 
  2. In a food processor, purée the chiles, shallots, garlic, ginger, turmeric, cilantro stems, coriander, curry powder, and 2-tablespoons of the soaking liquid; add more soaking liquid by tablespoonful, if needed, until smooth. 
  3. Heat the oil in a large heavy pot over medium heat. 
  4. Add the khao soi paste; cook, stirring constantly, until slightly darkened, about 4 to 6 minutes. 
  5. Add the coconut milk and broth; bring to a boil, and add the chicken. 
  6. Reduce heat, and simmer until the chicken is tender, about 20 to 25 minutes. 
  7. Transfer the chicken to a plate; let cool slightly, then shred the meat. 
  8. Return the meat to the pot with the fish sauce and sugar, season with salt or more fish sauce to taste. 
  9. In a small skillet, heat some oil and fry half of the sliced onions. 
  10. Divide the cooked noodle among bowls, ladle the soup over, and then sprinkle with cilantro, give it a dash of chili oil, top with slices of fried and raw onion, and a spritz of lime juice.
Recipe adapted from Bon Appetit

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