Chicken Khao Soi

• porsi: 4-6 servings
• waktu aktif: 20 min
• total waktu: 1 hr 30 mins

Bahan-bahan

For the Khao Soi Paste

⅓ cup cilantro stems

8 large garlic cloves, peeled

2 medium shallots, peeled

2 Thai chilies, or 1 red Fresno chili (Serrano peppers substitute)

1 (2-inch) knob fresh ginger, peeled

2 tablespoons crushed red pepper flakes

2 teaspoons ground turmeric

2 teaspoons ground coriander

2 teaspoons curry powder

For the Soup

4 boneless skinless chicken thighs (skin on chicken if making crispy chicken skin)

1 tablespoon coconut oil or vegetable oil

4 cups chicken stock

1 (14-ounce) can full-fat coconut milk

3 tablespoons fish sauce, plus more as needed (soy sauce and rice wine vinegar substitute)

2 teaspoons light brown sugar

Cooked egg noodles, for serving

Quick-Pickled Shallots (optional)

Fresh cilantro leaves (optional garnish)

2 limes, sliced into wedges (optional)

Kosher salt

Petunjuk

Preheat the oven to 425 F.

MAKE THE KHAO SOI PASTE: In a food processor, combine the cilantro stems, garlic, shallots, chilies, ginger, red pepper flakes, turmeric, coriander, and curry powder. Pulse until the mixture forms a smooth paste.

MAKE THE SOUP: Remove the skin from the chicken and set it aside. Season the chicken all over with salt.

Heat a large pot or dutch oven over medium heat and add the oil. When the oil shimmers, add the curry paste and cook, stirring, until it begins to stick to the pan, about 3 minutes. Whisk in the stock, coconut milk, and a pinch of salt.

Add the chicken and allow the mixture to come to a boil. Reduce to a gentle simmer and cook, partially covered, until the meat is falling off-the-bone tender, about 1 hour. Turn off the heat and stir in the fish sauce and brown sugar. Season with more fish sauce or salt, if needed.

WHILE THE CHICKEN SIMMERS, MAKE THE CRISPY SKIN: Line a sheet pan with aluminum foil and a wire rack. Pat the chicken skin dry with a paper towel and lay it on the prepared sheet pan. Bake until golden and crispy; flipping halfway through, about 20 minutes total. Set aside to cool.

SERVE: Fill each bowl with noodles and top with the chicken (shredded or whole, up to you). Ladle over the broth and finish with the pickled shallots, cilantro, and crispy chicken skin. Serve with lime wedges.