epicurious5.0
Khao Soy Gai
The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries curry sauce and silky egg noodles, is magical.
👤 Hong Thaimee📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●food processor
- ●skillet
- ●pan
- ●pot
- ●baking sheet
- ●saucepan
📝 Preparation Steps
1
Make the Khao Soy Paste
2
Preheat the oven to 400°F. Wrap the shallots and ginger together in aluminum foil, place directly on an oven rack, and roast for ⏱️ 10 minutes, or until softened. Remove from the foil and cool completely.
3
Meanwhile, place the dried chiles in a bowl and add warm water to cover. Leave to soften for about ⏱️ 15 minutes. Wearing kitchen gloves (do not use bare hands when working with chiles), remove the chiles from the water and squeeze out excess water.
4
Using a mortar and pestle, mash the chiles with the shallots, ginger, salt, coriander, cardamom, and turmeric into a smooth paste, about ⏱️ 15 minutes. Alternatively, process the ingredients together with 1 cup coconut milk in a food processor until smooth, 3 to ⏱️ 5 minutes.
coconut milk4 (13.5-ounce) cans
5
Make the chile oil
6
In a small skillet, combine the oil and chile powder over medium heat until well blended. Add the salt and cook, stirring, until the salt dissolves, about ⏱️ 2 minutes. Transfer to a bowl and set aside.
7
Make the soup
8
Place the noodles on a large baking sheet pan and pull them apart so they don’t stick together in the pot. Divide the noodles into a 4-cup portion and a 2-cup portion.
9
In a large pot, bring 3 quarts water to a boil over high heat. Add 4 cups of the noodles and cook until softened, about ⏱️ 4 minutes. Drain the noodles and rinse with cold water. Set aside. Toss with the 3 tablespoons vegetable oil to keep the noodles from sticking.
10
Skim 2 tablespoons coconut cream from the top of one of the cans of coconut milk and set aside. In a medium saucepan, combine the kao soy paste with the 2 tablespoons coconut cream, place over medium heat, and cook until the color intensifies, about ⏱️ 3 minutes.
coconut milk4 (13.5-ounce) cans
11
Add the chicken skin side down and cook until the skin browns, about ⏱️ 3 minutes. Add the remaining coconut milk and bring just to a boil. Reduce the heat to low and add the fish sauce and sugar. Simmer for another ⏱️ 15 minutes, stirring to dissolve the sugar, until the chicken is cooked and the sauce thickens.
coconut milk4 (13.5-ounce) cans
12
As the chicken cooks, with the remaining 2 cups noodles, use your hands to form four ½-cup-size nests. Pour the remaining 1 quart vegetable oil into a large pot or wide sauté pan deep enough for the oil to cover the noodles. Place over high heat and bring to 375°F. Add the nests of noodles and fry over high heat until golden and crisp, 3 to ⏱️ 4 minutes. Using a slotted spoon, transfer to a paper towel–lined baking sheet to drain the excess oil.
13
To serve, spoon some boiled noodles into each of four bowls, top with a ladle of curry and a piece of chicken, and finish with a nest of fried noodles. Serve with chile oil, pickled mustard, lime wedges, and thinly sliced shallots.
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