Chicken Khao Soi

Chicken Khao Soi
Photo by Ditte Isager


  • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons vegetable oil
  • 2 14-ounce cans unsweetened coconut milk
  • 1 pound Chinese egg noodles
  • 1 tablespoon packed palm sugar
  • 1 tablespoon ground turmeric
  • 2 cups low-chicken stock or low-sodium chicken broth
  • + 11 more ingredients
    • ¼ cup cilantro stems
    • 1 ½ pounds skinless, boneless chicken thighs
    • 4 large dried New Mexico chiles
    • 1 2" piece ginger
    • Kosher salt
    • Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions
    • 1 tablespoon ground coriander
    • 2 medium shallots
    • 1 teaspoon curry powder
    • 8 cloves garlic
    • Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

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. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, ...

View full recipe at Epicurious


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