Thai Coconut Curry Soup with Chicken
Prep Time: 30 minutes Cook Time: 1 hour Servings: Serves: 8 Source: chefkavs.com
INGREDIENTS
5 large dried red chili peppers (such as Guajillo or Ancho)
4 dried chiles de arbol (omit for milder soup)
1 medium white onion, peeled and quartered
8-10 cloves garlic
1 2.5″ piece ginger, peeled and roughly chopped
1 handful cilantro stems (save the tops for garnish)
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon garam masala
2-3 teaspoons curry powder
2 14-ounce cans unsweetened coconut milk
5-6 cups chicken broth
3 lbs. bone-in chicken thighs, skin removed and excess fat trimmed
2 packages thin rice noodles
4 tablespoons fish sauce (or more)
1 tablespoon light brown sugar
1 red onion, thinly sliced
3 green onions, thinly sliced
2-4 thai chiles, thinly sliced
thai basil, chopped
bean sprouts
crispy fried shallots
chili oil
lime wedges
DIRECTIONS
Place dried chiles in small, heatproof bowl. Cover in boiling water and soak until softened, 20-30 minutes. Drain chiles making sure to reserve soaking liquid for later.
In a food processor or blender, puree chiles, white onion, garlic, ginger, cilantro stems, ground spices, salt, and 4 tbsp. reserved soaking liquid. If needed, add more soaking liquid bit-by-bit until you have a smooth paste.
Heat 2-3 tbsp. vegetable oil in a large stock pot over medium heat. Add chile paste and stir constantly until fragrant, toasted, and slightly darkened, about 5 minutes. Stir in coconut milk and chicken broth. Bring to a boil, stirring every few minutes, then reduce heat to a gentle simmer. Season with a pinch of salt.
Add chicken and simmer until cooked through and tender, 20-25 minutes. Remove chicken and set aside to cool slightly while you skim the fat from the surface of the soup. Shred chicken into bite-sized pieces and return to soup. Add fish sauce and brown sugar, then remove from heat.
Place rice noodles in shallow, wide, heat-proof bowl. Cover with hot water (just under boiling) and let soak until lightly softened, 1-2 minutes (note: they should be undercooked as they will finish in the soup.)
Divide noodles between soup bowls and top with soup, leaving 1/2″ to 1″ of space. Top each bowl with a squirt of lime juice, lime wedges, and chili oil, followed by cilantro tops, red and green onions, thai chiles, basil, bean sprouts, and shallots.
NOTES
Broth and noodles can be made ahead of time, store separately and reheat noodles in broth when ready to serve. Substitute vegetable stock and tofu/mushrooms for a tasty vegetarian version.
