Text 29296, 83 rader
Skriven 2015-07-24 05:38:36 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1641
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Khao Soi
 Categories: Asian, Poultry, Chilies, Herbs, Soups
      Yield: 7 Servings

MMMMM-----------------------KHAO SOI PASTE----------------------------
      4 lg Dried New Mexico or guajillo
           - chilies; stemmed, halved,
           - seeded *
      2 md Shallots; halved
      8 cl Garlic cloves
      1    (2") piece ginger; peeled,
           - sliced
    1/4 c  Chopped cilantro stems
      1 tb Ground coriander
      1 tb Ground turmeric
      1 ts Curry powder

MMMMM----------------------------SOUP---------------------------------
      2 tb Oil
     28 oz (2 cans) unsweetened coconut
           - milk
      2 c  Chicken broth
  1 1/2 lb Skinned, boned chicken
           - thighs; halved lengthwise
      1 lb Chinese egg noodles
      3 tb (or more) fish sauce
      1 tb (packed) palm sugar or light
           - brown sugar
           Kosher salt
           Sliced red onion
           Bean sprouts
           Cilantro sprigs
           Crispy fried onions or
           - shallots
           Chile oil
           Lime wedges

  * INGREDIENT INFO: Dried chilies are available at Latin
  markets; Chinese egg noodles and chili oil are available
  at Asian markets. All can be found at many supermarkets.

  FOR KHAO SOI PASTE: Place chilies in a small heatproof
  bowl, add boiling water to cover, and let soak until
  softened, 25-30 minutes.

  Drain chilies, reserving soaking liquid. Pur+¬e chilies,
  shallots, garlic, ginger, cilantro stems, coriander,
  turmeric, curry powder, and 2 tablespoons soaking liquid
  in a food processor, adding more soaking liquid by
  tablespoonfuls, if needed, until smooth.

  FOR SOUP: Heat oil in a large heavy pot over medium heat.
  Add khao soi paste; cook, stirring constantly, until
  slightly darkened, 4-6 minutes. Add coconut milk and
  broth. Bring to a boil; add chicken. Reduce heat and
  simmer until chicken is fork-tender, 20-25 minutes.
  Transfer chicken to a plate. Let cool slightly; shred
  meat.

  Meanwhile, cook noodles according to package directions.

  Add chicken, 3 tablespoons fish sauce, and sugar to soup.
  Season with salt or more fish sauce, if needed. Divide
  soup and noodles among bowls and serve with toppings.

  by Ravin Nakjaroen; Long Grain, Camden, ME

  Bon App+¬tit | March 2013

  Yield: Makes 6 to 8 servings

  MM Format by Dave Drum - 12 September 2013

  Uncle Dirty Dave's Archives

MMMMM

... Almost anything is edible with a dab of French mustard on it.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)