Kao Soi

Molly Snyder

kao soi paste

4 large dried guajillo chilies, stemmed, halved, seeded

2 medium shallots, halved

8 cloves garlic

1 2" piece peeled ginger

¼ cup cilantro stems

1 tbsp ground coriander

1 tbsp ground turmeric

1 tsp curry powder

seeds of cardamom pod

soup

2 tbsp vegetable oil

2 14 oz fcans unsweetened coconut milk

32 oz chicken stock

egg noodles

3 tbsp fish sauce

1 tbsp palm sugar or brown sugar

salt

protein of choice

toppings

cilantro

bean sprouts

lime wedges

onions

shallots

[kao soi paste]

place chilies in small, heatproof bowl, add boiling water to cover, let soak till softened, about 25 to 30 minutes

Drain chilies, reserving liquid. puree chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, cardamom pod seeds, and 2 tbsp soaking liquid in food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth

[soup]

Heat oil in large, heavy pot over medium heat. Add kao soi paste; cook, stirring constantly, until slightly darkened, about 4 to 6 minutes.

Add coconut milk and broth. Bring to a boil, add protein. Reduce heat and simmer until protein is cooked, and remove and shred if needed.

Cook noodles according to directions.

Take some of the noodles and deep fry them till crispy for topping.

Add protein, fish sauce, and sugar to soup. Adding more as needed.

Add noodles to bowls, top with broth. Add protein, and serve with toppings.

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