Khao Soi w/ Thai Spiced Short Rib
This Khao Soi is next level - got addicted to it after trying Nightmarket's version and had to figure out how to make it at home.
Prep List
cilantro x 1 small bunch stems, leaves and thin stems reserved for another use
shallots x 2 small, peeled and sliced into quarters
garlic x 4 whole cloves
turmeric x 1 (1-inch) knob, roughly chopped
ginger x 2 pieces thinly sliced
lemongrass x 1 stalk, bottom 4 inches only, roughly chopped
thai bird chile x 1 dried (or 1 chile de arbol), more or less to taste
makrut lime - 1 tsp, zest (or 2 whole makrut lime leaves)
coriander seed x 1 tsp, whole
thai black cardamom x 6 pods (or 1 pod green cardamom, inner seeds only)
kosher salt to taste
thai shrimp paste x 1 1/2 tbsp (optional)
avocado oil x 1 cup
chinese style egg noodles x 1 pound fresh, divided
coconut milk x 2 (15-ounce) cans (or 2 cups fresh coconut milk, do not shake)
chicken stock x 1 cup
coconut sugar x 2 tbsp
short rib x 4 6oz pieces, slow cooked (or chicken x 4 legs, split into drumsticks and thighs)
fish sauce, to taste
pickled shallots, for garnish
Recipe
Combine cilantro stems, shallots, garlic, turmeric, ginger, lemongrass, chili, lime zest, coriander seed, and cardamom in the center of a 12in x 12in square of heavy-duty aluminum foil. Gather up edges to make a tight pouch.
Place foil pouch over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.
Add a large pinch of kosher salt to the aromatics. Pound until a very fine paste is formed (~10 min). Add shrimp paste (optional) and pound to incorporate. Set curry paste mixture aside.
Separate 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering.
Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.
Discard all but 1 tbsp oil from wok. Using a spoon, skim 2 tbsp of creamy fat off the top of the coconut milk and add to the wok.
Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes.
Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.
Slowly stir in the coconut milk, followed by chicken stock and coconut sugar. Add cooked short rib (or chicken legs) and bring to a simmer.
If using chicken, cook, turning occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. If using pre-cooked short rib, only cook until heated through. Season to taste with fish sauce.
Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of short rib (or chicken).
Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges.