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The Hirshon Northern Thai Khao Soi – ข้าวซอย
THE FOOD DICTATOR29Ingredients
90Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 9 dried Thai chili peppers (soaked in water overnight)
- 6 garlic cloves
- 3 kaffir lime leaves
- 3 shallots (medium, halved)
- 1 piece ginger (peeled and thinly sliced, ⅓ cup sliced ginger)
- 1 piece fresh turmeric (peeled and thinly sliced - cut this on a disposable plate with kitchen gloves and with a metal knife - it stains BADLY)
- 1/4 cup coriander root (chopped, or 2 tablespoons finely chopped cilantro stems)
- 2 Tbsp. lemongrass (sliced, from the base of the stalk)
- 1 Tbsp. shrimp paste (toasted in foil)
- 1 1/2 tsp. coriander seeds (toasted)
- 2 1/2 tsp. green cardamom pods (toasted, seeds removed and husks discarded)
- 2 cardamom seeds (toasted black, seeds removed and husks discarded)
- 1 Tbsp. curry powder (Maharaja, from Penzey’s Spices)
- 1 Tbsp. Garam Masala
- 1 tsp. sea salt
- 3 cups coconut milk (Thai, divided)
- curry paste
- 3 cups store bought low sodium chicken stock (or homemade)
- 1 1/2 lb. chicken legs (drumsticks and thighs separated, 4 legs, 8 pieces total)
- 1 1/2 cups coconut oil
- 16 oz. egg noodles (thick)
- 2 Tbsp. palm sugar
- 40 fish sauce (brand, to taste)
- black soy sauce (to taste - this is NOT regular soy, though it can be substituted)
- cilantro sprigs
- pickled mustard greens
- shallots
- chili oil
- lime wedges
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