Khao Soi (Thai Chicken Curry Soup)

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http://www.tastingtable.com/cook/recipes/khao-soi-recipe-thai-curry-chicken-soup-rice-noodle-recipe-chiang-mai-nyc

Khao soi is a spicy Burmese-influenced noodle soup widely eaten in Northern Thailand. It’s spiked with a curry paste made of shallots, garlic turmeric, spices and herbs, giving the famous dish its signature flavor. Brooklyn-based chef Kanlaya Supachana cooks the curry paste in the soup’s coconut milk, giving her version a luxurious texture.

When preparing, rinse the noodles in cold water to stop them from overcooking.

Khao Soi
Recipe adapted from Kanlaya Supachana, Chiang Mai Restaurant, Brooklyn, NY
Yield: 4 servings
Prep Time: 30 minutes, plus 20 minutes soaking time
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes, plus 20 minutes soaking time

INGREDIENTS

For the Curry Paste:

8 to 10 dried Thai chile peppers

10 garlic cloves

5 kaffir lime leaves

4 medium shallots, halved

One 2-inch piece ginger, peeled and thinly sliced (⅓ cup sliced ginger)

One 2-inch piece fresh turmeric, peeled and thinly sliced

¼ cup chopped coriander root or 2 tablespoons finely chopped cilantro stems

2 tablespoons sliced lemongrass (½ lemongrass stalk)

1 tablespoon shrimp paste

1 tablespoon curry powder

1½ teaspoons toasted coriander seeds, ground

1½ teaspoons toasted cardamom pods, seeds removed and ground

½ teaspoon toasted cumin seeds, ground

For the Khao Soi:

3 cups coconut milk, divided

Curry paste

2 cups water

1½ pounds chicken legs, drumsticks and thighs separated (4 legs)

1½ cups canola oil

4 ounces thin egg noodles

12 ounces thick egg noodles

2 tablespoons palm sugar

Kosher salt, to taste

Cilantro sprigs, pickled mustard greens, shallots, chile oil and lime wedges, for serving
DIRECTIONS

1. Make the curry paste: Place the dried chiles in a heatproof bowl. Cover with boiling water and let soak until softened, 20 minutes. Drain the chiles, reserving the soaking liquid.

2. In a food processor, pulse the chiles, garlic, kaffir lime leaves, shallots, ginger, turmeric, coriander root (or cilantro stems), lemongrass, shrimp paste, curry powder, coriander seeds, cardamom seeds, cumin seeds and 2 to 4 tablespoons of the chile soaking liquid (as needed) to make a paste. Makes about 1¼ cups.

3. Make the soup: In a large heavy pot, heat 1 cup of the coconut milk over medium-high heat. When the coconut milk begins to simmer, add the curry paste and cook, stirring constantly, until the liquid has thickened and reduced, 5 minutes. Add the water and remaining 2 cups of coconut milk, and bring to a boil. Add the chicken, reduce the heat to medium low and simmer until the chicken is cooked through and tender, 40 to 45 minutes.

4. Meanwhile, in a medium saucepan, heat the oil over medium-high heat. Working in 2 batches, fry the thin noodles until golden brown and crisp, about 1 minute. Transfer to a paper towel-lined plate and set aside.

5. Cook the thick egg noodles, according to the package directions, until al dente. Rinse under cold water and set aside.

6. Stir the palm sugar into the soup. Taste and adjust the seasoning with salt. Divide the soup and noodles among 4 bowls and serve with cilantro, pickled mustard greens, shallots, chile oil and lime wedges.

 

West African Peanut Stew

West African Peanut Soup

  • 4 cups vegetable broth
  • 1 large red onion, chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens (or red chard), ribs removed and leaves chopped
  • ¾ cup chunky peanut butter
  • 2 tablespoons tomato paste
  • 1 can diced fire-roasted tomatoes
  • 2 tablespoons cumin
  • 5 sprigs fresh thyme
  • 1 tablespoon coriander
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon chili powder
  • Hot sauce, like sriracha, to taste
  • ¼ cup roughly chopped peanuts, for garnish
  1. In a medium Dutch oven or stock pot. Sautee onion for 10 minutes until transluscent.
  2. Add ginger, garlic and salt; continue to sautee for 1 minute.
  3. Add chopped sweet potato and sautee for 1 minute.
  4. Pour in the vegetable broth, tomatoes, tomato paste. Whisk together the spices in a separate bowl, then stir into the mixture. Scrape up all the crunchy brown bits from the bottom of the pan. Allow to simmer for 20 minutes.
  5. Uncover the soup and add peanut butter; whisk until smooth. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

Tomatillo, Tomato and Avocado Gazpacho

I wanted to make this with tomatillos only, but found that what makes a great salsa doesn’t necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don’t like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won’t blend.

1 pound tomatillos, papery shells removed, rinsed

2 slices red or white onion

2 to 3 garlic cloves, to taste

2 serrano chiles or 1 jalapeño, coarsely chopped

2 tablespoons olive oil

1 to 2 tablespoons fresh lime juice (to taste)

1 large ripe avocado

1/2 cup chopped cilantro, plus additional cilantro for garnish

1 teaspoon lightly toasted cumin seeds, ground

Salt to taste

Few drops of vinegar

1 pound ripe tomatoes, preferably green zebras

Freshly squeezed lime juice for serving

1. Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.

2. Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.

3. Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.

Yield: Serves 6

Advance preparation: You should make this a couple of hours before serving so that it has plenty of time to chill. You can make it up to a day ahead. Whisk before serving.

Nutritional information per serving: 152 calories; 12 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 12 grams carbohydrates; 5 grams dietary fiber; 9 milligrams sodium (does not include salt to taste); 2 grams protein

Butternut Squash and Leek Soup

Butternut Squash-Leek Soup Recipe

  • 1 whole garlic head
  • 1 medium yellow onion, chopped
  • 3 to 4 fresh thyme sprigs
  • 1 bay leaf
  • 3 teaspoons kosher salt, divided
  • 4 teaspoons olive oil $
  • 6 cups thinly sliced leek (about 4 large) $
  • 4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
  • 2 cups water
  • 2 cups fat-free, less-sodium chicken broth 
  • 2 tsp paprika
  • 1tsp ground chipotle pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat oven to 350°.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  3. Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Crispy leeks:

  • Thinly slice the reserved leek greens into rounds. I usually do this while the soup is cooking.
  • Heat a skillet with high sides over medium high heat until hot. Add ¼ cup of the Safflower Oil. Allow oil to get very hot, but not smoke. Test by dropping a drizzle of water in the pan – if the water sizzles, the oil is ready. Add small amount of leek rounds.
  • Cook in hot oil, stirring occasionally, until brown and crispy. Remove with a slotted spoon and paper towels and quickly sprinkle with salt. Repeat using same oil until you have the amount of servings you need. You should be able to get 3 or 4 servings per batch.

Tuscan White Bean Soup with Escarole

http://www.myrecipes.com/recipe/tuscan-white-bean-soup-50400000118614/

  • 1 tablespoon olive oil $
  • 2 cups finely chopped onion $
  • 5 garlic cloves, minced
  • 2 cups organic vegetable broth
  • 1 cup water
  • 1 teaspoon chopped fresh rosemary
  • 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
  • 2 fresh thyme sprigs
  • 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind
  • 8 cups chopped escarole (about 1 pound)
  • 1 cup chopped carrot
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon white wine vinegar
  • 6 tablespoons shaved fresh Parmesan cheese

Preparation

  1. 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.