Is Khao Soi the New Pad Thai?

De Pailin's Kitchen · 75 min

Ingredientes

Preparación

1. Crush the black cardamom pods, remove the seeds and dry-toast them with the coriander seeds in a skillet over high heat until the coriander darkens slightly. Set aside.
2. In the same skillet, sear the ginger and turmeric slices for 2–3 minutes until slightly charred, flip and char the other side, then remove.
3. Sear the sliced shallots over high heat until charred spots form, stir and char a bit more, then remove.
4. Remove the stems from the dried chilies, cut them into chunks and shake out most seeds. Grind them with the cardamom and coriander seeds into a powder.
5. In a mortar, pound the ginger and turmeric into a fine paste, then add the shallots and coarse salt and pound until fine. Add some ground spices to absorb moisture, then pound in the remaining dried spices.
6. Bring ½ cup of the coconut milk to a boil over medium heat. Add the curry paste and stir until very thick and the oil sizzles around the edges.
7. Add the remaining coconut milk, water, soy sauce, black soy sauce, palm sugar and chicken drumsticks. Bring to a simmer, then lower to low and simmer gently for about 40 minutes until the drumsticks are fork tender.
8. Taste the broth and adjust with fish sauce or salt as needed, keeping it strongly seasoned since the noodles will dilute it.
9. Cut 3 oz of the noodles into about 4-inch lengths after shaking off the flour. Heat about 2 inches of oil to 350°F (175°C) in a wide pot.
10. Lower the heat to medium-low, add a small handful of noodles and press them down as they fry. Fry until golden and the bubbling is almost gone, then drain. Repeat with the rest.
11. For the chili oil, if using: stir chili flakes with enough neutral oil to look like wet sand over medium-low heat for a few minutes until dark and smoky, then transfer at once to a bowl.
12. Boil the remaining noodles in a large pot of water until done, checking every minute (about 3 minutes for the wonton noodles shown). Meanwhile, put about a tablespoon of oil in a bowl for the noodles.
13. Drain the noodles, shake off excess water, toss in the oil and divide into bowls.
14. Place 1 to 2 drumsticks in each bowl, ladle the hot broth over them, drizzle 1–2 tablespoons of coconut milk if desired, top with crispy noodles and cilantro if using, and serve with the condiments.

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