Khao Soi Gai
Chicken Thighs, Coconut Milk, Egg Noodles, Fermented Mustard Greens, Cilantro
Chef Cyle Reynolds of Crispy Gai | Portland, ME
Yield: 1 serving
Adapted by StarChefs | july 2023
INGREDIENTS
Khao Soi Spice:
Yield: 20 grams
9 grams black cardamom pods
11 grams ground coriander
Khao Soi Paste:
Yield: 800 grams
267 grams peeled shallot
133 grams lemongrass
75 grams turmeric
75 grams peeled ginger
53 grams dried guajillo chile, rehydrated
50 grams galangal
47 grams shrimp paste
40 grams garlic
33 grams cilantro stems
17 grams dried red bird’s eye chile, rehydrated
To Assemble and Serve:
2.8 liters coconut milk
250 grams chicken fat
400 grams palm sugar
3 kilograms chicken stock
450 grams fish sauce
2.6 kilograms boneless chicken thighs
Cooked egg noodles
Fermented mustard greens
Diced shallots
Fried egg noodles
Cilantro leaves
METHOD
For the Khao Soi Spice:
In a food processor, process cardamom until a fine powder is achieved. Transfer to an airtight container and stir in coriander. Reserve.
For the Khao Soi Paste:
In a food processor, process all ingredients and Khao Soi Spice until a fine paste is achieved. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a small stock pot over high heat, combine coconut milk and chicken fat. Cook 30 minutes, or until mixture breaks. Reduce heat and stir in Khao Soi Paste. Continue cooking until oil is visible. Add sugar and cook until the sugar has dissolved. Add chicken stock, fish sauce, and chicken thighs. Cook until the internal temperature of the chicken reaches 170°F. Transfer chicken and sauce to a serving bowl. Add cooked egg noodles and mustard greens. Garnish with shallots, fried egg noodles, and cilantro.
