Name: Chicken Khao Soi
Yield: 6 to 8 Servings
Ingredients: 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded; 2 medium shallots, halved; 8 garlic cloves; 1 2" piece ginger, peeled, sliced; ¼ cup chopped cilantro stems; 1 tablespoon ground coriander; 1 tablespoon ground turmeric; 1 teaspoon curry powder; 2 tablespoons vegetable oil; 2 14-oz. cans unsweetened coconut milk; 2 cups low-sodium chicken broth; 1½ lb skinless, boneless chicken thighs, halved lengthwise; 1 lb Chinese egg noodles; 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam); 1 tablespoon (packed) palm sugar or light brown sugar; Kosher salt; Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving); Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

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Ditte Isager

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

Recipe notes