My chicken khao soi isn't the most authentic khao soi. I live in Ridgewood, Queens, and, yes, New York has a lot of Asian markets. But I'm going to do what is fastest and closest to me, so I adapted certain ingredients and simplified the dish. I also made a version that is very quick to cook because, again, I’ve got 10 Black Seed locations to run, I’m having a baby, I have two cats — I need time! I looked for flavors that are close to what my mom would use. The dish is a little different, but it’s still so nostalgic to me.

Dianna Daoheung, @dough_eung


Makes 2 servings
  • 5 guajillo chiles
  • 3 shallots
  • 3-inch piece of ginger
  • ½ cup cilantro stems
  • 1 tablespoon coriander, crushed
  • 1 tablespoon turmeric
  • 3 teaspoons curry powder
  • 3 tablespoons palm sugar or brown sugar
  • 2 tablespoons vegetable oil
  • 2 cans coconut milk
  • 2½ cups chicken stock
  • 1½ pounds bone-in chicken thighs
  • 4 tablespoons fish sauce

  • Garnishes:
  • Egg noodles, or any noodle of your liking
  • Lime wedges
  • Cilantro leaves
  • Bean sprouts
  • Chinese crunchy noodles
  • Purple cabbage
  • Red onions
Cookware Used
The Dutchess
6.75-Quart Cast-Iron Dutch Oven
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Holy Sheet
Nonstick Half-Sheet Pan
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Great Spoon
Silicone Ladle
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1. Soak the guajillo chiles in hot water for about 20 minutes till tender. De-seed and de-stem.

2. Blend together the chiles, shallots, ginger, cilantro stems, coriander, turmeric, curry powder, palm sugar, and vegetable oil to make a paste. In a heated Dutchess with a little oil, cook the paste until it is dark red brown in color to bring out the flavors.

3. Add the coconut milk, chicken stock, chicken thighs, and fish sauce to The Dutchess and simmer for about 30 minutes until the chicken is cooked through and pulls off the bone.

4. Cook your noodles in a separate pot in water. Add the noodles to a bowl with the sauce and chicken. Add garnishes to your liking. Enjoy!