Lamb
2 American lamb shoulder, chopped into 1in cubes
2 Coconut milk
0.25 cup Sambol chile paste
2 tbsp Fish sauce
2 tsp Cumin
1 tsp Salt
Curry Paste
1 tsp Cardamom pods
2 tsp Coriander seeds
1 tsp Cumin
7 Fresh Thai chili, sliced
4 Lemongrass, tender insides sliced, rough outer parts reserved
2 Thumb sized pieces of ginger, peeled & thin sliced against grain
4 Garlic
2 Shallots
Soup
1 Butternut squash, about 3 cups cubed
1 Chicken stock
1 Coconut milk
1 tsp Curry powder
0.25 cup Fish sauce
2 Palm sugar
1 lb Fresh wonton noodles
Scallions, chopped for garnish
1Mix the lamb in a baking dish with the other lamb ingredients. Bake at 300 for about 4 hours until tender and shreddy, stirring once or twice during cooking and adding water if needed.
2Make the curry paste by adding all the ingredients to a mortar and pestle, starting with the dry ones and mashing them to a powder, then adding each ingredient, in order, one by one, and smashing until mostly smooth.
3Add some oil to a large pot and saute the curry paste on medium heat for about 7 minutes until fragrant and the raw garlic and onion smell is cooked off.
4Add the squash and stir well. Add in the stock and coconut milk and mix, scraping any bits off the bottom that may have collected.
5Stir in the turmeric, curry powder, fish sauce, and palm sugar. Add the fibrous stalks from the lemongrass. Bring to a simmer and cook about 30 minutes until the squash is tender.
6Remove the lemongrass stalks and blend the soup smooth with a stick blender.
7Add the lamb to the soup and all the sauce and juices from the pan along with it.
8Meanwhile, bring water to a boil, and heat a thin layer of oil in a frying pan.
9Take a handful of the raw noodles and fry them in the oil until crispy, brown, and blistering.
10Take the rest of the noodles and boil them in the water for 3 minutes until tender.
11Build the soup by first putting some cooked noodles into a bowl, then ladeling in the broth with that tender shredded lamb, and then topping with the crispy noodles and some scallions. Serve immediately.
Ingredients
Lamb
2 American lamb shoulder, chopped into 1in cubes
2 Coconut milk
0.25 cup Sambol chile paste
2 tbsp Fish sauce
2 tsp Cumin
1 tsp Salt
Curry Paste
1 tsp Cardamom pods
2 tsp Coriander seeds
1 tsp Cumin
7 Fresh Thai chili, sliced
4 Lemongrass, tender insides sliced, rough outer parts reserved
2 Thumb sized pieces of ginger, peeled & thin sliced against grain
4 Garlic
2 Shallots
Soup
1 Butternut squash, about 3 cups cubed
1 Chicken stock
1 Coconut milk
1 tsp Curry powder
0.25 cup Fish sauce
2 Palm sugar
1 lb Fresh wonton noodles
Scallions, chopped for garnish
Directions
1Mix the lamb in a baking dish with the other lamb ingredients. Bake at 300 for about 4 hours until tender and shreddy, stirring once or twice during cooking and adding water if needed.
2Make the curry paste by adding all the ingredients to a mortar and pestle, starting with the dry ones and mashing them to a powder, then adding each ingredient, in order, one by one, and smashing until mostly smooth.
3Add some oil to a large pot and saute the curry paste on medium heat for about 7 minutes until fragrant and the raw garlic and onion smell is cooked off.
4Add the squash and stir well. Add in the stock and coconut milk and mix, scraping any bits off the bottom that may have collected.
5Stir in the turmeric, curry powder, fish sauce, and palm sugar. Add the fibrous stalks from the lemongrass. Bring to a simmer and cook about 30 minutes until the squash is tender.
6Remove the lemongrass stalks and blend the soup smooth with a stick blender.
7Add the lamb to the soup and all the sauce and juices from the pan along with it.
8Meanwhile, bring water to a boil, and heat a thin layer of oil in a frying pan.
9Take a handful of the raw noodles and fry them in the oil until crispy, brown, and blistering.
10Take the rest of the noodles and boil them in the water for 3 minutes until tender.
11Build the soup by first putting some cooked noodles into a bowl, then ladeling in the broth with that tender shredded lamb, and then topping with the crispy noodles and some scallions. Serve immediately.
American Lamb & Squash Khao Soi
