Khao Soi with Barilla® Cellentani

Recipe courtesy Chef Brian Brindza

Khao Soi Curry Paste:
2 shallots
4 cloves garlic
1 Tbsp peeled, sliced ginger
1/4 c cilantro stems and leaves, rinsed
2 tsp ground turmeric
1 tsp Thai yellow curry powder
3 Tbsp fish sauce
Soup Base:
2 c Barilla Frozen® Cellentani, thawed
2 Tbsp vegetable oil
1 lb boneless, skinless chicken breast
2 Tbsp Thai red curry paste
2 c chicken stock
14 oz unsweetened coconut milk
3 tsp fish sauce
Garnish:
½ c thinly sliced shallots
8 lime wedges
2 c chopped bok choy
2 c crispy fried egg noodles
1 c chopped cilantro
4 Tbsp Thai chili paste
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging

Khao Soi Curry Paste:

  1. Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.

Soup Base:

  1. Heat the oil in a large pot over medium-high heat.
  2. Stir-fry the chicken until browned.
  3. Add the Khao Soi Curry Paste and red curry paste. Fry for 3 minutes, until fragrant.
  4. Add the stock, coconut milk and fish sauce. Cook for 5 more minutes. Set aside.
  5. Cook the Cellentani in boiling water according to the package directions. Drain and add to the Soup Base.

Plating:

  1. To serve, divide the curry into 4 bowls and garnish with the shallots, lime wedges, bok choy, fried noodles, cilantro and Thai chili paste.