Ingredients
Equipment
Method
To Make Khao Soi Paste
- Fry dried chili in non-stick pan in low heat until darken color and crispy and then set aside. Be careful not to burn it.
- Slice lemongrass, turmeric, garlic, onion, kaffir lime skin, and fingerroot into small pieces so it is easy to pound.
- Pound the fried chili first until smooth, then add lemongrass, turmeric, kaffir lime skin, and fingerroot - then keep pounding until it gets smoother.
- Add the sliced onion and garlic - continue pounding until everything is smooth.
- Add coconut sugar and soybean paste (or miso) then pound again until the mix is smooth.
- Take out from the mortar and pestle into a small bowl and set aside.
To Make Khao Soi Soup
- Add oil in the pot and fry Khao Soi paste until fragrant on medium heat.
- Add mushroom and curry paste and cook for 2-3 minutes and then add little bit of coconut milk and cook for another 2 minutes.
- Add water and cook until boiling then add the remaining coconut milk.
- Simmer for 10-15 minutes.
- Flavor with pink salt and soy sauce and simmer in low heat for another 3-5 minutes.
To Make Khao Soi Noodles
- Bring the water to boil and add Vegan Khao Soi noodles and cook for 1-2 minutes.
- Drain, rinse in cold water and set aside.
To Serve Khao Soi Noodles
- Fry the sliced wonton pastry until golden and crispy. Do not fry it too long. Drain well.
- In a frying pan - add oil and tofu. Cook until tofu is golden brown and crispy. Season with soy sauce and set aside.
- Fry chili flakes in little bit of oil for 1-2 minutes and set aside.
- Chop the pickle cabbage into smaller pieces.
- Dice the shallot into small pieces.
- Chop coriander.
- Heat up Khao Soi Soup before serving.
- Plate up Khao Soi by add the cooked Khao Soi noodles into the bowl, pour the hot Khao Soi soup over the noodles. Then place crispy Khao Soi Noodles on top.
- Topped with pickle cabbage, coriander, lime wedge and fried chili flakes.
- Sit back, relax, and enjoy!
