This spicy, savoury, sweet, sour noodle soup will wake your taste buds up! I love having this healthy yet filling noodle soup in cold weather or when I'm under-the-weather-but-not-too-under-to-make-it. And.. it can easily be made gluten-free by using gluten-free noodles or not using noodles at all and adding extra vegetables like I do sometimes.
The fresh curry paste makes a big difference in flavour so do make it if you have time. If not, there's always next time! Adjust the salt, sugar, and lime to taste - the quantities given below are just guidelines. Customize the flavour to *your* taste buds!
Vegan Khao Soi: Chiang Mai Curry Noodles
makes: 4 large or 6 small servings
- 1/2 cup khao soi curry paste (recipe below)
- 1 tbsp. coconut oil
- 2 cups coconut milk
- 2 carrots, cubed
- 1 handful green beans, cut into 1 in. pieces
- 1 med. capsicum, cut into 1 in. pieces
- 1 tbsp. soy sauce
- 2 tsp. sugar
- 4-5 cups water
- 1 lb. (~1/2 kg.) egg noodles (or gluten-free noodles)
- bean sprouts (or fried noodles)
- sliced shallot (or onion)
- sliced hot chiles
- lime wedges
Curry paste (This makes 1 cup curry paste. Use half for this recipe and refrigerate the rest for up to 1 week.)
- 2 shallots, peeled and quartered
- 4 cloves garlic, peeled
- 2 Thai/Chinese/Vietnamese black cardamoms (elcha in Gujarati, badi elaichi in Hindi)
- 1 tbsp. coriander seeds
- 3 dried Thai bird chiles (or any spicy dried peppers), dry roasted
- 1 tsp. garam masala (or any curry powder)
- 1-2 in. piece of fresh turmeric
- 1/2 in. piece of ginger
- 4 stalks lemongrass, tender inner part roughly chopped (bottom ~four inches only)
- 1 bunch cilantro, stems cut and leafy tops and tender stems reserved
- 1 tbsp. lime zest
- 1 tsp. salt
- In a skillet, dry-roast (roast without oil) the coriander and cardamom seeds. Dry-roast the dried chiles.
- Add the roasted seeds and chiles to a blender jar. Add the remaining curry paste ingredients and blend into a smooth paste. You'll have to scrape the sides of the jar a few times to get a smooth paste.
- In a heavy-bottomed pan, heat the coconut oil and add the 1/2 cup curry paste. Fry the curry paste on medium-low heat until it is fragrant and slightly dry, ~5 minutes. Add 1/2 cup of the coconut milk and stir to mix. Fry for ~5 more minutes until the mixture is somewhat dry. Add 1 cup of coconut milk and fry on medium-high until you see coconut oil on the surface (it will be red oil since it's mixed with the curry paste).
- Add the carrots and green beans, turn the heat to medium if needed, and stir-fry for 5 minutes. Add the capsicum and mushrooms and stir-fry until the capsicum softens slightly.
- Turn the heat to high. Add the remaining coconut milk and 4 cups of water and bring to a soft boil. Turn the heat to medium or medium-high and simmer until the vegetables are cooked. Add the tofu and simmer for a few more minutes. Turn the heat off.
- Stir in the soy sauce, sugar, and extra salt if needed. The soup should taste ever-so-slightly over-salted since you will serve over unsalted noodles and with garnishes.
- Cook the noodles according to directions on the package and divide among 4 bowls. Ladle the soup over the noodles and garnish as desired.
- Serve with generous lime wedges and extra sliced green and crushed red chiles. Enjoy hot! Refrigerate leftovers for no more than 2 days.