Vegan Khao Soi Curry
This vegan Khao Soi is set apart by the inimitably Thai-inspired flavours that give this curry a cosy depth of flavours. The secret lies in a curry paste blended with a mix of spices specific to this curry including turmeric and yellow curry powder, in addition to lots of ginger lending shades of heat.
Ingredients
For curry:
- 50-75 g Khao Soi Paste (we use the paste from BeautyEats)
- 600 ml coconut milk
- 1 cup zucchini, carrots, mushroom, and any other veggies of choice.
- 2 cups water or vegetable broth
- 1½ tbsp cooking oil
- 2½ tsp sugar
- 2 tsp salt (adjust to taste)
- flat yellow noodles (optional, you can use your regular Hakka noodles)
- thin noodles for deep frying (optional, you could just deep fry the leftover flat Hakka noodles)
Condiments:
- lime
- chopped celery and green onions for garnish
- sour pickled cabbage and bok choy
- fried chili flakes
- chili Oil (we use the Thai chilli oil from BeautyEats)
- light soy sauce
- vinegar with pickled jalapeños
Instructions
- Heat oil in a pot and sauté veggies with the Khao Soi curry paste and 200 ml of coconut milk.
- Once the coconut milk reduces, add in the remaining 400ml of the coconut milk. Season with sugar and salt (to taste) and bring it to one boil.
- Play with the thickness of the curry by adding vegetable broth or water. Pro tip: add the water/vegetable broth in slowly and bring it to preferred consistency. Remember, since this is a noodle bowl, we recommend the curry to be runny.
- Adjust taste for salt and sugar.
- Cook the curry for 15 – 20 minutes on low flame.
Assembling The Bowl:
- Add the boiled noodles to individual bowls and gently ladle the hot Khao Soi curry on top of the noodles.
- Garnish with the suggested condiments and top if off with fried crispy noodles!
