Vegetarian Khao Soi - Coconut based Noodle Soup | Show Me The Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative, while seitan is often less expensive.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are low-carb, while rice noodles are budget-friendly.

curry paste

🥗Healthier: homemade curry paste

💰Cheaper: generic curry powder

Homemade paste can be healthier, while curry powder is often cheaper.

Slice 1 large or 2 medium onions.

Cut 6-7 dry red chilies into pieces.

Peel and slice 1 bulb of garlic.

In a deep pan, heat 5 tablespoons of oil over medium heat.

Add the cut dry red chilies to the oil and cook until they get a deep color, then remove and set aside.

Add sliced garlic to the oil and cook until it gets a little color, then remove and set aside.

Add sliced onions to the oil and cook until they are a nice golden brown, then remove and set aside.

Allow the cooked ingredients to cool down before grinding them into a smooth paste.

In a cold stainless steel skillet, add 1/4 cup chickpea flour and dry roast it until aromatic, about 4-5 minutes, then remove from heat.

Slowly whisk in 2 cups of water to the roasted chickpea flour to avoid lumps and set aside.

In the same pan, reheat the ground chili, garlic, and onion paste for a couple of minutes.

Add the chickpea flour and water mixture to the paste, along with salt to taste and an additional 2 cups of water, and bring to a boil.

Prepare vegetables: peel and cut 1 medium carrot into semicircles, cut 1/2 cup baby corn, and prepare 1 zucchini, 1 cup mushrooms, and 1 cup broccoli into bite-sized pieces.

Once the gravy is boiling, reduce to a simmer and add the coconut milk powder mixture, stirring to combine.

Add the prepared vegetables and let cook for about 5-7 minutes until tender.

Slice 4 garlic cloves and fry them in oil until crisp, then set aside on paper towels.

Fry broken chow noodles in oil until crispy, then set aside on paper towels.

Slice onions, dust with corn starch, and fry until crispy, then set aside on paper towels.

Cook chow noodles according to package instructions, boil in water for 3 minutes, drain, rinse with cold water, and toss with a little oil.

Prepare garnishes: fried onions, lime or lemon, fried garlic, boiled eggs, cilantro, crushed roasted peanuts, and green chilies for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens