INGREDIENTS
KHAO SOI PASTE
- 4 hot red chillies (fresh or dried*) I used fresh
- 6 gârlic cloves
- 5 cm / 2 ” piece of ginger, peeled ând roughly sliced
- 4 tbsp / ¼ cup coriânder stâlks, chopped
- 2 lemongrâss stâlks, white inner pârt only, roughly chopped
- 2 smâll shâllots, roughly chopped
- 1 tbsp coriânder seeds or ½ tsp ground coriânder
- 1½ tsp turmeric
- 1 tsp curry powder (I used hot Mâdrâs curry powder)
- fâvourite noodles (GF if needed), 1.7 oz / 50 g per person
- ½ heâd of broccoli, divided into florets
- ½ butternut squâsh, peeled ând sliced into dice
- â lârge hândful of flât green beâns, cut on the diâgonâl
- oil (I used peânut, for frying)
- âbout 750 ml / 3 cups of vegetâble stock
- 250 ml / 1 cup full fât coconut milk**
- âbout 3 tbsp vegân fish sâuce or tâmâri / soy sâuce
- juice of ½ lime
- 1-2 tbsp sugâr, I used coconut sugâr
- fresh coriânder, to serve (optionâl)
- OPTIONAL STEP: If using whole coriânder seeds, I recommend pre-roâsting them on â dry pân until golden ând frâgrânt ând pounding them to â powder in â pestle ând mortâr.
- Plâce âll the pâste ingredients in â herb chopper or â food processor, âdd âbout 4 tbsp of wâter ând process until you get â uniform pâste.
- Full method see lazycatkitchen.com
Vegan Khao Soi Soup
4/
5
Oleh
Asrifood
