I had my absolute first Khao Soi experience years back on my first excursion to Thailand. It was in the North in a territory called Chiang Mai, which is a gigantic foodie region! Chiang Mai is the social center of Thailand, and in case you're arranging an outing there don't avoid this zone!
Chiang Mai is likewise known for their espresso, so you can discover a huge amount of extraordinary little bistros in the zone. I can't actually recall the name of the one I went as well, yet I had the most unfathomable almond milk latte at one of the little bistros while I was there.
- 1 1/2 tbsp avocado oil (or vegetable oil)
- 1 onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1-inch cube of ginger
- 1-2 tbsp of Thai red curry paste (*see note)
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Litre low-sodium vegetable broth
- 1 cup coconut milk (full-fat from a can)
- 2-3 tbsp soy sauce
- 2 tbsp coconut sugar (maple syrup or agave work too)
- juice of 1/2 lime
- 7oz rice noodles (about 1/2 a pack)
- cilantro to top
INSTRUCTIONS
- Heat the avocado oil in a large pot on medium-high heat.
- Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
- Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
- Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
- While the soup is simmering, cook the rice noodles according to package directions.
- Add the rice noodles to the soup.
- Serve with fresh cilantro and a lime wedge.
Read more our recipe Vegan Pot Pie #vegetarian #recipe
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