The HUBS is a big fan of Thai food. In fact, he even created his own hashtag #TFT (time for thai). So naturally when he came home for the first time I asked my mom to make Khao Soi (pronounced cow-say). Although technically this dish is Burmese, it essentially tastes like the offspring of Indian & Thai cuisines. Khao Soi is a curried coconut soup with noodles and toppings. And who doesn't like toppings?? Oh and did I mention its GLUTEN FREE, VEGAN and VEGETARIAN. We've hit the motherload y'all.
KHAO SOI RECIPE
(BURMESE COCONUT CURRY)
KITCHEN ADAPTED FROM MOM'S AND FARROKH KHAMBATTA
INGREDIENTS (SERVES 6-8)
FOR THE CURRY
- 1/4 c olive oil
- 6-8 dry red chilies (optional)
- 1/3 c garlic (minced)
- 1/4 c ginger (minced)
- 1/8 tbs of turmeric
- 1/2 c lemongrass (roughly chopped)
- 1/2 c celery (diced)
- 1/4 c coconut powder (unsweetened)
- 2 14 oz cans coconut milk
- 1/4 tbs tamarind paste
- 3 kaffir lime leaves
- 2 14 oz cans veg stock
- salt to taste
- pepper to taste
- 2 tbs of Mom's Khao Soi Masala (see recipe below)
- 1 pack thin asian rice noodles
- 2 tbs red mirchi (cayenne pepper)
MOM'S KHAO SOI MASALA
- 5 whole dry kashmiri red chilies
- 1 1/2 tbs corriander seeds
- 1/2 tsp black peppercorns
- 2 tsp cumin seeds
- 1/2 tsp tumeric powder
- 2 large cloves of garlic
- 2 tbs grated coconut
- 1/2 in piece of ginger
- 1 tbs poppy seeds
- 1 tbs chopped cashews
- 1 handful of freshly cilantro
FOR THE GARNISH
- 1 c broccoli (very finely chopped)
- 1 c zuchini (very finely chopped)
- 5 radishes (julienned)
- 1/2 c cilantro (freshly chopped)
- 1/2 c fried onions
- 1/2 c fried garlic
- 1/2 c of white vinegar with 5 minced thai chilies
- 1/2 c spring onions (chopped)
- lime wedges for garnish
- Blend all the ingredients of mom's khao soi masala into a paste and set aside. You may need to add a little bit of water to get the ingredients to blend properly.
- Steam the minced broccoli and zucchini and set aside.
- Sauté the garlic, ginger, celery and dry red chilies in the oil.
- Once golden brown, remove from heat and puree the sautéed ingredients with 1/2 can of vegetable stock until smooth in a blender.
- Add this puree back into the pot with the remaining vegetable stock, and coconut milk. Bring to a simmer over medium heat.
- Add the lemongrass, kaffir lime leaves, and coconut powder. Stir until coconut powder is completely dissolved. Remove lime leaves when they become really fragrant (~ 5-7 minutes).
- Add the tumeric, tamarind paste and the khao soi masala. Stir until completely blended.
- Add red mirchi, salt, and pepper to taste.
- Remove the lemongrass pieces (by pouring over a sieve) into a server.
- Serve by pouring a ladle of curry over some noodles, broccoli and zucchini. Garnish with radishes, fried onions, fried garlic, freshly chopped cilantro, freshly squeezed lime juice, spring onions and chili oil.
SIDE NOTE: if you are looking to add some protein to this dish, I'd recommend some chili fried tofu!