The tons of vegetables in the curry and the use of coconut milk makes this both vegan and super healthy.
By Preethi Vemu
Since the curry is simple, and the noodles can be anything from glass noodles to Soba to express instant noodles, this is a perfect weeknight dinner idea.
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Khao Soi with Soba Noodles
- Total Time: 40 mins
- Yield: 3
Description
The tons of vegetables in the curry and the use of coconut milk makes this both vegan and super healthy.
Ingredients
- Thai curry powder – 2 Tbsp , or as required by taste, recipe below
- Onions – 1 + 1 , medium
- Garlic – 5-6 cloves
- Ginger – an inch piece
- Sugar – 1 Tbsp
- Coconut milk – 400 ml
- Dessicated coconut – 2 Tbsp
- Peanuts – a handful, roasted
- Thai Basil – a few leaves, for garnish
- Lemon juice – as required for garnish
- Vegetables – 1.5 C, a mix of bell peppers, cabbage or anything else you might think of, diced
- Salt – to taste
- Soba noodles – 2 bunches, cooked as per instructions on the pack
- Cooking oil – 1 Tbsp. I used peanut oil.
Thai Curry Powder
- Bay leaf – 2
- Coriander seeds – 3 Tbsp
- Cumin seeds – 2 Tbsp
- Ginger powder – 2 Tbsp
- Black peppercorns – 1 Tsp
- Red chillies – 2-3
- Clove – 2
- Turmeric powder – 1 Tbsp
Instructions
- Grind one half of the onions, garlic and ginger together and keep aside.
- Heat the oil in a pan, and saute the onions till it turns baby pink in colour. Add the onion, garlic and ginger paste to this and saute more.
- After 5-6 min, add the diced vegetables to this and saute more. Add the curry powder, coconut milk and the dessicated coconut to this and stir. Let the curry boil on a medium flame for 5-6 min. Mix sugar and salt.
- Serve hot with the roasted peanuts, basil and lemon juice as garnish on the noodles.
Thai Curry Powder
- Dry roast all the ingredients except turmeric and ginger powders. Remove from heat and mix the powders.
- Store in a cool dry container and use for curries as required.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main
This dish looks delicious (and wonderfully healthy!), but isn’t khao soi as we know it! It’s definitely missing the (deep fried) crispy egg noodles that usually accompany the dish, and we don’t usually use the basil as a garnish – we use pickled vegetables, finely sliced shallots and lime.
Jeannie, I agree with you that this is not authentic Khao Soi. I am a vegetarian, and so this is completely modified to suite those needs. The style of serving the curry over the noodles is what I have been inspired by!