Vegetarian Khao Soi

Thai Red Curry Paste Ingredients

16 dried chillis (soaked in hot water for 20 mins)2 tbsp lemongrass (sliced)1 inch galangal (or 1 inch ginger 1 tsp lemon juice)4 cloves garlic1 tbsp shrimp paste (omit for vegans)1/2 tsp ground coriander1/2 tsp ground cumin1/2 tsp ground turmeric1 tsp curry powder1 tbsp cilantro stems & roots2 shallots (or 1 medium onion)1 tsp lime zest1/2 cup reserved chilli soaking water

Soup

2 tbsp vegetable oil4 tbsp red curry paste4 cups chicken stock (or vegetable stock)2 cups coconut milk4 tbsp fish sauce (or soy sauce for vegans)1/2 tsp salt (to taste)

Noodle Bowls

350 g dried egg noodles (a handful deep fried & the rest boiled)shallots (sliced)red chillies (sliced)lime wedgespickled mustard stems (chopped)cilantro (chopped)tofu cubes (fried)mushrooms (sliced & pan fried)hard boiled eggs

Steps

Add all the curry paste ingredients into a food processor & pulse into a smooth paste.Heat oil in a large pot over medium high.When hot, add paste & fry for 5 mins, until fragrant.Add chicken stock & bring to a boil.Reduce heat to low, add coconut milk, fish sauce & salt, cook for 15 mins (stirring constantly)Taste to adjust seasoning.Divide boiled noodles among 4 bowls, ladle soup, top with suggested garnish & serve immediately.