This vegan Thai Khao Soi recipe brought back many memories from when I visited Chiangmai a few years ago. The broth has a multidimensional flavor using a homemade paste. Hope you give it a try too!
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Ingredients
- 3 servings noodles of choice
- 5 cups vegetable stock
- 1 palm sugar round [15g]
- ¼ teaspoon of mushroom seasoning
- 3 tablespoons vegan 'fish' sauce or more to taste
- 8 oz mushrooms roughly chopped
- 1 cup of coconut milk or more for a creamier curry
- salt to taste
- oil for cooking
Chili Paste
- 5 dried chiles soaked in hot water until soft
- 3 red jalapeños roughly chopped
- 2 large shallots about ¼ cup chopped
- 3 garlic cloves roughly chopped
- 1 stalk lemongrass white part only, chopped
- 4 lime leaves stem removed
- 5 slices galangal
- 1 teaspoon salt
Spice Mix
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
Garnish
- a handful of fried wonton strips
- shallots
- sour mustard thinly sliced
- a few lime slices
- a handful of chopped cilantro
