I once spent one glorious week traveling through northern Thailand. Our main mode of transit up there in the mountains was hitch-hiking, and our main form of sustenance was this delicious soup. Our first encounter with this godly concoction, was when a man we were getting a ride from insisted on dropping us of a particular restaurant famous for its Khao Soi. From there on out we were hooked. I likely had 2 bowls a day for a week, and as I previously mentioned, it was a glorious week.
This soup is traditionally made with chicken, this time I took a stab at making a vegan version, packed-full of veggies.
2-3 carrots, chopped
1 bundle of asparagus
1 cup chopped broccoli
2 garlic cloves, chopped
2 tsp turmeric
1 tsp sugar
1 tsp salt Red pepper flakes and or Cayenne (to taste)
1 tsp ground ginger juice from½ lime can of unsweetened coconut milk
1.5 cups broth of your choosing
2 tbs. soy sauce 3 + (to taste) tbs red curry paste
½ pound egg noodles or udon noodles
⅓ cup chopped green onion crispy fried noodles
⅓ cup chopped cilantro
1. Saute garlic in a large pot in cooking oil.
2. Add veggies and cook on medium-high heat until they are soft.
3. Add red curry past to the mixture.
4. Add the coconut milk, broth, turmeric, soy sauce, red chili pepper, ground ginger, sugar and salt and stir well.
5. Bring heat to boil and then reduce to medium and let simmer for 10 – 15 minutes.
6. In a separate pot, cook noodles in boiling water
7. Drain the noodles and add them to the vegetable mixture.
8. Spritz with lime.
10. Ladle soup into bowls and cover with the raw shallots, green onions, cilantro, and the crispy fried noodles.