Khao soi
Ingredients
- 12-15 dried chillis, hydrated
- 7 cardamom pods, cracked open
- 1 tbsp coriander seeds, toasted and ground
- 1 tbsp cumin seeds, toasted and ground
- 1 inch galangal, finely chopped
- 1 inch ginger
- 1 inch turmeric
- 2 lemongrass stalks
- 4 kaffir lime leaves
- 3 shallots
- 5 cloves garlic
- 1 tsp miso paste
- 1 tsp salt
- 2-3 tablespoon curry paste
- 400ml coconut milk
- 3 cups vegetable stock
- 1 tbsp cornstarch
- ½ tsp white pepper
- ½ tbsp hoisin sauce
- 400g tofu
- 1 red pepper
- 1 green pepper
- Broccoli
- 1 tbsp fish sauce
- 1 tsp sugar
- 400 g noodles
- 1 lime
- Chili oil
- Fresh coriander
- Thinly sliced shallots
Steps
- Drain and press the tofu. Once done pat dry with a paper towel.
- Heat a dry pan and add the coriander seeds, cumin seeds and cardamom pods, toast until fragrant, moving constantly.
- Remove from pan and add the shallots, turmeric and ginger and toast until charred.
- Blend (or grind) ingredients from chillies to salt to form a paste.
- Prepare marinade by whisking cornstarch, hoisin sauce, ½ tablespoon water, and white pepper in a bowl.
- Cut the tofu into slices and coat the slices in the marinade.
- Heat a pan and add oil. Pan-fry the tofu until golden brown, then transfer to a plate.
- Heat coconut oil in the wok and add the curry paste along with 2 tablespoons of coconut milk.
- Add the tofu and coat with the paste and coconut milk.
- After a couple of minutes add the rest of the coconut milk, stock, fish sauce and brown sugar.
- Bring it to a boil and leave it simmering for 15-20 minutes. Add the bell pepper halfway through.
- Cook the noodles. Once cooked, drain the water, rinse with cold water and leave aside.
- With a few minutes left to cook add the broccoli.