Vegan Khao Soi

To prepare the curry paste, simply add all the ingredients into your food processor or blender jug and blend until you have the right paste consistency.

If the mixture is too dry, you can add some water used to hydrate the chilis, just enough to give the mixture the right consistency.

If you end up with a mixture that is too wet, you can add a little bit more cumin and coriander powder.

Heat some coconut oil in a pot and add the curry paste. Leave it cooking for 1-2 minutes and then add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste.

Add the tofu and make dure it gets coated with the paste and coconut milk. You can cook the tofu before by frying it or deep frying it. It can be added raw as well at this point. We like frying it before, so the texture is nicer.

After a couple of minutes, add the rest of the coconut milk, vegetable stock, tamari (gluten-free soy sauce) and brown sugar. Bring it to a boil and leave it simmering for 20-25 minutes.

Cook the noodles following the packet instructions. Once cooked, drain the water, rinse with cold water and leave aside.

Finely slice sour mustard and slice or chop fresh shallots.

For the crispy noodles, we use deep-fried wonton finely sliced. Make sure the oil is hot enough and add the wonton wrappers thinly sliced. Don’t leave the pan as this takes seconds. When the bubbles reduce, take the wonton slices our of the oil.

Prepare the chili oil by heating up some coconut oil in a pan and adding the chili flakes. Once the oil is hot, remove the pan from the heat and add the chili flakes as they burn really easily

Chop some fresh cilantro to add on the top of the curry soup and cut a lime in quarters so it can be easily squeezed.