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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
My first bowl of Khao Soi was at Pok Pok in Portland. It was the most heavenly and life changing bite. There was something about slurping noodles in a rich, spicy, and aromatic broth against the backdrop of a cold and rainy Portland afternoon. Notice the heat of the chili oil slowly creeping up and balancing perfectly with the sour and sharp flavors of raw shallot and lime and the sweetness of the coconut based broth. It somehow always feels like home.
I adapted the restaurant version to make it vegetarian, substituting the meat with king trumpet and oyster mushrooms. I also replaced shrimp paste and fish sauce with Thai thin soy sauce. Lastly, I garnished with some gorgeous finger limes from my local Asian market. They added lovely pops of flavor with every bite.
Trust me when I say that this is a meal you’ll always remember.
Inspired by Andy Ricker’s Pok Pok cookbook —Sahana Suresh
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Ingredients
- Curry Paste
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1 piece
Lemongrass
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6 pieces
Whole Kashmiri Red Chilies
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6 grams
Galangal
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10 grams
Ginger
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2 teaspoons
Garlic minced
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1 piece
Asian shallot
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2 teaspoons
Coriander seed
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1 teaspoon
Cumin seed
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3 pieces
Green cardamom pods
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1 pinch
Salt
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1 handful
Cilantro stems finely chopped
- Curry Broth and Noodles
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3 cups
chopped mixed mushrooms such as king trumpet and oyster
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2 tablespoons
Vegetable oil
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4 cups
Coconut milk
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1 cup
Water
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4 tablespoons
Thai thin soy sauce
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1 teaspoon
Madras curry powder
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.5 teaspoons
Turmeric
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1 tablespoon
Palm sugar
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1 pinch
Salt to taste
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2 cups
Vegetable oil
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12 ounces
Wonton noodles (reserve a handful for frying)
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1 cup
Chopped baby bok choy
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1 piece
Sliced Asian shallot
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4 pieces
Finger limes
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2 tablespoons
Chili crunch or chili oil
Directions
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Prepare your curry paste by slowly pounding the ingredients in a pestle and mortar. Toast all the spices and grind them into a coarse powder. Then add the chilies and more fibrous ingredients such as ginger and galangal. Do the same with garlic and shallots. You should have a smooth paste.
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Heat vegetable oil in a wok. Add the curry powder and turmeric and stir until fragrant. Add your mushrooms and roast until slightly browned. Now add the curry paste and stir on medium-low for 10 minutes.
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Stir in soy sauce, palm sugar, coconut milk, and water. Let the broth simmer at medium heat for 30 minutes
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To finish, add enough oil to a pan to deep fry and when oil is 350 degrees F, add a handful wonton noodles and deep fry until crisp and golden brown. Transfer to paper towel lined plate to drain the oil.
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Boil 10 ounces of wonton noodles according to instructions and cook until al dente
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To finish, divide broth between four bowls. Add your cooked wonton noodles and top with chopped bok choy, finger limes, sliced shallots, chili onion crunch, and crispy noodles
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