Warming and Cozy Vegan Thai Khao Soi - my favorite Chiangmai's noodle soup

By WoonHeng · 60 min

Ingredients

Instructions

1. Cut 6-8 wonton wrappers into thin strips. Fry them in hot oil until golden brown, then drain on paper towel.
2. Put the soaked chiles, jalapeños, shallot, garlic, lemongrass, lime leaves, galangal, 1 teaspoon salt, cumin, coriander and turmeric in a food processor.
3. Add a drizzle of oil and blend into a fine paste (or pound in a mortar and pestle).
4. Heat a large wok and add 2 tablespoons oil.
5. Stir-fry the chile paste over medium-low heat until fragrant, adding a little oil if dry. Do not over-fry or it turns bitter.
6. Add the mushrooms and stir-fry until they release their aroma.
7. Add the vegetable stock and bring to a boil. Season with the vegan fish sauce, palm sugar and mushroom seasoning.
8. Lower the heat, stir in the coconut milk and simmer for 5 minutes. Taste and adjust the seasoning.
9. Meanwhile, cook the noodles according to the package, and divide them between three bowls.
10. Ladle the hot curry over the noodles and top with the fried wonton strips, shallots, sour mustard, lime slices and cilantro.

Summarized from WoonHeng's video. Watch it for the details.

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GarlicMushroomLimeShallotCoconut milkWonton wrapper