Khao-soi Curry

Crispy and creamy in tandom to create an amazing texture in this delicious curry.

Ingredients

Servings: 1

• Coconut milk - 1 cup 
• Tofu - 1/4 package
• Water - 1/2 cup
• Khao-soi Curry Paste - 2 Tbsp
• Egg Noodles
• Rice noodles for vegan alternative
• Crispy Fried Egg Noodles - 1/3 cup
• Cilantro - ~5 stems
• Shallot - 1/2
• Mushroom Sauce - 1 Tbsp
• Palm Sugar - 1 tsp
• Lime juice - 1/2 squeezed

Directions

*Step-by-step directions with pictures below*

Boil water to cook noodles. Cut up tofu, grate sugar if necessary, chop up cilantro, half a lime and thinly slice shallots. Cook noodles according to package then keep in cold water. Heat wok and add half of coconut milk. Once it starts bubbling, add the curry paste. Mix and cook for 2 minutes. Add tofu and cook for 3 minutes. Add mushroom sauce, sugar, remaining coconut milk, water and lime juice. Mix and cook for 2 minutes. Add cooked noodles to wok and mix. Serve topped with crispy fried egg noodles, cilantro and shallots. Done!

Step-by-step Directions

Boil water for noodles

Cut up tofu into 1/2" pieces

Heat wok

Grate sugar if necessary.

Cook noodles according to package

Chop up cilantro

Cut lime

Thinly slice shallot

Add half of coconut milk

Add curry paste

Mix and cook for ~2 minutes

Add tofu

Cook for ~3 minutes

Add mushroom sauce and sugar

Add remaining coconut milk, water and lime juice

Mix and cook for ~2 minutes

Add cooked noodles

Top with crispy fried egg noodles, cilantro and shallots.

Serve!