More of a meal than a soup, this dish features an aromatic broth packed with noodles, spices and vegetables.
How long will it take?
What’s the serving size?
What do I need?
250g rice noodles
¼ cauliflower, divided into florets
½ butternut pumpkin, peeled and diced
100g green beans, cut in half
3 cups vegetable stock
1 cup coconut milk
3 tsp tamari
Juice of ½ lime
1 ½ tbsp. sugar
Coriander to serve
Lime wedges to serve
For the Khao Soi Paste
2 red chillies, deseeded and chopped
3 garlic cloves
5cm piece of ginger, peeled and sliced
3 small shallots, roughly chopped
1 tbsp coriander seeds
1 tsp curry powder
1 ½ tsp turmeric
½ cardamom pod
½ tsp salt
How do I make it?
Heat oven to 200C.
Line a baking tray with baking paper.
Place pumpkin and cauliflower on tray, drizzle with a little olive oil and season with salt and pepper.
Bake for 30 minutes or until the pumpkin is tender.
While vegetables are cooking, make Khao Soi paste by placing all paste ingredients in a food processor with 4 tablespoons of water and blending to a smooth paste.
Cook noodles according to packet directions and set aside.
Heat 1 tablespoon oil in a saucepan and add Khao Soi paste to stir-fry it. Cook paste for a few minutes and then add in vegetable stock and coconut milk and bring to the boil. Add tamari, lime juice and sugar to taste.
Add beans, bring to the boil and then drop heat to a simmer. Simmer beans for 2 minutes, then add cauliflower and pumpkin and cook for 1 more minute.
Place cooked noodles in serving bowls, pour over soup and serve with fresh coriander and lime wedges.