Vegan khao soi soup
More of a meal than a soup, this dish features an aromatic broth packed with noodles, spices and vegetables.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
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.
