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!



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