Khao Soi Soup

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Mmm….soup. I love soup year round, even in the middle of summer. I decided to make this new soup this weekend after seeing it in Bon Appetit. Of course, I adjusted the recipe somewhat!

I started off by making a curry paste. First I added shallots, garlic, and fresh ginger to my Cuisinart, followed by turmeric, coriander, and curry powder.

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After combining these ingredients together, I then added several roasted chile peppers along with a handful of cilantro stems (sorry, Mom!), and then blended these all together. The chiles were the last of roasted chile peppers that I got at last year’s farmers market and froze. Finally, I added a little bit of water to make a smooth paste, then added this all to a soup pot to cook in a little bit of oil.

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After the paste had cooked for several minutes, I then added light coconut milk, veggie broth, and a little soy sauce to make the soup base. Once this mixture was simmering, I added some vegetarian “chicken” chunks, along with diced onions and peppers.

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While the soup was simmering away, I prepared some wide wheat noodles, along with the veggie topping of red onions, thinly sliced red peppers, limes, and chopped cilantro. I had planned to use bean sprouts as part of the topping, but sadly they had become bean mush almost instantaneously and weren’t suitable for eating.

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After the peppers and onions were softened, I tasted the soup and added a little lime juice and chile pepper flakes to add a little sourness and some more heat. To serve the soup, I placed some noodles in the bottom of each bowl, spooned the soup over top, and then added the red onion, lime, red pepper, and cilantro.

The soup was great for a warm spring day – lighter than a heavy winter stew, but with a little more substance than a light summery soup.

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Vegetarian Khao Soi Soup
Adapted from Bon Appetit Chicken Khao Soup

  • 3 shallots
  • 8 garlic cloves
  • 3 inch piece of fresh ginger, peeled
  • 3 Tbsp turmeric
  • 2.5 Tbsp coriander
  • 2 Tsp curry powder
  • 6 roasted green chiles, skins removed
  • 1 bunch cilantro, stems and leaves separated
  • 1 lime, cut into eights
  • 2 cans light coconut milk
  • 2 cups veggie broth
  • 1 red pepper, diced
  • 1 onion, diced
  • 1 red onion, thinly sliced
  • bean sprouts, optional
  • 1/2 cup vegetarian chicken chunks
  • 1 lb wide wheat noodles, cooked
  • low sodium soy sauce
  • chili oil
  • lime juice, to taste
  • Roughly chop the garlic, shallots, and ginger, and place them in a Cuisinart food processor to finely mince them. Add the turmeric, coriander, curry powder, roasted chiles, and cilantro stems, and run the food processor until a paste starts to come together. Add enough water to make a smooth paste (I needed about 4 Tbsp).

    In a soup pot, heat 2 Tbsp chili oil and add the curry paste. Cook for about 5 minutes, until the paste starts to brown slightly. Make sure it doesn’t burn! Add the coconut milk, veggie broth, and 2 Tbsp soy sauce, then cover the pot until the soup comes to a simmer. Add the chicken chunks, red pepper, and diced onion, and allow to simmer until the veggies are slightly softened, but not falling apart.

    Taste the soup, seasoning with soy sauce, lime juice, and chili flakes until you reach your desired saltiness, sourness, and spiciness.

    To serve, place a small amount of the cooked noodles in the bottom of each bowl. Ladle the soup over the noodles, then top with red onion, red pepper, cilantro, lime wedges, and bean sprouts (if using).

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