Khao Soi

Khao Soi

Spicy chile gives a kick to creamy coconut.

INGREDIENTS

Paste

2 cloves of garlic

2 fresh Thai chiles

1 stalk of lemongrass, cleaned and chopped

1/2 cup chopped ginger

1/2 cup chopped galangal

small bunch of cilantro stems

2 shallots, chopped

Broth

2 cups coconut milk

4 lime leaves

1 cup veg or chicken stock

1 Tbsp fish sauce

1 tsp sugar

salt, to taste

1 package or can of fresh

rice noodles

shredded cabbage

bean sprouts

crispy egg noodles

herbs and chile paste

METHOD

1. Using a mortar and pestle, mash garlic, Thai chiles, lemongrass, ginger, galangal, cilantro stems and shallots until a rough paste is formed.
2. In a pot, sauté paste until aromatic and starting to brown.
3. Add coconut milk and lime leaves, then bring broth to a boil and let simmer for 5 minutes.
4. Add stock and simmer for another 5 minutes.
5. Strain out paste if desired.
6. Add fish sauce, sugar and salt to broth.
7. Add fresh rice noodles to broth and blanch for 30 seconds.
8. Finish with shredded cabbage, bean sprouts, crispy egg noodles, herbs and chile paste to taste.

Yield 2 servings