Khao Soi

Khao Soi
  1. 2 tablespoons coconut oil
  2. 2-3 tablespoons Thai red curry paste
  3. 2 teaspoons curry powder
  4. 1 teaspoon ground turmeric
  5. 2 cans coconut milk
  6. 250 ml vegetable stock
  7. 1 whole star anise
  8. 1 cinnamon stick
  9. 1 teaspoon brown sugar
  10. 2 sweet potatoes, peeled and chopped into 2 cm dice
  11. 2 zucchini, green or yellow, chopped into 2 cm dice
  12. juice of 1 / 2 lime
  13. 2 tablespoons fish sauce, or to taste
  14. 400g Chinese egg noodles – vermicelli size
to garnish
  1. 4 green onions, cut on the bias
  2. handful bean sprouts
  3. 2 limes, quartered
  4. handful of fresh cilantro, roughly chopped
  5. ½ teaspoon sesame seeds, black, white or both
  6. ½ tsp sesame oil
  1. Heat oil in a large wok or soup pot over medium high heat. Add curry paste, curry powder, turmeric and stir quickly until very fragrant, 1-2 minutes. Add coconut milk, 250 ml at a time, bringing it to the boil after each addition.
  2. Add stock, star anise and cinnamon stick, brown sugar, sweet potatoes and zucchini and simmer, gently, for 10 minutes, or until vegetables are tender.
  3. Add lime juice and fish sauce to taste.
  4. Cook all the noodles according to package directions. Divide the noodles between bowls.
  5. Spoon curry over noodles. Toss garnish ingredients together in a small bowl and divide between bowls. Top with garnishes and serve.