Khao soi

Makes: 4 serves

Measurements by weight, because this recipe deserves scientific perfection.

Paste

• 5g coriander seeds
• I used parsley by accident! 15g coriander stalks
• 3.5g turmeric
• 2g curry powder
• 17g chilli, no seed or inner flesh
• 18g garlic cloves, peeled
• 6g ginger (skinned)
• 6g lemongrass (from a jar)
• 65g red onion (about 1/3 an onion)
• 62.5g water
• Don't blend this next water! But use about 50g more water in small increments to get the remainders out of your food processor (to avoid scraping it)

Soup

• Whatever veggies, fried and then lightly steamed on low (while you do everything else)
  • 1 big 1 small carrot
  • 1/2 zucc
  • 1 small eggplant (round)
  • 1 big mushroom
• Kombu stock water
  • 750g water
  • 4.8g kombu dashi powder
• Thin egg noodles, cooked
• Next time: measure this Grapeseed oil for frying
• 250g full fat coconut milk (including the fat on top of the can)
• 96g light soy
• 15g lemon juice
• 0.4g salt (4 pinches koshering salt)
• 10g brown sugar
• 65g red onion, to serve
• fresh coriander, to serve (optional)

Noodles

• 400g uncooked noodles (egg noodles for #vegetarian, rice noodles for #vegan ), boiled according to packet

Serving

• 1/2 lime, cut into 1/8 lime wedges

Serving weights

• 280g broth
• 100g veggies (strained)
• next time: fresh lime wedge, coriander, raw onion, crunchy noods

Instructions