Vegetarian Khao Soi

Nutrition values are AI-estimated based on ingredients.

• 1 large red onion
• 6-7 dried red chilies
• 1 whole bulb garlic
• 5 tbsp oil
• 1/4 cup chickpea flour
• 4 cups water
• Salt to taste
• 1 medium carrot
• 1/2 cup baby corn
• 1 zucchini
• 1 cup mushrooms
• 1 cup broccoli florets
• 1/4 cup coconut milk powder
• 1 package chow mein noodles
• Lime wedges
• Cilantro for garnish
• Peanuts for garnish
• Boiled eggs for garnish

1. 1Fry dried red chilies in oil until deep red, then remove.
2. 2Fry sliced garlic in the same oil until golden brown, then remove.
3. 3Fry sliced red onions in the same oil until deep golden brown, then remove.
4. 4Grind the cooled fried chilies, garlic, and onions into a smooth paste.
5. 5Dry roast chickpea flour, then whisk with water to form a slurry; add to soup base.
6. 6Add the curry paste to the soup base, bring to a boil, then simmer.
7. 7Add vegetables (carrots, baby corn, zucchini, mushrooms, broccoli) to the soup and cook.
8. 8Mix coconut milk powder with hot broth and add to the soup.
9. 9Boil chow mein noodles; deep-fry a separate portion until crisp.
10. 10Prepare garnishes: fried onions, fried garlic, lime, boiled eggs, cilantro, peanuts, green chilies.
11. 11Serve the soup hot, topped with noodles and all garnishes.

These instructions are our analysis of the original video. Watch on YouTube →