{"id":4105,"date":"2017-12-04T03:08:31","date_gmt":"2017-12-04T03:08:31","guid":{"rendered":"http:\/\/www.nutrilious.com\/?p=4105"},"modified":"2022-08-18T22:05:50","modified_gmt":"2022-08-18T22:05:50","slug":"khao-soi-thai-curry-noodle-soup","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=4105","title":{"rendered":"Khao Soi: Thai Curry noodle soup"},"content":{"rendered":"

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This soup finds its roots in Nortern Thailand, Mayamnar and Laos. Traditionally made with chicken, but we are having it Vegetarian with tofu and vegetables.  I occasional don\u2019t mind a little fish sauce flavoring when it lends to the umami and changes the flavor of the dish completely, this soup however is made completely vegan by simply omitting fish sauce and steeping a teaspoon of kombu seaweed plus soy sauce in the broth.<\/p>\n

This soup is a complete meal as it has noodles, protein, vegetables. It\u2019s loaded with tons of flavor and is perfectly balanced. The addition of turmeric, ginger, lime juice and rich veggie broth also makes it a bit medicinal.  I like it a bit spicy to balance the creamy coconut milk and bland noodles. If you prefer it milder skip the chilli paste\/ oil at the end and you can always reduce the amount of red curry paste.<\/p>\n

INGREDIENTS<\/u><\/b><\/p>\n

serves 2-3 meal size<\/p>\n

Khao Soi Paste<\/p>\n