I can hear you complaining, whoa, hold on, wait a minute, and yes, it’s true, I’m messing around here quite a bit actually, mixing seasons, countries, cultures and produce. Who adds wintery squash and British broccoli to a summery coconut spiced Thai soup anyway? Umm, me, I suppose, but trust me, it actually tasted divine. Plus, I probably don’t even have to mention that the spectrum of colours made this vegan Khao soi inspired Thai coconut soup with winter vegetables even prettier than it usually is.
There’s nothing to worry about the soup other than my (possibly) weird choice of veggies (but Ania aka. Lazy Cat Kitchen inspired me to use squash, and I highly suggest you to try that, too): The paste is made following the traditional recipe, using chillies, garlic, ginger, coriander, turmeric, cumin and lemongrass. Plus, the coconut milk makes it taste just like the traditional Thai coconut soup. If you know me, you will be familiar with the fact that I can barely think of anything better than squash, however, feel free to swap the vegetables to your taste!
Now, excuse me while I’m indulging in the third bowl of my Khao soi soup for today, and try to ignore the fact that it’s December and I should be doing triple the amount of work than I actually do, buy Christmas presents, book flights home and back, do taxes, write invoices, do more work, … Urgh, I really need to think about Christmas presents.
Tomorrow I will. For sure!
Love,
Lea Lou
Vegan Khao soi inspired Thai coconut soup with winter vegetables
For two servings.
For the khao soi paste:
1 red chilli
2 garlic cloves
1 shallot
1 piece ginger (approx. 2 cm thick)
1 stalk lemongrass (inner white flesh only)
1 teaspoon turmeric
1 teaspoon coriander seeds, crushed
1/2 teaspoon curry powder
1 small handful (20 grams) coriander leaves
3 – 4 tablespoons water
For the soup:
Vegetables to taste, e.g.:
1/2 small broccoli (florets and stalk (peeled))
1/2 small onion or butternut squash
1/2 red bell pepper
1 handful mushrooms
100 grams soba or udon noodles
Coconut oil, for frying
500 millilitres vegetable stock
150 millilitres coconut oil
Sea salt and black pepper, freshly ground
1 tablespoon tamari or soy sauce
1/2 lime, juice only
To serve:
Fresh coriander leaves
Sesame seeds, toasted, to sprinkle
Method:
For the Khao soi paste, wash and core the chillies.
Peel and roughly chop the garlic, shallot and ginger.
Place all paste ingredients in a small blender (or use a bowl and hand blender) and blend until smooth, scraping down the paste from the sides once or twice.
Prepare the vegetables accordingly (divide the broccoli into its florets, peel and slice the stalk, cut the squash into bite-sized pieces, deseed and chop the pepper, slice the mushrooms).
Fill a big saucepan three quarters full with lightly salted water, and bring the water to a boil. Add the soba noodles and cook as per package instructions. Drain the noodles and mix with a teaspoon of coconut oil to prevent from sticking.
In a large saucepan or wok pan, heat a tablespoon coconut oil over medium heat. Add the squash and sautée for a few minutes, stirring. Add the Khao soi paste, stir. Add the vegetable stock and coconut milk, allow to simmer for about 10 minutes. Now add the broccoli, cook for another 5 minutes, then add the remaining vegetables.
Simmer for another 5 minutes, season with salt, pepper, tamari sauce and lime juice to taste.
Divide the soba noodles over two bowls, top up each bowl with the Khao soi soup, and garnish with fresh coriander and sesame seeds. Enjoy immediately.
