Khao Soi (Burmese Rice Noodles with a Curried Coconut Broth)
Serves: 4
 
INGREDIENTS
To make the khao soi paste:
  • 3-4 dried red chilli (Kashmiri or other), rehydrated in hot water for 15 minutes
  • 1 medium sized onion, roughly chopped
  • 6-8 cloves of garlic
  • 1 tablespoon chopped ginger
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon roasted cumin powder
  • ½ teaspoon ground black pepper
To make the curry:
  • 2 tablespoons neutral oil
  • 3 heaped teaspoons chickpea flour
  • 1- 1.5 cups water
  • 2-3 stalks green onions, white parts only, finely chopped
  • 1 cup diced veggies — mix of carrots, beans, zucchini
  • 600ml coconut milk
  • 2 tablespoons soy sauce
  • 1 teaspoon light brown sugar/jaggery or regular sugar
  • Salt, to taste
  • 1-2 tablespoons lime juice
To serve:
  • Boiled rice noodles (substitute with wheat noodles, spaghetti or linguini)
  • Garnishes: green onions, crispy fried shallots, fried garlic, crushed peanuts, chopped coriander leaves, red chilli flakes, lime juice
INSTRUCTIONS
  1. Add all the ingredients for the khao soi paste in a food processor or mixer/grinder and grind until it forms a smooth paste. You can add a tablespoon or two of water to help the paste come together.
  2. Heat the neutral oil in a wok over medium heat. Add the curry paste and cook, stirring constantly, for 4-6 minutes, until the paste takes on some colour.
  3. Add the chickpea flour and cook for another 3-4 minutes. Add 1 to 1.5 cups water and whisk fast and well, until no lumps remain and the mix is smooth.
  4. Tip in the diced veggies into the wok and sauté for 5 minutes. Add coconut milk and a splash of soy sauce and bring the curry to a boil.
  5. Once boiling, reduce the heat and simmer for another 5-7 minutes. Season with sugar + salt. Taste curry and adjust seasoning. Turn off the heat and finish with a squeeze of lime to balance out the flavours in the curry. Taste and adjust salt and lime juice as per liking.
  6. To serve, divide the rice noodles/spaghetti among bowls. Top with a generous amount of the khao soi curry, and garnish with crispy fried shallots, fried garlic, green onions, crushed peanuts, chopped coriander, red chilli flakes and a squeeze of lime.
Recipe by Sprig & Vine at http://sprigandvine.in/khao-soi/