THESE vegan coconut curry noodles are not to be missed out on! A base of coconut milk, almondmilk and homemade chili paste make this curry super special. Top with lime juice, chili flakes, red onions + noodles.
Mushroom Vegan Khao Soi (Coconut Curry Noodles)
2 1⁄2 -3 cups of assorted mushrooms
13.5 fl oz canned coconut milk ( about 1 can)
1/8th tsp turmeric
1/8th tsp curry powder
1/3rd cup water
1 tablespoon agave
8 oz noodles
3 tsp of homemade chili paste
Salt to taste
For the Chili Paste (can also use a store bought chili paste)
1⁄4 cup chopped garlic
1/4th cup chopped ginger
4 new mexico chiles seeded and cut (2-3 if you want it less spicy)
1 tablespoon turmeric
1 tablespoon chili flakes
2 tablespoons oil
Before beginning your curry, make the chili paste. In a dry skillet, grill garlic, shallots, ginger and new mexico chiles (sliced and seeded) for about 4-5 minutes until charred. Place in a food processor with oil, chili flakes and turmeric until a paste forms.
Start to make your soup! In a pot, grill and sauté mushrooms for about 3-5 minutes. Next add in your coconut milk and stir for 1-2 minutes.
Next, add in your chili paste (adjust to taste), turmeric and curry powder. Stir. Next add in your almondmilk and water, add agave as well as salt to taste. Let it come to a simmer and turn off heat.
Top your coconut soup with your choice of noodles, lime wedges and chili flakes.
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