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Prepare the cauliflower:

  • Cauliflower, cut into florets 3 lb

Prepare the curry paste:

  • Thai chili, stemmed chopped 2 ea
  • Shallot, peeled and chopped 1 T
  • Garlic cloves, peeled and chopped 1 T
  • Lime Zest 1 tsp
  • Galangal/ginger, peeled and chopped 2 tsp
  • Lemongrass, bottom of stalk, chopped 2 tsp
  • Kefir lime leaves, chiffonade 1 tsp
  • Coriander seeds 1 tsp

Prepare the Khao Soi:

To serve:

  • Salt, as needed
  • Cilantro
  • Wonton skins, cut into ¼ inch strips, deep fried 3.5 oz
  1. Prepare the cauliflower:

    Heat oven to 375°F. Roast dry cauliflower florets for 40 minutes until golden.
  2. Prepare the curry paste:

    Mince together all curry ingredients with a mortar and pestle.
  3. Prepare the Khao Soi:

    • In a wok, heat coconut cream until fat separated. Add curry paste and cook for 1 minute.
    • Add remaining coconut milk, cauliflower, Knorr® Vegetable Liquid Concentrated Base and curry powder and cook for few minutes until slightly thickened.
    • Add palm sugar and soybean paste. Cook for 1 more minute.
  4. To serve:

    Serve in a bowl garnished with fried noodles and cilantro.

    Note: Any fried noodle can be substituted
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