Cauliflower Khao Soi
A vegetarian twist on the traditional northern Thailand dish with Indian influence.
Ingredients per serving
Prepare the Cauliflower
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Cauliflower, cut into florets 3.0 lbs
Prepare the Curry Paste
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Lime zest 1.0 tsp
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Galangal/ginger, peeled and chopped 2.0 tsp
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Lemongrass, bottom of stalk, chopped 2.0 tsp
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Kefir lime leaves, chiffonade 1.0 tsp
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Coriander seeds 1.0 tsp
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Shallot, peeled and chopped 1.0 Tbsp
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Garlic cloves, peeled and chopped 1.0 Tbsp
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Thai chili, stemmed chopped 2.0 each
Prepare the Khao Soi
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Coconut cream, full fat, canned (can size 5.4 oz) 2.0 Tbsp
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Curry Paste, Prepared
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Coconut milk 2.0 cups
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Cauliflower, Prepared
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Curry powder 1.0 Tbsp
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Palm sugar 1.0 Tbsp
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Dou-chi (fermented soy bean) 1.5 Tbsp
To Serve
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Salt, as needed
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Wonton skins, cut into ¼ inch strips, deep fried 3.5 oz
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Cilantro, As Needed
Preparation
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Prepare the Cauliflower
- Roast dry cauliflower florets for 40 minutes until golden.
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Prepare the Curry Paste
- Combine all curry ingredients with a mortar and pestle.
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Prepare the Khao Soi
- In a wok, heat coconut cream until fat separates. Add curry paste and cook for 1 minute.
- Add 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.
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To Serve
- Serve in a bowl garnished with fried noodles and cilantro.
