Ingredients per serving


Prepare the Cauliflower

  • Cauliflower, cut into florets 3.0 lbs

Prepare the Curry Paste

  • Lime zest 1.0 tsp
  • Galangal/ginger, peeled and chopped 2.0 tsp
  • Lemongrass, bottom of stalk, chopped 2.0 tsp
  • Kefir lime leaves, chiffonade 1.0 tsp
  • Coriander seeds 1.0 tsp
  • Shallot, peeled and chopped 1.0 Tbsp
  • Garlic cloves, peeled and chopped 1.0 Tbsp
  • Thai chili, stemmed chopped 2.0 each

Prepare the Khao Soi

To Serve

  • Salt, as needed
  • Wonton skins, cut into ¼ inch strips, deep fried 3.5 oz
  • Cilantro, As Needed

A vegetarian twist on the traditional northern Thailand dish with Indian influence.



  1. Prepare the Cauliflower

    • Roast dry cauliflower florets for 40 minutes until golden.
  2. Prepare the Curry Paste

    • Combine all curry ingredients with a mortar and pestle.
  3. 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.
  4. To Serve

    • Serve in a bowl garnished with fried noodles and cilantro.