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Prepare the cauliflower:

  • Cauliflower, cut into florets 1.4 kg

Prepare the curry paste:

  • Shallot, peeled and chopped 15 g
  • Garlic cloves, peeled and chopped 12 g
  • Lime Zest 0.4 g
  • Ginger, peeled, chopped 11 g
  • Thai chili, stemmed chopped 2 ea
  • Lemongrass, bottom of stalk, chopped 9 g
  • Kefir lime leaves, chiffonade 1 g
  • Coriander seeds 0.5 g

Prepare the Khao Soi:

  • Coconut milk, Thai-style, unsweetened 500 ml
  • Palm sugar 16 g
  • Fermented soybean paste 23 g
  • Knorr® Vegetable Liquid Concentrated Base 250 ml
  • Curry Powder 8 g

To serve:

  • Wonton skins, cut into ¼ inch strips, deep fried 100 g
  • Salt, as needed
  • Cilantro, as needed
  1. Prepare the cauliflower:

    Heat oven to 190°C. 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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