Ingredients per serving


Prepare the Cauliflower

  • Cauliflower, cut into florets 1.4 kg

Prepare the Curry Paste

  • Shallot, peeled and chopped 10.0 g
  • Garlic cloves, peeled and chopped 10.0 g
  • Lime zest 4.0 g
  • Ginger, peeled, chopped 6.0 g
  • Thai chili, stemmed chopped 2.0 each
  • Lemongrass, bottom of stalk, chopped 6.0 g
  • Kefir lime leaves, chiffonade 4.0 g
  • Coriander seeds 2.0 g

Prepare the Khao Soi

To Serve

  • Wonton skins, cut into 6.5 mm strips, deep fried 100.0 g
  • Salt, as needed
  • 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 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.

Chef Inspiration