Thai and Laotian Noodle Soup (Khao Poon)
We ate this kind of soup in Laos and Thailand. It is staple food but it´s a dish we could eat in every time of the day. Khao poon is essentially a noodle soup made with whatever protein you desire, whether it may be chicken, fish, or pork. But our verion is with tofu. It´s also gluten free and 100 % vegan!
4 SERVINGS
Ingredients (Soup)
1 pound vermicelli noodles, cooked al dente, rinsed in colder water, drained
1 tsp neutral oil
4 tbs red curry paste
800 ml coconut milk
400 ml veggie stock
1 tbs soy sauce
½ Green cabbage, shredded
1 whole lime, cut into wedges
150 g baby corn, halved
1/2 bunch fresh coriander
100 g bean sprouts
Red Thai chilis, chopped
Salt, to taste
Ingredients (Tofu)
1 block tofu (cut into 1 cm cubes)
1 tsp strong curry powder
1 tsp soy sauce
1 tbs sesame oil
1 tbs black cumin seeds
1 tbs palm sugar
Start to marinade the tofo. Set aside in the fridge.
Add oil to a medium sized pot, and bring to medium heat. Toss in the red curry paste, stir and cook for a couple of minutes. Add coconut milk, veggie stock and soy sauce. Add a bit more than the half of green cabbage. Bring to a boil, reduce the heat and simmer for about 30 minutes.
Cook vermicelli noodles and set aside to cool. Meanwhile fry the tofu in a pan until crispy. Add he baby corn and the remaining cabbage, stir for 5 minutes. Add salt if necessary. Transfer noodles to a serving bown. Add the bean sprouts, broth and put tofu on top. Garnish with coriander and chilies and serve with fresh lime wedges.
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