Khao Soi-Thai Curry Noodles
Ingredients
- 1 tbsp toasted oil
- 150g/5 1/2 oz 1 cup cashew nuts
- 2 tbsp Thai red curry paste
- 2 courgette/zucchini, cut in half
- And sliced
- 1 carrot, chopped
- 400g/14 oz button mushrooms
- Sliced
- 2 1/2 tbsp tomato purée/paste
- 400ml/14 fl oz/1 1/2 cups canned
- Coconut milk
- 2 tsp curry powder
- 3 tbsp tamari soy sauce or soy sauce
- 2 tsp coconut sugar or brown sugar
- 150g/5 1/2 oz or rice noodles
- 100g/3 1/2 oz/1 cup bean sprouts, plus
- Extra to serve
- 4 tbsp coriander/cilantro leaves
- 4 spring onions/scallions
- Diagonally sliced
- lime wedges to serve
Preparation
Heat the sesame oil in a large saucepan over a medium-high heat. Add the cashew nuts and cook for 3-4 minutes, stirring regularly, until golden brown
Remove the nuts from the pan and drain on paper towels
Leave to one side. Reduce the heat to medium
Add the Thai curry paste to the pan and stir constantly for 30 seconds, or until fragrant. Add the courgette/zucchini, carrot, mushrooms and tomato purée/paste, and stir well. Pour in the coconut milk and 500ml/17fl oz/2 cups water, the curry powder, tamari and sugar, and bring gently to the boil. Reduce the heat and simmer for 10 minutes, or until the carrot is tender
Meanwhile, put the rice noodles in a heatproof bowl and pour boiling the water, using a fork, and leaves for 5-6 minutes until soft
Add the bean sprouts to the vegetable mixture just before serving, stir well then remove from the heat. Drain the noodles in a coriander, then divide among four large serving bowls. Ladle the soup and vegetables over the noodles, and top with fried cashews nuts, coriander/cilantro, spring onions/scallions and extra beans sprouts. Serve with the wedges of lemon