Burmese Khao-Soi

Burmese Khao-Soi

Vegetarian
Teilen
Portion(en)
1

Vegetarian dish. Peel the shallot and cut into thin slices. Marinate in the vinegar and chill.

Ingredients :

1
shallot
4
tbsp vinegar
2
carrots
1
onion
3
tbsp oil
4
tbsp red chilli paste (vegetarian)
1
tsp turmeric
400
ml coconut milk
250
ml vegetable stock
500
Asian rice noodles
1
bunch of coriander
1
spring onion
1
lime
250
g smoked tofu
1
tsp palm sugar
1
tbsp soy sauce
150
coleslaw

Peel the shallot and cut into thin slices. Marinate in the vinegar and chill.

Peel the carrots and slice thinly or process in a spiralizer.

Peel the onion and chop roughly

Put some oil in a pan and heat the curry paste with the turmeric. Deglaze with the coconut milk and vegetable stock, add the vegetables and simmer for about 5 minutes (if the carrots have been spiralized, cook separately for 2 minutes).

Meanwhile, cook the noodles as instructed on the packet and set aside.

Wash the coriander and pluck off the leaves. Slice the spring onion and cut the lime into quarters.

Dice the tofu and add to the curry.

Add the soy sauce and palm sugar to the curry and bring briefly to the boil.

Serve the curry with the noodles and carrots. Garnish with coriander, spring onion, lime quarters and the marinated shallot.

Teilen