Khao Soi 🍜 (pronounced “cow soy”)

When my husband and I went to Thailand on our honeymoon, one of our main goals was to learn about the culture through the food. This dish was the first culinary experience we had and we fell in love! Traditionally, this dish takes a ton of love and labor. But I’ve created a more simple version to make at home. This curry broth is savory, sweet, rich and a little spicy. It’s so delicious and I hope you give it a try!

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Ingredients:

1 block extra firm tofu, cubed

4 cups chicken or veggie broth

1 inch ginger, peeled and grated

4 cloves garlic, sliced thin

2-3 heaping tablespoons red curry paste (DM me for the link to buy kosher curry paste)

1 can coconut milk

1 tbsp soy sauce

1 tbsp brown sugar

1 tsp rice vinegar

Noodles (rice or egg are the best for this)

1-2 shallots, thinly sliced

Chopped cilantro for garnish

Lime for garnish

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Directions:

For instantpot:

Cube your tofu and prepare your ginger and garlic. Set aside.

Place your broth and the curry paste into the insert of your instant pot. Use a spoon to break up the paste and incorporate into the broth. Add in your tofu, ginger and garlic. Pour in your can of coconut milk and give a very gentle stir to combine. Cover and pressure cook on high for 20 minutes. When the broth is finished, release the pressure. Add in the soy sauce, brown sugar and rice vinegar. Stir.

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For the stove:

Place the broth and curry paste into a pot. Stir and then add the tofu, ginger and garlic. Pour in the coconut milk, give a gentle stir. Turn your flame up to high and bring to a boil. Once boiling, cover the pot and allow to simmer for 45 minutes to an hour. You want a deep, golden broth. Add the soy sauce, brown sugar and rice vinegar. Stir.

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While the broth is cooking, prepare your noodles, slice your shallots and cilantro, and cut your lime into wedges.

When the broth is finished, release the pressure.

To serve, place some noodles into your bowl. Pour the broth and tofu over the noodles. Top with the shallots, cilantro, and squeeze that lime. Enjoy!