Khao Soi Nam Ngeow

Khao Soi Nam Ngeow is a flavorful vegetarian twist on the traditional Northern Thai dish, featuring a rich curry broth infused with aromatic spices and served with a variety of fresh toppings. This comforting bowl of noodles is perfect for a satisfying lunch, showcasing the vibrant flavors of Thai cuisine.

Ingredients

• Egg noodles - 200 grams
• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Red curry paste - 2 tablespoons
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Tofu, firm - 200 grams, cubed
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Chili flakes - to taste
• Salt - to taste

Steps

1. In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and sauté for about 2 minutes until fragrant.
2. Add the cubed tofu and cook for another 5 minutes, allowing it to absorb the flavors.
3. Pour in the vegetable broth and coconut milk, stirring well. Bring the mixture to a gentle boil.
4. Add the julienned carrot and sliced red bell pepper to the pot. Let it simmer for 10 minutes until the vegetables are tender.
5. Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
6. Once the broth is ready, stir in the soy sauce and season with salt and chili flakes to taste.
7. To serve, place a portion of the cooked noodles in a bowl, ladle the hot broth and vegetables over the noodles, and garnish with chopped green onions and cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains healthy fats from coconut milk.

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