37min 4 ppl
Khao Soi Jay with Tofu
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 9 steps
Medium: 31–60 min or 7–12 steps
980 kcalper person
Protein 24g
Carbs 90g
Fats 58g
About this dish
Northern Thai curry noodle soup: golden fried tofu in a turmeric-gold coconut broth, ladled over boiled egg noodles and topped with a crisp fried tangle.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste3 tbspstart 36 minutes aheadMake your own
- Crispy Fried Shallots20 gstart 24 minutes aheadMake your own
Ingredients
Fresh Produce
- Limescut into wedges, to serve2
- Thai shallotsthinly sliced, to serve2
Plant Proteins
- Firm tofucut into 2cm cubes350 g
Tins & Jars
- Vegan Thai red curry paste3 tbsp
- Coconut Milktwo 400 ml tins800 ml
- Vegetable stock400 ml
Dried Goods
- Egg noodlesfor boiling300 g
- Egg noodlesfor deep-frying until crispy, to garnish100 g
- Crispy fried shallotsto garnish20 g
- Palm sugargrated1 tbsp
Spices & Seasonings
- Ground Turmeric1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oilfor frying the tofu1 tbsp
- Vegetable Oilfor deep-frying the noodles500 ml
Utensils
- Wok
- Large saucepan
- Saucepan
- Chopping board
- Sharp knife
- Slotted spoon
Method
1
Pat the tofu dry and cut into cubes.
Approx. 3 minutes
2
Thinly slice the fresh shallots for garnish.
Approx. 2 minutes
3
Heat 1 tablespoon of the vegetable oil in a wok and fry the tofu for 5 minutes until golden on all sides. Remove and set aside.
Approx. 5 minutes
4
Heat a splash of the coconut milk in a large saucepan over medium heat and fry the curry paste and turmeric for 3 minutes until fragrant.
Approx. 3 minutes
5
Pour in the remaining coconut milk and the vegetable stock, and simmer for 8 minutes.
Approx. 8 minutes
6
Return the tofu to the saucepan and stir in the light soy sauce and palm sugar, simmering for 2 minutes to warm through.
Approx. 2 minutes
7
Bring a saucepan of water to the boil and cook 300 g of the egg noodles for 4 minutes until tender, then drain and divide between bowls.
Approx. 4 minutes
8
Heat the remaining vegetable oil in a small saucepan to 180°C and deep-fry the remaining 100 g of egg noodles for 2 minutes until crisp and golden; drain on kitchen paper.
Approx. 2 minutes
9
Ladle the curry and tofu over the boiled noodles, and top with the crispy noodles, crispy fried shallots and sliced shallots. Serve with lime wedges.
Approx. 3 minutes
