The HUBS is a big fan of Thai food.  In fact, he even created his own hashtag #TFT (time for thai). So naturally when he came home for the first time I asked my mom to make Khao Soi (pronounced cow-say).  Although technically this dish is Burmese, it essentially tastes like the offspring of Indian & Thai cuisines.  Khao Soi is a curried coconut soup with noodles and toppings.  And who doesn't like toppings??  Oh and did I mention its GLUTEN FREE, VEGAN and VEGETARIAN.  We've hit the motherload y'all.  

KHAO SOI RECIPE

(BURMESE COCONUT CURRY)

KITCHEN  ADAPTED FROM MOM'S AND FARROKH KHAMBATTA

INGREDIENTS (SERVES 6-8)

FOR THE CURRY

1. 1/4 c olive oil
2. 6-8 dry red chilies (optional)
3. 1/3 c garlic (minced)
4. 1/4 c ginger (minced)
5. 1/8 tbs of turmeric
6. 1/2 c lemongrass (roughly chopped)
7. 1/2 c celery (diced)
8. 1/4 c coconut powder (unsweetened)
9. 2  14 oz cans coconut milk
10. 1/4 tbs tamarind paste
11. 3 kaffir lime leaves
12. 2  14 oz cans veg stock
13. salt to taste
14. pepper to taste
15. 2 tbs of Mom's Khao Soi Masala (see recipe below)
16. 1 pack thin asian rice noodles
17. 2 tbs red mirchi (cayenne pepper)

MOM'S KHAO SOI MASALA

1. 5 whole dry kashmiri red chilies
2. 1 1/2 tbs corriander seeds
3. 1/2 tsp black peppercorns
4. 2 tsp cumin seeds
5. 1/2 tsp tumeric powder
6. 2 large cloves of garlic
7. 2 tbs grated coconut
8. 1/2 in piece of ginger
9. 1 tbs poppy seeds
10. 1 tbs chopped cashews
11. 1 handful of freshly cilantro

FOR THE GARNISH

1. 1 c broccoli (very finely chopped)
2. 1 c zuchini (very finely chopped)
3. 5 radishes (julienned)
4. 1/2 c cilantro (freshly chopped)
5. 1/2 c fried onions
6. 1/2 c fried garlic
7. 1/2 c of white vinegar with 5 minced thai chilies
8. 1/2 c spring onions (chopped)
9. lime wedges for garnish

INSTRUCTIONS

1. Blend all the ingredients of mom's khao soi masala into a paste and set aside.  You may need to add a little bit of water to get the ingredients to blend properly.
2. Steam the minced broccoli and zucchini and set aside.
3. Sauté the garlic, ginger, celery and dry red chilies in the oil.
4. Once golden brown, remove from heat and puree the sautéed ingredients with 1/2 can of vegetable stock until smooth in a blender.
5. Add this puree back into the pot with the remaining vegetable stock, and coconut milk.  Bring to a simmer over medium heat.
6. Add the lemongrass, kaffir lime leaves, and coconut powder.  Stir until coconut powder is completely dissolved.  Remove lime leaves when they become really fragrant (~ 5-7 minutes).
7. Add the tumeric, tamarind paste and the khao soi masala.  Stir until completely blended.  
8. Add red mirchi, salt, and pepper to taste.  
9. Remove the lemongrass pieces (by pouring over a sieve) into a server.
10. Serve by pouring a ladle of curry over some noodles, broccoli and zucchini.  Garnish with radishes, fried onions, fried garlic, freshly chopped cilantro, freshly squeezed lime juice, spring onions and chili oil.  

SIDE NOTE:  if you are looking to add some protein to this dish, I'd recommend some chili fried tofu! 

GLOSSARY OF SPICES CAN BE FOUND HERE