Khao Soi noodles with green jackfruit served in a bowl

The Noodle Cookbook: Khao Soi with Green Jackfruit Curry Recipe

Forget about takeaway, cook this traditional Northern Thai curry recipe and feast like a king! Ready in 30 minutes, this dish is perfect for those time-poor people who need a quick, simple and healthy meal and ideal for vegans or those who are trying to consume less meat.

 

Khao Soi with Green Jackfruit Vegan Curry Recipe

Mile High Curry

Serves 2 – Showing Off / Vegan Recipe / Gluten-Free Recipe – Wok to wonderful in 30 minutes – Hero ingredients: green jackfruit, lemongrass, turmeric and ginger

Ingredients

  • 2 tablespoons vegetable oil (optional)
  • 10g (¼oz) dried rice vermicelli noodles (optional)
  • 120g (4¼oz) dried egg free yellow noodles

 

For the curry broth 

  • 1 Chinese dried mushroom, or use 1 dried or fresh shiitake mushroom
  • 2 large red chillies, finely chopped
  • ½ small red onion, finely chopped
  • 1 lemongrass stalk, ends trimmed and outer layer removed, or 1 teaspoon ground dried lemongrass
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Few sprigs of fresh coriander, finely chopped
  • 1 tablespoon mild or medium curry powder
  • ½ tablespoon ground turmeric
  • 1 teaspoon garlic paste, or 2 garlic cloves, crushed and chopped
  • 1 teaspoon ginger paste, or 1cm (½in) piece of fresh root ginger, peeled and finely chopped
  • 2 kaffir lime leaves, fresh or frozen (or use 3 dried leaves)
  • 2 tablespoons light soy sauce (or use tamari for a gluten-free alternative)
  • 1½ tablespoons agave syrup (or honey, if not vegan)
  • 500ml (18fl oz) boiling water
  • 560g (20 oz) tin young/green jackfruit, drained, rinsed and roughly chopped into pieces
  • 400ml (14fl oz) good-quality coconut milk

 

For the toppings 

  • ¼ finely sliced small red onion
  • 1 small gherkin, finely sliced
  • 2 wedges of lemon or lime 
  • ½ red chilli, finely sliced
  • Small handful of fresh coriander, including stems, finely chopped

 

Method

1. If you want to make crispy vermicelli noodles as a topping, heat the vegetable oil in a small frying pan (skillet) over a high heat. Add the rice vermicelli noodles and shallow-fry until crispy. Remove the noodles from the pan and place on a plate lined with paper towels. Set aside.

2. Place a medium-sized saucepan over a medium heat and add all the broth ingredients, except the coconut milk. Bring to the boil and simmer for 15 minutes. 

3. Stir the coconut milk into the mixture and bring it back to boil, then take off the heat immediately and set aside.

4. Half-fill a small saucepan with boiling water and place over a high heat. Add the egg or yellow noodles and cook for 2–3 minutes, depending on whether you like them chewy or soft. Drain and divide into 2 bowls.

5. Pour the soup broth over the noodles and scatter the toppings over the noodles, along with the fried vermicelli, and serve immediately.

 

The Noodle Cookbook will be available soon in Australia. Make sure you sign up to our newsletter to be the first to find out about its release! 

 

Mr Lees Team