Tuesday, March 5, 2013
Lao Khao Soi
One Year Ago Today Vegetable Tempura with Miso Mayonnaise
Two Years Ago Today Shiitake Chilaquiles with Refried Black Beans & Red Pepper Ancho Sauce
Homemade chili paste made with guajillo chilies, cilantro, shallots and ginger slowly simmered until thick and served in a bowl with fresh noodles, watercress, seitan and chili oil.
Lao Khao Soi
4 dried guajillo chilies, whole
2 shallots, roughly chopped
6 cloves garlic
1" piece fresh ginger, roughly chopped
1/4 cup cilantro, leaves and stems
1 tbl ground coriander
1 tbl turmeric
1 tsp yellow curry paste
2 tbl coconut or canola oil
8 oz soy curls(left as is) or seitan, roughly chopped in small pieces
1-15oz can coconut milk
1-15oz can tomato sauce
2 cups vegetable broth
6 oz udon noodles
3 tbl tamari
1 tbl palm sugar organic light brown sugar
lime wedges, bean sprouts, thinly sliced red onion, watercress leaves, cilantro and chili oil
Cook the dried chilies in boiling water for 10-15 minutes until tender. Remove the chilies (reserving the soaking liquid) and discard the stems and seeds.
Combine the chilies with shallots, garlic, ginger, cilantro, coriander, turmeric and curry paste in a blender or food processor. Add 2 tablespoons of soaking liquid and blend into a paste. Add more soaking liquid if necessary to smooth out the paste.
In a large pot, heat the oil and add the paste and seitan or soy curls. Cook over medium heat for 5 minutes until the paste darkens and the seitan is firm. Add the coconut milk, tomato sauce and broth. Bring to a boil, reduce to a simmer and cook for 25 minutes.
While the broth is cooking, cook the noodles according to the package instructions.
Add the tamari and palm sugar to the broth and stir to combine. Taste and season with more tamari if necesary.
Divide soup and noodles into bowls and garnish with toppings.