Khao Soi Noodles

By Jen Booker

July 18, 2017

Recipe from Bosh. Great midweek meal and plenty of leftovers for lunch

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 2 - 4



1 tsp ground coriander

1tsp chilli powder

2 tsp turmeric

2 stalks lemongrass (chopped) or 2 tsp puree lemongrass

5 cloves garlic

5cm piece of ginger

2 shallots

4 chillis (Seeded)

Handful of coriander


1 tbsp coconut oil

1 can coconut milk

1 ltr veg stock

1 cup shiitake mushrooms

1 cup baby sweetcorn

1 cup mange tout

1 cup purple sprouting broccoli

1 cup cooked butternut squash

3 sliced spring onions

3 tbsp soy sauce

1 tbsp coconut sugar

2-3 sheets of rice noodles

Sesame seeds to garnish


1Roast diced squash in oil on 200 degrees for 25 mins

2Blend all paste ingredients until smooth

3Add 1 tbsp coconut oil to a large frying pan and heat

4Add paste for 3 minutes

5Add coconut milk and stir until mixed

6Add stock, all veggies, soy sauce and sugar

7Cook until veg are softening

8Add the rice noodles for 5 minutes

9Service with sesame seeds


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