Vegan Khao Soi

When I was a student in Oklahoma, one of the many things I missed was a bowl of curry noodles. But back then, Malaysian food wasn't all that common, so the closest I could get was a bowl of khao soi. I was floored. The look and taste of this dish brought me home immediately. Compared to Malaysian curry laksa, especially the ones I have tried, khao soi broth is normally thicker and a little sweeter, but they have so many similarities. I make khao soi regularly with my own chile paste and loved the one I had from Chiang Mai, at Reform Kafe, the most. This vegan khao soi brings back many memories from when I visited Chiang Mai a few years ago. The creamy broth has a multidimensional flavor, thanks to using a homemade chile paste—it’s similar to my homemade sambal but with some bonus spices, like cumin, coriander, and turmeric, inspired by Marion's Kitchen and Hot Thai Kitchen. Common pairings for khao soi include sour mustard, crispy fried noodles, any protein, fresh shallots, and yellow noodles. If you haven't tried sour mustard, a pickle made from mustard greens, in soups or noodles, you are missing out. The flavor combo is sooo mouthwatering and instantly warms up my belly and heart. Note: If you are using store-bought vegan fish sauce, please adjust the salt level accordingly, as my homemade version (nước mắm chay) is slightly sweeter.

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