Directions

1. Prepare the ingredients

   Wash and finely chop the coriander. Wash and thinly slice the mushrooms. Squeeze the juice of one lemon into a small bowl. Cut the other lemon into wedges and set aside. In a bowl, add the coconut milk powder and 450 ml of lukewarm water. Whisk till the mixture is smooth.



2. Prepare the curry

   In a large saucepan or wok, heat 2 tablespoons of oil on medium heat. Add the garlic and sauté till it starts to brown. Add the khao soi chilli paste and mix well. Reduce the heat to low and add the khao soi curry powder. Continue stirring for 2-3 minutes.



3. Cook the curry

   Whisk the coconut milk mixture to ensure there are no lumps. Add 3/4 of the coconut milk and let it simmer for 2 minutes. Set aside the remaining coconut milk.



4. Finish the curry

   Now add the carrots, zucchini, and baby corn to the saucepan and continue stirring. After 3 minutes, add the sliced mushrooms and let the curry simmer for 2 minutes. Add the lemon juice. Pour the remaining coconut milk into the curry and stir for 2-3 minutes. Add a teaspoon of crushed peanuts. Turn the heat off.



5. Arrange the toppings

   Serve the extra toppings in small bowls to garnish: coriander, spring onion, fried onion, fried garlic, fried noodles, red chilli powder, peanuts and lemon wedges.



6. Garnish & serve

   When ready to serve, add the noodles to soup bowls and pour the hot curry over them. Garnish with the toppings to taste.