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Khao Soi with Green Jackfruit

by Damian King Lee from The Noodle Cookbook

This Thai-inspired recipe from The Noodle Cookbook is vegan-friendly and can be on the table in just half an hour. The noodles are served in a creamy broth with a selection of mouthwateringly tangy toppings.

From the book


Chiang Mai is the gateway to the lush, mountainous north. After a hard day’s trekking, there’s nothing like returning to this comfortingly creamy and tangy noodle curry. The name means ‘cut rice’, but it could also come from the Burmese word for noodle, ‘Khao Swe’. It blends traditional Thai red curry paste with the more earthy aromatic spices from neighbouring Burma and the northern spice routes.

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2 tbsp vegetable oil (optional)
10g (¼oz) dried rice vermicelli noodles (optional)
120g (4¼oz) dried egg noodles (or use egg free yellow noodles for vegan option)
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 tsp ground cumin
½ tsp ground cinnamon
A few sprigs of fresh coriander (cilantro), finely chopped
1 tbsp mild or medium curry powder
½ tbsp ground turmeric
1 tsp garlic paste, or 2 garlic cloves, crushed and chopped
1 tsp 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 tbsp light soy sauce (or use tamari for a gluten-free alternative)
1½ tbsp 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 small red onion, finely sliced
1 small gherkin, finely sliced
2 wedges of lime or lemon
½ red chilli, finely sliced
A small handful of fresh coriander (cilantro), including stems, finely chopped


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.

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 over a medium heat.

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

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 ’em chewy or soft. Drain well and then divide between 2 bowls.

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


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From the book: The Noodle Cookbook

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