Uruguayan-Style Khao Soi
A twist on the classic Thai curried noodle soup, incorporating Uruguayan flavors and hollow bread crumbs for added texture.
Ingredients
- ●1/2 cup Hollow bread croutonspreferably aerated or hollow
- ●1 pound Uruguayan beefsliced into thin strips
- ●1 medium Oniondiced
- ●2 inches Gingersliced
- ●2 tablespoons Thai red curry paste
- ●1 can Coconut milk
- ●2 teaspoons Fish sauce
- ●1 tablespoon Sugar
- ●4 wrappers Dough wrappers (for wontons)
- ●4 Lime wedges
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium heat.
- 2
Add sliced onion and cook until translucent, about 5 minutes.
- 3
Add sliced ginger and cook for an additional 2 minutes.
- 4
Add sliced Uruguayan beef and cook until browned, about 5 minutes.
- 5
Add Thai red curry paste and cook for 1 minute, stirring constantly.
- 6
Add coconut milk, fish sauce, and sugar. Stir to combine.
- 7
Bring the mixture to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- 8
Meanwhile, prepare the wontons by placing a small spoonful of the beef and onion mixture onto a dough wrapper.
- 9
Dip your finger in water and run it along the edges of the wrapper.
- 10
Fold the wrapper into a triangle and press the edges together to seal.
- 11
Add the wontons to the simmering sauce and cook for an additional 2-3 minutes, or until they float to the surface.
- 12
Serve the khao soi hot, garnished with hollow bread croutons, lime wedges, and your choice of toppings.
- 13
To make the hollow bread croutons, preheat your oven to 350°F (175°C). Cut the bread into small cubes and toss with a little oil until coated.
- 14
Spread the bread cubes out in a single layer on a baking sheet and bake for 5-7 minutes, or until crispy and golden brown.