Khao Soi

Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the noodles. Chop the broccoli florets into bite-sized pieces. Place the chopped broccoli on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until browned in places, about 12 to 15 minutes.

Peel and mince the garlic. Peel and mince the shallot. Peel and thinly slice the carrots. Slice the zucchini into half moons. Gently crush the lemongrass by covering it with the blade of a knife on a cutting board and pressing down with the heel of your hand.

Place a medium saucepan over high heat with 2 tsp vegetable oil. Once hot, add the minced garlic, shallot, and crushed lemongrass. Cook, stirring occasionally, until fragrant, about 2 to 3 minutes. Add the green curry paste, curry powder, and 1 cup water. Stir until the curry paste dissolves and bring the broth to a boil.

Add the sliced carrots, zucchini, coconut milk, and 1 tsp salt to the broth. Return to a boil, reduce heat to low, and simmer until the vegetables are tender, about 2 to 3 minutes.

Once the water in the large pot is boiling, add the rice noodles and cook until al dente, about 3 to 5 minutes. Drain and rinse with cold water to stop the cooking process.

Halve the lime. Add the lime juice to the broth, off of the heat. Remove the lemongrass from the broth and discard. Divide the noodles between large, shallow bowls. Top with broth and roasted broccoli. Sprinkle with whole sprigs of cilantro. Soup’s on!