Description
Irresistibly creamy and aromatic Vegan Khao Soi, a Thai coconut noodle soup that’s quick to make and bursting with flavor. This plant-based dish features silky coconut broth, tender noodles, and crispy tofu, perfect for a comforting weeknight meal.
Ingredients
Scale
- For the Curry Paste:
- 2 tablespoons Coriander Seeds
- 4 pieces Mild Red Chillies (soaked in hot water)
- 2 medium Shallots
- 4 cloves Garlic
- 1 inch Ginger
- 1 teaspoon Cardamom Powder
- 1 teaspoon Ground Turmeric
- 1 cup Water (for soaking chilies)
- For the Broth:
- 1 can Coconut Milk
- 3 tablespoons Soy Sauce (use tamari for gluten-free)
- 2 tablespoons Vegan Fish Sauce
- 1 tablespoon Coconut Sugar
- 2 tablespoons Neutral Oil
- For the Noodles and Protein:
- 8 ounces Flat Fresh or Dried Noodles (for soup, use rice noodles for gluten-free)
- 14 ounces Extra Firm Tofu
- 1 tablespoon Vegan Chicken or Mushroom Seasoning
- For Toppings and Garnish:
- 8 ounces Flat Fresh or Dried Noodles (for crispy topping)
- Garnish (Cilantro, Spring Onions, Sliced Shallots, Lime, Pickled Mustard Greens)
Instructions
- Boil the noodles according to package instructions. Save some cooking water.
- Soak dried red chillies in hot water until softened. Blend chillies with coriander seeds, shallots, garlic, ginger, cardamom, turmeric, and a little chili soaking water until smooth.
- Heat neutral oil in a pan over medium heat. Add curry paste and cook for 3-5 minutes until fragrant.
- Pour in reserved noodle cooking water, soy sauce, vegan fish sauce, and coconut milk. Bring to a gentle simmer.
- Let the soup cook for about 10 minutes, adding more water if it thickens too much. Stir in coconut sugar and season to taste.
- Cut tofu into strips, season, and fry in hot oil until golden and crispy (5-7 minutes).
- Fry a handful of cooked noodles in another pan until crispy. Drain on paper towels.
- Assemble bowls with noodles, ladle soup over them, and top with crispy noodles, sliced shallots, pickled mustard greens, cilantro, spring onions, and lime wedges.
Notes
- Blend the curry paste well for a smooth soup texture.
- Use hot oil for frying tofu to achieve crispiness.
- Adjust the number of red chillies to control the spice level.
- Do not overcrowd the pan when frying noodles for the topping to ensure crispiness.
- Use fresh herbs for garnishing to add a burst of freshness.
- For gluten-free, use tamari and rice noodles.
- Leftovers can be stored in the fridge for up to 3 days.
- The soup base (without noodles) can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg