Description
Experience the rich flavors of Vegan Khao Soi (Thai Coconut Noodle Soup) in a quick and easy recipe that delights both vegans and non-vegans alike. This dish features a creamy coconut broth, tender noodles, and crispy tofu with fresh garnishes.
Ingredients
- For the Curry Paste:
- 2 tablespoons Coriander Seeds
- 4 pieces Mild Red Chillies
- 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
- 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
- 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: Start by boiling your fresh or dried noodles according to package instructions. Save some of the cooking water for the soup.
- Prepare Curry Paste: Soak dried red chillies in hot water until softened. Blend chillies with coriander seeds, shallots, garlic, ginger, cardamom, turmeric, and chili soaking water until smooth.
- Cook the Soup: Heat neutral oil in a pan. Add the curry paste and cook until fragrant. Pour in reserved noodle cooking water, soy sauce, vegan fish sauce, and coconut milk. Bring to a gentle simmer.
- Adjust the Broth: Let the soup cook for about 10 minutes. Add more water if it thickens too much. Stir in coconut sugar and adjust seasoning to your liking.
- Fry the Tofu: Cut tofu into strips, season, and fry in hot oil until golden and crispy.
- Prepare Crispy Noodle Topping: Fry a handful of cooked noodles until crispy. Drain on paper towels.
- Assemble the Bowl: Place noodles in a serving bowl. Ladle the soup over them. Top with crispy noodles, sliced shallots, pickled mustard greens, cilantro, spring onions, and lime wedges.
Notes
- Ensure the curry paste is blended well for a velvety texture.
- Use hot oil to fry tofu for a crispy exterior.
- Adjust spice levels by modifying the number of red chillies.
- Use fresh herbs for garnishing for a burst of freshness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze the soup (without noodles) in airtight containers for up to 3 months.
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
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