Vegan Khao Soi
User Reviews
4.4
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Prep Time
35 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
5 people
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Calories
775 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Khao Soi
Description
Vegan Khao Soi blends a complex curry paste crafted from ingredients like dried chilies, toasted coriander seeds, galangal, turmeric, lemongrass, and kaffir lime leaves, creating a flavorful base. After frying the curry paste briefly with coconut oil and a bit of coconut milk, firm tofu is added and coated to absorb the spices, then combined with coconut milk, vegetable stock, tamari, and brown sugar to form a rich, slightly sweet curry broth. Noodles are cooked separately and incorporated into the soup.
The broth balances the creamy richness of coconut milk with bright aromatic spices and a hint of sweetness. The tofu adds body to the soup, while crispy wonton wrappers provide a contrasting crunchy garnish alongside fresh herbs and lime juice that lift the dish’s flavors.
Ideal as a warming meal, Vegan Khao Soi brings together layered spices and textures that can be served as a main course. It showcases how plant-based ingredients like tofu and coconut milk can create satisfying depth in traditional curry noodle soup preparations.
Ingredients
Curry Paste
- 8-9 dried chili hydrated
- ½ tablespoon coriander seeds toasted and grounded
- 1 thumb-size piece galangal finely chopped
- 1 small piece Turmeric fresh or 1 teaspoon dried
- 2 lemongrass stalks
- 2 kaffir lime leaves
- 1 shallot
- 2 garlic
- 1 teaspoon White miso paste
- 1 teaspoon salt
Khao Soi Curry Soup
- 2-3 tablespoon curry paste made using ingredients above
- 800 ml coconut milk
- 400 ml vegetable stock
- 800 g tofu
- 1 tablespoon tamari or vegan fish sauce
- 1 ½ teaspoon sugar
- 400 g noodles
Garnish
- 1 lime
- mustard oil, sour
- Chili oil
- Coriander fresh
- shallot chopped
- wonton wrappers for the crispy noodles
Instructions
Curry Paste
- To prepare the curry paste, simply add all the ingredients into your food processor or blender jug and blend until you have the right paste consistency.
- If the mixture is too dry, you can add some water used to hydrate the chilis, just enough to give the mixture the right consistency.
- If you end up with a mixture that is too wet, you can add a little bit more cumin and coriander powder.
Khao Soi
- Heat some coconut oil in a pot and add the curry paste. Leave it cooking for 1-2 minutes and then add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste.
- Add the tofu and make dure it gets coated with the paste and coconut milk. You can cook the tofu before by frying it or deep frying it. It can be added raw as well at this point. We like frying it before, so the texture is nicer.
- After a couple of minutes, add the rest of the coconut milk, vegetable stock, tamari (gluten-free soy sauce) and brown sugar. Bring it to a boil and leave it simmering for 20-25 minutes.
Noodles
- Cook the noodles following the packet instructions. Once cooked, drain the water, rinse with cold water and leave aside.
Garnish
- Finely slice sour mustard and slice or chop fresh shallots.
- For the crispy noodles, we use deep-fried wonton finely sliced. Make sure the oil is hot enough and add the wonton wrappers thinly sliced. Don't leave the pan as this takes seconds. When the bubbles reduce, take the wonton slices our of the oil.
- Prepare the chili oil by heating up some coconut oil in a pan and adding the chili flakes. Once the oil is hot, remove the pan from the heat and add the chili flakes as they burn really easily
- Chop some fresh cilantro to add on the top of the curry soup and cut a lime in quarters so it can be easily squeezed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 775 kcal
% Daily Value*
| Calories | 775kcal | 39% |
| Carbohydrates | 75g | 25% |
| Protein | 28g | 56% |
| Fat | 43g | 66% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 864mg | 36% |
| Potassium | 597mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 255mg | 26% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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