Vegan Khao Soi (With Oyster Mushrooms)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
352 kcal
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Course
Main Course, Soup
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Cuisine
Thai
Vegan Khao Soi (With Oyster Mushrooms)
Description
Vegan Khao Soi uses oyster mushrooms sautéed until golden to form the base of its curry broth. Red curry paste and turmeric add warm spices, while coconut milk and vegetable broth create a rich, creamy soup. Miso paste and soy sauce deepen the umami profile, and a splash of lime juice brightens the flavors just before serving. The broth is gently simmered to meld the ingredients.
Fresh egg noodles are cooked separately and assembled in bowls topped with the mushroom curry. Garnishes like thinly sliced shallots, scallions, cilantro, bean sprouts, and fried onions add contrasting textures and freshness that enhance the bowl’s complexity. The broth balances creaminess and spice without overpowering the mushrooms’ texture.
This dish can be prepared ahead and keeps for 4-5 days refrigerated, making it useful for meal prep. Reheating gently in intervals preserves the flavorful broth and tender mushrooms, offering a convenient way to enjoy a comforting vegan noodle curry throughout the week.
Ingredients
- 1 Tbsp neutral cooking oil coconut oil is great here, 15 mL, generic cooking oil
- ½ lb oyster mushrooms 226 g
- 3 Tbsp red curry paste 45 g
- 1 tsp Turmeric
- 2 oz cans coconut milk can sub low fat, 385 g-cans
- 2 cups vegetable broth 473 mL
- 1 Tbsp miso paste 15 g
- 1 Tbsp soy sauce can sub tamari for gluten-free, 15 mL
- 1 Tbsp lime juice 15 mL
- salt to taste
- 1 lb fresh egg noodles use rice noodles for a vegan option, 453 g
- shallot thinly sliced; sliced; for toppings
- scallion
- cilantro
- bean sprouts
- fried onion
Instructions
- Cook Mushrooms: Heat oil in a large pot over medium heat. Add mushrooms and cook, stirring often, until mushrooms begin to turn golden brown at the edges, about 10 minutes.
- Flavor: Stir in curry paste and turmeric, cooking for another minute.
- Soupify: Stir in coconut milk, broth, miso, and soy sauce. Cover and gently simmer for 10 minutes. Right before serving, add the lime juice. Taste and add salt as needed.
- Egg Noodles: Meanwhile, prepare egg noodles according to instructions on packag
- Serve: Portion egg noodles into serving bowls, topping with the coconut milk mixture. Top liberally with suggested toppings!
Notes
- Khao Soi can be made ahead and refrigerated, keeping well for 4-5 days.
- To reheat, warm in microwave in 30-second intervals, stirring between each.
- For a vegan option, use rice noodles instead of egg noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 38.4g | 13% |
| Protein | 10.1g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 33mg | 11% |
| Sodium | 1196mg | 50% |
| Potassium | 424mg | 9% |
| Fiber | 3.4g | 14% |
| Sugar | 3g | 6% |
| Calcium | 22mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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