ramyaramesh3007These addictive Thai ‘egg’ noodles topped with a silky coconut broth, fried tofu, herbs and crispy noodles is delicious and easy to make at home!
Khao Soi is a mouthwatering and aromatic dish originating from Northern Thailand and is particularly popular in Chiang Mai. It is usually a rich, coconut-based curry broth flavoured with spices and aromatics like turmeric, cardamom, coriander seeds, shallots, garlic and chili.
Khao Soi has roots in the culinary traditions of the region, influenced by Burmese and Chinese cooking. This explains the use of turmeric, coriander, ginger and garlic (heavily used in Burmese dishes). The dish is believed to have been introduced by Chinese Muslim traders.
Typically, the dish includes egg noodles, which are often served in two forms: soft boiled which are served as the noodles in the soup and a crispy fried noodle topping for the extra crunch. In this version, we will be using vegan flat yellow ‘egg’ noodles made with wheat flour. You can easily make this gluten free too!
Toppings vary but usually include shallots, pickled mustard greens, lime wedges, and sometimes a protein like chicken or beef. Here, we’re using crispy fried tofu seasoned with vegan ‘chicken’ seasoning. You can use other proteins or meat-substitutes here too – tempeh, green jackfruit, seitan, plant-based chicken, beef and more.
Ingredients You Need
- noodles – egg noodles are commonly the base, and they’re served both soft and crispy. Use vegan flat noodles or rice noodles for a gluten free option.
- coconut milk – creamy coconut milk adds richness to the broth
- homemade curry paste – turmeric, coriander seeds or powder, dried red chillies (mild spiciness), shallots, garlic, ginger, cardamom (optiona) and salt
- protein – fried tofu, tempeh, seitain, jackfruit, plant-based substitutes
- toppings – fresh garnishes like sliced shallots, pickled mustard greens, lime wedges, fresh cilantro, spring onions
Gluten free substitutions: Use rice noodles instead of wheat-based noodles. Substitute soy sauce for a gluten free version. Ensure vegan fish sauce and vegan chicken seasoning is gluten free.
Allium free substitutions: Working on it!
Vegan Khao Soi (Thai Coconut Noodle Soup)
Ingredients
Homemade Curry Paste
- 1.5 tbsp coriander seeds
- 4 mild red chillies
- 4 shallots
- 3 cloves garlic
- 2 tsp ginger
- 1 tsp cardamom powder
- 1/4 tsp ground turmeric
- 1/4 cup water (water used to soak chillies)
Soup
- 200 ml coconut milk
- 2.5-3 cups water
- 2 tbsp light soy sauce
- 1 tbsp vegan fish sauce
- 1 tsp coconut sugar
- 2 tbsp neutral oil
Noodles
- 2 servings flat fresh or dried noodles for noodle soup
- 2 servings flat fresh or dried noodles for crispy noodle topping
- 200 g extra firm tofu
- 1 tbsp vegan chicken or mushroom seasoning
Garnish
- chopped cilantro
- chopped spring onions
- 2 shallots sliced
- 1 lime
- 2 tbsp picked mustard greens
Instructions
- Boil noodles according to package instructions and save the noodle water when draining.
- Soak dried red chillies in 1/4 cup hot water. Add all aromatics to a high speed blender, add the chili water and blend to a smooth paste.
- In a pan, heat the vegetable oil over medium heat. Add the curry paste. Cook for about 3-5 minutes until fragrant.
- Add water from the noodles (2.5 cups first), light soy sauce, vegan fish sauce, and coconut milk. Bring to a simmer. Cook for about 10 minutes
- If broth is too thick, add 1/2 cup more water. Add coconut sugar and salt to taste (if needed).
- Cut tofu into strips and coat them in vegan chicken seasoning. Fry them in olive oil until crispy.
- For crispy noodles, heat oil in a separate pan and fry a handful of the cooked noodles until golden brown. Drain on paper towels.
- Place a portion of the cooked noodles in a bowl. Ladle the hot soup over the noodles.
- Top with crispy noodles, sliced shallots, pickled mustard greens, cilantro, spring onions and lime wedges.
- Drizzle with chili oil or sprinkle chili flakes if you like it spicy. Enjoy!