Brown Girl Vegan

Category: Thai

  • Vegan Thai ‘Chicken’ Laab

    Vegan Thai ‘Chicken’ Laab

    This vegan ‘chicken’ laab is inspired by Thai Laab Gai – this includes tofu tossed with fresh herbs, chilies, lime juice, toasted rice powder and vegan fish sauce served in lettuce cups!

    Laab Gai is a minced chicken salad originating from the Isan region of northeastern Thailand, which shares a deep cultural & culinary history with Laos. In fact, Laab is considered the national dish of Laos, and it’s a staple in Isan Thai cuisine.

    I’ve mostly had Chicken Laab in Thai restaurants back when I was not vegan but I’ve not had a plant-based version ever since. It’s packed with a punchy flavour from fresh herbs, chilies, lime juice, toasted rice powder – the toasted rice powder is especially unique as it gives Laab its signature nutty aroma and subtle crunch that sets it apart from other salads. In this vegan version, we also use mushroom seasoning and soy sauce for extra umami.

    For the protein substitute, we’ll be using extra firm tofu. In this recipe, I boil the tofu in water for 5 minutes to draw out the extra moisture.

    Ingredients You Need

    • extra firm tofu – for the ‘chicken’ substitute
    • toasted rice powder – adds the signature flavour to the tofu salad
    • herbs – cilantro and mint
    • seasoning – vegan fish sauce, light soy sauce, lime juice
    • aromatics – bird’s eye chili
    • sweetener – agave or gula melaka syrup
    • to serve – romaine lettuce cups
    • peanut sauce
      • unsweetened smooth peanut butter
      • minced ginger
      • light soy sauce
      • lime juice
      • hot water to mix

    Gluten free substitutions: Use gluten free soy sauce and vegan fish sauce.

    This recipe is allium free!

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    Vegan Thai ‘Chicken’ Laab

    This vegan 'chicken' laab is inspired by Thai Laab Gai – this includes tofu tossed with fresh herbs, chilies, lime juice, toasted rice powder and vegan fish sauce served in lettuce cups!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Laos, Thai
    Keyword: salad, salad recipes, tofu recipes
    Servings: 3 or 4

    Ingredients

    • 450 g extra firm tofu
    • 2 tbsp toasted rice powder
    • 1 tbsp light soy sauce
    • 1 tbsp vegan fish sauce
    • 1.5 tbsp lime juice
    • 1 bird's eye chili more if you want it spicy
    • 1/2 tbsp mushroom seasoning
    • 1 tsp agave
    • 1/4 cup cilantro chopped
    • 1/4 cup mint chopped
    • 20 mini lettuce wraps

    Peanut Sauce

    • 2 tbsp unsweetened peanut butter
    • 1/2 tsp minced ginger
    • 1 tbsp soy sauce
    • 1 tsp lime juice
    • 2-3 tbsp hot water

    Instructions

    • I used storebought toasted rice powder but this is how you can make it at home: In a dry pan, toast 2 tbsp of glutinous rice over medium heat until golden and aromatic (about 5–7 min).
      Cool and grind to a coarse powder using a spice grinder. Set aside.
    • Boil your blocks of tofu for 5 minutes in hot water. Drain and pat dry.
    • Crumble tofu into a bowl. Add all herbs, seasonings and aromatics and mix well.
    • Spoon them into lettuce cups and garnish with more mint leaves or chilies and a squeeze of lime if preferred.
    • Whisk together the ingredients for your peanut sauce. Drizzle the sauce over the lettuce cups. Enjoy!
  • Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    This vibrant Thai-inspired dish features crispy air fried tofu in a rich red curry sauce with fresh aromatics & spices. Packed with flavour, vegan and gluten free.

    Choo Chee Tofu is a delicious, naturally vegan Thai dish made with crispy firm tofu doused in a flavourful and rich red curry sauce. The base of the curry is typically made with coconut milk and homemade red curry paste which includes blending fragrant spices like lemongrass, shallots, galangal, garlic and chilies.

    The tofu – regardless of how it’s prepared – absorbs the flavours of the red curry making it the perfect high protein dish to serve with rice or noodles. I air fried them for a fuss free crispy exterior and soft interior but you can also bake or pan fry them.

    This dish is super versatile so you can add on vegetables like bell peppers, mushrooms, or baby corn for a balanced meal. You can also garnish with a sprinkle of crushed peanuts or fresh herbs like cilantro. In this version, we’re using thinly sliced kaffir lime leaves and red chilies.

    Ingredients You Need

    • homemade red curry paste
      • lemongrass stalks – just the part with the purple inner core
      • galangal
      • shallots
      • garlic
      • dried red chilies
      • fresh red chilies
      • lime zest and lime juice
    • vegan fish sauce – ensure it’s gluten free too. If not, omit this from the curry.
    • gluten free light soy sauce
    • coconut sugar – you can substitute with other sweeteners like maple syrup or agave.
    • full fat coconut milk
    • red chili
    • kaffir lime leaves
    • olive oil for frying

    Gluten free substitutions: For soy sauces, substitute with gluten free soy sauce, tamari or coconut aminos. Ensure vegan fish sauce is gluten free – if not substitute with vegan and gluten free mushroom seasoning.

    Allium free substitutions: Omit garlic, shallots and substitute with a pinch of gluten free asafoetida (hing).

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    Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    This vibrant Thai-inspired dish features crispy air fried tofu in a rich red curry sauce with fresh aromatics & spices. Packed with flavour, vegan and gluten free.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Thai
    Keyword: curry, thai recipes, tofu recipes
    Servings: 2

    Ingredients

    • 450 g extra firm tofu cut into cubes big or small
    • 2 stalks lemongrass
    • 3 slices galangal
    • 3 small shallots
    • 3 cloves garlic
    • 4 dried red chilies
    • 1 fresh red chili
    • 1 lime
    • 1/2 tsp salt
    • 1/2 cup coconut milk
    • 1 tbsp vegan fish sauce
    • 1 tsp light soy sauce
    • 2 kaffir lime leaves sliced into thin strips
    • 1/2 fresh red chili sliced into thin strips
    • 2 tbsp olive oil

    Serving

    • cooked jasmine rice

    Instructions

    • Soak dried red chilies in hot water for 5 minutes.
    • Cut tofu into cubes, drizzle some olive oil and air fry at 190C for 15 minutes.
    • Blend these in a high speed food processor: lemongrass stalks, galangal, garlic, shallots, dried red chilies, fresh red chilies, 1/4 tsp lime zest, juice of a lime, and some water used to soak chilies. Blend until you get a smooth paste.
    • In a pan, add olive oil over medium heat. Add the red curry paste and sauté for 3-4 minutes until fragrant.
    • Add coconut sugar, vegan fish sauce, light soy sauce and a splash of water. Mix well.
    • Add the coconut milk, mix well. Add more water if required. Slice 1 kaffir lime leaf into thin strips and add it to the curry.
    • If you're adding any other vegetables, add them and let the sauce simmer for about 5 minutes.
    • Place tofu cubes on a plate and pour over the red curry sauce.
    • Garnish with kaffir lime leaf strips and thinly sliced red chili. Enjoy with jasmine rice!
  • Crispy Vegan Shrimp Toast

    Crispy Vegan Shrimp Toast

    These vegan ‘shrimp’ toasts are the perfect snack if you want something sesame, umami & addictive! Oil free and gluten free options.

    This ‘shrimp’ toast is a plant-based twist on the classic appetizer, usually made with a shrimp paste spread on bread, then fried or baked. This vegan version replicates the seafood flavour and texture using accessible ingredients like tofu and mushrooms.

    The first time I ever had these crispy ‘shrimp’ toasts were at a restaurant in London which I absolutely adored. I had to recreate it at home because when the cravings hit, they hit hard.

    It’s surprising how easy it is to make these! It’s not as messy as you’d imagine with the deep frying because in this recipe, you can bake or air fry them with minimal oil while achieving that same crunch and flavour – that’s definitely a WIN WIN.

    Ingredients You Need

    • extra firm tofu – ensure minimal water content in your tofu so it still holds the texture once blended!
    • crab mushrooms – these are white umami mushrooms that give the best flavour in dishes that require a strong ‘umami’ flavour. If you can’t find these, you can also use white shimeji mushrooms or king oyster mushrooms.
    • aromatics – shallot, garlic, spring onion
    • seasoning – roasted nori sheet or flakes, old bay seasoning, vegan fish sauce, light soy sauce
    • bread – any white or wholemeal bread works too!
    • sesame seeds – white and black sesame seeds
    • olive oil – for light frying but optional!

    Gluten free substitutions: Use gluten free bread or rice cakes. Substitute with gluten free soy sauce and gluten free and vegan fish sauce.

    Allium free substitutions: Omit garlic, shallot, and spring onions – substitute with a pinch of asafoetida (hing). Ensure hing is gluten free if you’re following a gluten free diet.

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    Crispy Vegan ‘Shrimp’ Toasts

    These vegan 'shrimp' toasts are the perfect snack if you want something sesame, umami & addictive! Oil free and gluten free options.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer
    Cuisine: Asian, Fusion, Thai
    Keyword: shrimp, toast

    Ingredients

    • 250 g extra firm tofu 1 block
    • 100 g white crab mushrooms
    • 1 shallot
    • 1 clove garlic
    • 1 spring onion
    • small sheet roasted nori
    • 1 tsp old bay seasoning
    • 1 tbsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1 tsp lemon juice

    Toast

    • 8 slices square shaped bread
    • 1/4 cup white sesame seeds
    • 1/4 cup black sesame seeds
    • olive oil for frying
    • thai sweet chili sauce for dipping

    Instructions

    • To a blender, combine extra firm tofu, mushrooms, nori, spring onion, garlic, shallot, vegan fish sauce, soy sauce, and lemon juice. Blend until you get a smooth but thick paste.
    • Combine white and black sesame seeds on a plate and give them a good mix.
    • Slice your bread diagonally across into 4 triangles. Spread the vegan shrimp mixture evenly onto one side of each bread slice.
    • Press toast on the sesame seeds gently to get them to stick. Spray or brush some olive oil on top if using.
    • Airfry at 180℃ for 7 minutes.
    • Serve with thai sweet chili sauce. Enjoy!
  • 20-min Thai Basil Spaghetti

    20-min Thai Basil Spaghetti

    This dish is a fun twist on pad kra pow (thai basil mince) – spicy aromatic spaghetti paired with vegetables & fried tofu for an easy stir fry dish!

    These pad kra pow inspired Thai Basil Spaghetti is the perfect fusion between springy pasta noodles and a spicy pad kra pow sauce – made even better with fresh aromatics, vegetables and fried tofu. This is not to be confused with Pad Kee Mao (also known as Thai Drunken Noodles).

    This fusion pasta recipe has bold flavours from the sauce and fragrant basil that ties it all together. The best part is that you can whip this up in less than 20 minutes, making it the perfect easy weeknight meal.

    Tips to Make the Perfect Noodles

    • Spiciness: Adjust the number of chilies based on your preference for heat. I’ve used regular red chillies here but you can use Thai bird’s eye chilies as well – they are very spicy however, so use cautiously.
    • Noodles: You can use any noodles for this dish actually but I’ve used Fusilli lunghi (long pasta spirals) that cooks quickly in 9 minutes. While it’s cooking, you can prep the veg, aromatics, tofu and sauce.
    • Basil: Thai basil has an unique flavour that provides an unique aroma. You can substitute this for regular sweet basil.
    • Protein & Vegetables: This dish is versatile and can be made with various proteins like tofu, tempeh or any plant-based meat substitutes. I added long beans, carrots and baby corn.

    Ingredients You Need

    • noodles – you can use any type of noodles here. I used Fusilli lunghi (long pasta spirals) so it coats the sauce evenly.
    • extra firm tofu – pan fry it in olive oil until crispy.
    • aromatics – red chillies, minced garlic
    • vegetables – long beans, carrots, baby corn
    • sauces – light and dark soy sauce, vegan oyster sauce, vegan fish sauce, rice wine vinegar
    • sweetener – coconut sugar or maple syrup
    • thai basil – substitute with sweet basil
    • splash of pasta water – always save the pasta water!!

    Gluten free substitutions: Use gluten free brown rice pasta. For soy sauces, substitute with gluten free soy sauce, tamari or coconut aminos. Ensure vegan oyster sauce and vegan fish sauce are gluten free – if not substitute with mushroom seasoning.

    Allium free substitutions: Omit garlic and substitute with a pinch of asafoetida (hing).

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    20-min Thai Basil Spaghetti

    This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic spaghetti paired with vegetables & fried tofu for an easy stir fry dish!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Thai
    Keyword: noodles
    Servings: 2

    Ingredients

    • 200 g spaghetti any kind works
    • 1 large red chili
    • 3 cloves garlic
    • 2 tbsp olive oil
    • 1/2 cup sliced green beans
    • 1/2 cup sliced carrots
    • 1/2 cup baby corn
    • 150 g pan fried tofu
    • 3 tbsp vegan oyster sauce sub 1.5 tbsp mushroom seasoning
    • 1 tbsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1/2-1 tbsp dark soy sauce
    • 1 tsp agave / coconut sugar / maple syrup
    • 1 cup basil leaves
    • salt if necessary

    Garnish

    • sliced red chilies
    • lime wedges
    • chili oil optional

    Instructions

    • Cook pasta according to package instructions. Drain and save the pasta water. Dice tofu into cubes and pan fry until crispy.
    • In a small bowl, mix together the soy sauce, vegan oyster sauce, dark soy sauce, vegan fish sauce and coconut sugar. Set aside.
    • Heat 1 tbsp olive oil in a large pan or wok over medium-high heat. Add in vegetables and saute for a few minutes. Set aside.
    • Add 1 more tbsp olive oil and add chopped red chili and minced garlic. Stir-fry for about 30 seconds until fragrant.
    • Add back in vegetables, tofu, pasta and sauce. Give it a good toss until fully combined. Add pasta water if it's too dry.
    • Lastly, add in thai basil leaves and mix until fully cooked. Garnish with red chilies, lime wedges and chili oil (optional). Serve hot, immediately.
  • 5-Minute Green Curry Dumpling Soup

    5-Minute Green Curry Dumpling Soup

    This speedy dumpling soup involves frozen dumplings drenched in an aromatic green curry soup base and garnished with chili oil. The perfect 5-minute meal!

    Before you say anything….yes we consider dumplings a meal. It’s encased with wheat flour (carbs), and filled with protein like tofu, soy and vegetables (fibre). Not only that, when paired with a green curry soup base it makes for the perfect comforting meal.

    The base of the soup is made from a fragrant green curry paste, so all you have to do it fry it off in oil, add coconut milk, vegan fish sauce or soy sauce – and you’re good to go!

    I used microwaveable Green Chili Steamed Dumplings by Bibigo. These have been my go-to lately!

    Ingredients You Need

    • frozen vegan dumplings – microwaveable would be best but you can steam or pan fry them too if you have more than 5 minutes.
    • thai green curry paste – ensure that it’s vegan so no shrimp is added to the paste.
    • coconut milk – full fat coconut milk is not necessary as we don’t need the base to be thick.
    • vegan fish sauce – you can substitute this with soy sauce.
    • garnish – chili oil, chillies, chopped coriander

    Gluten free substitutions: Gluten free rice paper dumplings would work for this recipe. Ensure you use gluten free soy sauce.

    Allium free substitutions: Use allium free frozen dumplings and green curry paste.

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    5-Minute Green Curry Dumpling Soup

    This speedy dumpling soup involves frozen dumplings drenched in an aromatic green curry soup base and garnished with chili oil. The perfect 5-minute meal!
    Cook Time5 minutes
    Total Time5 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Thai
    Keyword: dumplings, green curry, thai recipes
    Servings: 1

    Ingredients

    • 5 frozen dumplings
    • 1.5 tbsp plant based green curry paste
    • 200 ml coconut milk
    • 1/2-1 cup water
    • 1 tbsp vegan fish sauce or light soy sauce

    Garnish

    • chopped coriander
    • red chilies
    • chili oil

    Instructions

    • Microwave dumplings according to package instructions. You can also steam or pan fry them.
    • If steaming: Fill a wok, large pan, or pot with water (enough to reach just below the bamboo steamer). Bring the water to a simmer over medium heat. Place the dumplings in the steamer basket, making sure they are not touching each other. This prevents them from sticking together while steaming. Steam for about 8-10 minutes.
    • If panfrying: Add oil to a pan. Once the oil is hot, carefully place the dumplings in the pan. Fry the dumplings for about 3 minutes without touching them, allowing the bottoms to become golden brown and crispy. Add a splash of water and immediately cover the pan with a lid to trap the steam inside. Cook for about 5 minutes until the water is completely gone.
    • In a large pot, heat olive oil over medium heat. Add green curry paste and sauté for 2-3 minutes until fragrant and the oil begins to separate from the paste.
    • Add coconut milk, water and bring to a simmer. Finish with vegan fish sauce.
    • To serve, place a few dumplings into a bowl. Pour over the hot green curry broth and garnish with chopped coriander, red chilies, and chili oil. Enjoy!
  • Red Curry Dumpling Salad

    Red Curry Dumpling Salad

    The viral dumpling salad with a thai-inspired twist – crispy dumplings, fresh vegetables, aromatics tossed in a fragrant, creamy thai red curry sauce.

    This viral fusion dumpling salad is a refreshing twist on salads and a fun way to eat dumplings. Potstickers are one of my favourite foods so having them with fresh crunchy vegetables and a creamy thai red curry dressing is the coolest concept!

    This is perfect for a busy weeknight dinner – if you don’t have time to pan fry, you can also air fry the dumplings while making the red curry sauce. With the vegetables prepped, it’ll only take 10 minutes to put together.

    Not to mention, this is one of the most balanced meals you can make – vegan dumplings often contain a protein-rich filling with soy or tofu encased in a wheat flour wrapper for carbs. When paired with vegetables for fibre and aromatics for flavour, these make the perfect meal.

    You can also make your potstickers from scratch and freeze it so you can cook them any time in under 10 minutes. This is one of my favourite hacks for saving time by prepping the ingredients in advance. You can also use frozen potstickers that makes this meal idea even easier – my go-to dumplings are usually the vegan ones from Bibigo.

    Ingredients You Need

    • frozen dumplings – this usually has about 10-15 medium sized dumplings
    • vegetables of choice – shredded purple cabbage, julienned carrots
    • aromatics – spring onions or scallions, minced ginger, large red chilies
    • thai red curry paste – I used a storebought paste from Chef’s Choice
    • light soy sauce
    • vegan fish sauce – you can substitute this with soy sauce
    • lime juice – substitute with lemon juice
    • garnish – lime, cilantro and red chilies

    Gluten free substitutions: Use gluten free storebought dumpling wrappers and gluten free soy sauce (or tamari/coconut aminos). Ensure the same for thai red curry paste and vegan fish sauce.

    Allium free substitutions: Use an alliums free thai red curry paste. Add a pinch of hing to the sauce.

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    Red Curry Dumpling Salad

    The viral dumpling salad with a thai-inspired twist – crispy dumplings, fresh vegetables, aromatics tossed in a fragrant, creamy thai red curry sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course, Salad
    Cuisine: Chinese, Fusion, Thai
    Keyword: dumplings, salad, salad recipes, thai recipes
    Servings: 4

    Ingredients

    Dumpling Salad

    • 1 pack frozen dumplings (10-15 large dumplings)
    • 1 cup shredded purple cabbage
    • 1 cup carrots, julienned
    • 1/2 cup spring onions, sliced
    • 1 large red chili, chopped

    Red Curry Dressing

    • 2 tbsp red curry paste
    • 1 tbsp vegan fish sauce
    • 1 tbsp light soy sauce
    • squeeze calamansi lime / regular lime
    • 1 tsp minced ginger
    • olive oil to fry paste
    • 3 tbsp coconut cream

    Garnish

    • 1/2 cup cilantro, chopped
    • 2 limes

    Instructions

    • Prepare the vegetables required for the salad.
    • Prepare the dumplings according to the package instructions. You can steam, boil, or pan-fry them until cooked through and golden brown.
    • If pan frying them, do so in a splash of olive oil until the bottom is browned. Add a splash of water and cover the lid for dumplings to cook through fully. Once cooked, set them aside to cool slightly.
    • Prepare the red curry sauce: fry red curry paste in olive oil. Add minced ginger and saute for a minute. Add vegan fish sauce, soy sauce, calamansi lime juice, coconut cream and mix well.
    • Add a splash of water and cook the sauce for a few minutes.
    • In a large mixing bowl, combine the shredded purple cabbage, julienned carrots, chopped spring onions, sliced red chilies and dumplings. Toss gently to mix the ingredients.
    • Drizzle the red curry dressing over the salad and toss gently to combine, ensuring the dumplings are coated.
    • Top the salad with fresh cilantro and serve with lime wedges. Enjoy immediately!

  • Thai Style Sweet Chili Fried Tofu

    Thai Style Sweet Chili Fried Tofu

    These fried tofu squares drenched in a sweet thai chili sauce and garnished with refreshing carrots, cucumbers and peanuts are the perfect addictive snack!

    Thai Style Fried Tofu is a vegetarian dish that you can often find in many Thai restaurants or vegetarian restaurants in Singapore. I personally love to order it as a side for the perfect crunchy snack to go along with my mains.

    In Thailand, tofu is often fried until golden and served with various dipping sauces, like a sweet chili sauce or a spicy tamarind sauce – this is a popular street snack! It’s also commonly used in dishes like pad thai and various thai curries, making thai cuisine one of the easiest foods to veganise. The method of frying tofu, particularly in Thai cooking, often involves marinating it or using a light coating of corn starch for extra crispiness.

    This dish is super simple to make – simply deep fry, air fry or bake your tofu squares and drench them in a thai sweet chili sauce (which is pretty easy to find!). This recipe will give you the most satisfying snack in under just 20 minutes!

    Ingredients You Need

    • extra firm tofu or film silken tofu – both of these work for this recipe. Remember to squeeze out the excess water in the tofu to make sure you get the right texture and crisp after frying!
    • corn starch – to coat the tofu before frying for ultimate crispiness
    • seasonings – salt, garlic powder, mushroom powder
    • thai sweet chili sauce
    • vegan fish sauce – if you can’t find this you can substitute with light soy sauce
    • garnish – julienned carrot, julienned cucumber, crushed peanuts

    Gluten free substitutions: Use gluten free fish sauce or soy sauce – tamari / coconut aminos.

    Allium free substitutions: Omit garlic powder and substitute with hing (asafoetida).

    Print Recipe

    Thai Style Sweet Chili Fried Tofu

    These fried tofu squares drenched in a sweet thai chili sauce and garnished with refreshing carrots, cucumbers and peanuts are the perfect addictive snack!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Appetizer
    Cuisine: Thai
    Keyword: thai recipes, tofu, tofu recipes
    Servings: 4

    Ingredients

    • 300 g extra firm tofu
    • 4 tbsp corn starch
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp mushroom seasoning
    • oil for deep frying

    Sauce

    • 3-4 tbsp thai sweet chili sauce
    • 2 tsp vegan fish sauce
    • squeeze lime juice

    Garnish

    • 1/4 cup julienned carrots
    • 1/4 cup julienned cucumber
    • 1 tbsp crushed peanuts
    • 1 tbsp chopped coriander (optional)

    Instructions

    • Slice tofu into squares. Pat dry any excess water.
    • Combine corn starch with seasonings. Coat the tofu in the dry mix.
    • Fry / bake / air fry tofu until lightly golden brown and crispy.
    • Mix together thai sweet chili sauce with vegan fish sauce and lime juice.
    • Pour sauce over tofu squares and garnish with carrots, cucumbers, crushed peanuts and coriander.
  • Vegan Khao Soi (Thai Coconut Noodle Soup)

    Vegan Khao Soi (Thai Coconut Noodle Soup)

    These 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!

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    Vegan Khao Soi (Thai Coconut Noodle Soup)

    These addictive Thai 'egg' noodles topped with a silky coconut broth, fried tofu, herbs and crispy noodles is delicious and easy to make at home!
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Thai
    Keyword: noodles, soup, thai recipes
    Servings: 2

    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!
  • Thai Basil Noodles

    Thai Basil Noodles

    This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic noodles paired with shimeji mushrooms & fried tofu for an easy stir fry dish!

    These pad kra pow inspired Thai Basil Noodles are the perfect fusion between springy ramen noodles and a spicy pad kra pow sauce – made even better with shimeji mushrooms and fried tofu. This is not to be confused with Pad Kee Mao (also known as Thai Drunken Noodles).

    This noodle recipe has bold flavours from the sauce and fragrant basil that ties it all together. The best part is that you can whip this up in less than 30 minutes, making it the perfect easy weeknight meal.

    Tips to Make the Perfect Noodles

    Tips for Perfect Thai Basil Noodles

    • Spiciness: Adjust the number of chilies based on your preference for heat. I’ve used regular red chillies here but you can use Thai bird’s eye chilies as well – they are very spicy however , so use cautiously.
    • Noodles: You can use any noodles for this dish actually but I’ve used air dried ramen noodles that cooks quickly in 3 to 5 minutes.
    • Basil: Thai basil has an unique flavour that provides an unique aroma. You can substitute this for regular sweet basil.
    • Protein & Vegetables: This dish is versatile and can be made with various proteins like tofu, tempeh or any plant-based meat substitutes. I added some shimeji mushrooms in there for more texture as well.

    Ingredients You Need

    • noodles – you can use any type of noodles here. I used air dried ramen for a healthier option.
    • extra firm tofu – pan fry it in olive oil until crispy.
    • aromatics – red chillies, scallions
    • mushrooms – any type of mushrooms work in this recipe, I used shimeji!
    • sauces – light and dark soy sauce, vegan oyster sauce, vegan fish sauce, rice wine vinegar
    • sweetener – coconut sugar or maple syrup
    • thai basil – substitute with sweet basil
    • splash of pasta water – always save the pasta water!!

    Allium free substitutions: omit scallions and substitute with chopped coriander or cilantro.

    Gluten free substitutes: substitute light and dark soy sauces with gluten free versions. Check if vegan oyster sauce and fish sauce are gluten free – if not replace with soy sauce and liquid smoke respectively.

    Print Recipe

    Thai Basil Noodles

    This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic noodles paired with shimeji mushrooms & fried tofu for an easy stir fry dish!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Thai
    Keyword: noodles, thai basil, thai recipes
    Servings: 2

    Ingredients

    • 2 noodle cakes
    • 100-150 g extra firm tofu
    • 1 tbsp olive oil or chili oil
    • 1-2 red chillies
    • 2 stalks scallions
    • 1 cup shimeji mushrooms
    • 1 tbsp light soy sauce
    • 2 tbsp dark soy sauce
    • 1 tbsp vegetarian oyster sauce
    • 2 tsp vegan fish sauce
    • 1 tsp rice wine vinegar
    • 1 tsp coconut sugar
    • 1 cup basil leaves packed
    • splash of pasta water

    Instructions

    • Dice tofu into cubes and pan fry until crispy.
    • Cook the noodles according to the package instructions. Drain and set aside.
    • In a small bowl, mix together the soy sauce, vegan oyster sauce, dark soy sauce, vegan fish sauce, rice wine vinegar and coconut sugar. Set aside.
    • Heat the olive oil in a large pan or wok over medium-high heat.
    • Add shimeji mushrooms and stir fry until it has released water and cooked down. Add white part of scallions and sliced chilies. Stir-fry for about 30 seconds until fragrant.
    • You can also add some chili oil at this step. Add back in fried tofu cubes Stir-fry for 1-2 minutes.
    • Add back in the noodles and sauce. Give it a good toss until fully combined. Add noodle water if it's too dry.
    • Lastly, add in thai basil leaves and mix until fully cooked. Serve hot, immediately.

  • Vegan Tom Kha (Thai Coconut Soup)

    Vegan Tom Kha (Thai Coconut Soup)

    The flavour and creaminess of Tom Kha, a tangy thai soup, comes from a coconut broth infused with fresh herbs & topped with scallop mushrooms.

    Tom Yum Soup is a staple in my kitchen, but Tom Kha has been a recent favourite – its creaminess from coconut milk and flavour from fresh spices like lemongrass, galangal & kaffir lime leaves has been a hame changer. Often this soup comes with chicken or seafood so to mimic that we will be using king oyster mushrooms to make our vegan scallops.

    Tom kha gai, which is how it’s most commonly referred to (gai means chicken), is one of the most popular soups in Thailand. I have tried it myself several times and it never disappoints. Tom refers to the “heat” while kha is referring to galangal. Ultimately, this broth is flavoured with rice and fresh spices that make this dish extremely versatile and easy to veganise without compromising on flavour!

    What You Need

    • spices – lemongrass whole, galangal and kaffir lime leaves
    • coconut milk – you can use full fat coconut milk or coconut cream
    • vegetable stock – optional, but adds a lot of extra flavour! You can also substitute this with mushroom seasoning or 1 tbsp vegan oyster sauce.
    • soft, silken tofu – this works better in this recipe than extra firm tofu
    • bird’s eye chillies
    • vegan fish sauce – an easy substitute if you don’t have this would be light soy sauce
    • kaffir lime leaves

    This recipe is naturally 100% gluten free (check if your vegetable stock, soy sauce or vegan fish sauce is gluten free).

    Print Recipe

    Vegan Tom Kha

    The flavour and creaminess of Tom Kha, a tangy thai soup, comes from a coconut broth infused with fresh herbs & topped with scallop mushrooms.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Soup
    Cuisine: Thai
    Keyword: soup, thai recipes
    Servings: 2

    Ingredients

    • 2 king oyster mushrooms
    • 10 slices galangal thumb size
    • 3 lemongrass
    • 6 kaffir lime leaves
    • 150 g silken tofu
    • 1 tbsp neutral oil
    • 1 cube vegetable stock
    • 1/2 tsp salt
    • 2 cups water
    • 200 ml coconut milk
    • 2 bird's eye chillies
    • 1 tbsp vegan fish sauce

    Garnish

    • 1/2 lime
    • sliced chillies
    • scallions
    • coriander
    • chili oil

    Instructions

    • Slice the king oyster mushrooms into round shapes and slit them criss-cross to mimic scallops. Cut silken tofu into cubes.
    • Cut the stalks of the lemongrass and smash them with your knife. Slice galangal for better infusion of flavours.
    • To a pan, heat some oil. Add galangal and lemongrass. Saute for a few minutes until fragrant.
    • Add in your oyster mushrooms (if not you can also pan fry them first before adding). And saute until they are fully cooked and lightly browned.
    • Add in water, veggie stock cube, salt and mix well. Add in your silken tofu and bring to a boil.
    • Add in coconut milk and red chillies (slit them if you want more spice). Finish with some vegan fish sauce or light soy sauce.
    • Squeeze juice from half a lime. Serve and garnish with spring onions, coriander, chillies and chili oil. Enjoy!