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!
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!