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A bowl of vegan khao soi. It's filled with noodles, sweet potato, greens and tofu.
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Vegan Khao Soi – Thai Curried Coconut Noodle Soup

Vegan Khao Soi, otherwise known as Thai Curried Coconut Soup is a definite crowd pleaser! Ready in just 30 minutes, it's a fragrant and warming bowl. Perfect for chilly evenings.
Course Dinner, Lunch
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 594kcal
Author Jess & Dan

Ingredients

For the paste:

  • 2 shallots – halved
  • 1.5 tablespoon fresh ginger – chopped into a few big slices
  • 1 tablespoon fresh turmeric* – chopped into a few big slices
  • 1.5 tablespoon coriander seeds
  • 4 cardamom pods – remove the pods to leave just the seeds
  • 2 cloves garlic
  • 1 teaspoon curry powder
  • 1 teaspoon fermented soybean paste*
  • 4 tablespoon water

For the vegan khao soi:

  • Khao Soi paste (as above)
  • 200 g flat rice noodles
  • 600 g sweet potatoes ~2-3 potatoes – peeled and chopped into bite-size chunks
  • 400 ml coconut milk
  • 750 ml vegetable stock vegan chicken stock also works well
  • 400 g extra-firm tofu – chopped into bite-size chunks
  • 1 tablespoon sugar
  • 2 tablespoon vegan fish sauce or soy sauce
  • 100 g spring greens – roughly chopped

Instructions

  • Pre-heat the oven to 180°c / gas mark 5.
  • Put the sweet potato in a roasting pan and put in the oven until cooked – roughly 10-15 minutes. Once a fork goes in easily it's done. When it's done, set aside for later.
    600 g sweet potatoes
  • While the sweet potato is roasting, soak the noodles in a bowl/pan of freshly boiled water. You shouldn't need to put them on to cook (if you're not using rice noodles, follow your packet instructions). Put to one side.
    200 g flat rice noodles
  • Add all the paste ingredients to a blender and blend until smooth. You can also do this in a pestle and mortar – just omit the water.
    2 shallots, 1.5 tablespoon fresh ginger, 1 tablespoon fresh turmeric*, 1.5 tablespoon coriander seeds, 4 cardamom pods, 2 cloves garlic, 1 teaspoon curry powder, 1 teaspoon fermented soybean paste*, 4 tablespoon water
  • Now get the wok on to a medium-high heat and add a splash of oil.
  • Add the khao soi paste and fry for around a minute until fragrant. Then add the tofu and coat well in the paste by mixing.
    Khao Soi paste, 400 g extra-firm tofu
  • Pour in the coconut milk and stock. Bring the mix up to a boil, then reduce to a simmer.
    400 ml coconut milk, 750 ml vegetable stock
  • Add the sugar and vegan fish sauce (or soy sauce). Continue to simmer for another 10 minutes.
    1 tablespoon sugar, 2 tablespoon vegan fish sauce
  • Try it and add more sugar or vegan fish sauce (or soy sauce) to taste.
  • Put the sweet potato and spring greens in for a couple of minutes – just until the greens have wilted and the sweet potato has heated back through.
    600 g sweet potatoes, 100 g spring greens
  • Drain the noodles and split into four portions. Ladle the soup on top. Garnish with crispy fried shallots, plus chilli flakes fried in oil for the spice lovers.

Video

Notes

  • If you can't get fresh turmeric, switch it out for 0.5 tablespoon ground turmeric.
  • The fermented soybean paste could be switched out for 1 tablespoon of nori/seaweed, or just omitted altogether.
  • You can use soy sauce instead of vegan fish sauce.

Nutrition

Calories: 594kcal | Carbohydrates: 90g | Protein: 16g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1458mg | Potassium: 905mg | Fiber: 8g | Sugar: 12g | Vitamin A: 22043IU | Vitamin C: 24mg | Calcium: 148mg | Iron: 4mg