Vegan Khao Soi

The flavor of Khao Soi is rich, well-balanced, and fragrant with spices. It carries a creamy sweetness from the coconut milk along with a mild spiciness from the curry powder, created by blending various Thai herbs and spices such as turmeric, black cardamom, lemongrass, galangal, shallots, and garlic into the coconut broth. In addition, its taste is elevated by the side accompaniments, such as crispy noodles, chili oil, pickled mustard greens, and lime.

Serves 2

Ingredients

• 160 gm tofu, cut into small rectangles 

• 130 gm king oyster mushroom, cut into thin strips

• 4 tbsp Blue Nun Khao Soi Curry Powder 

• 2 cups coconut milk

• 2 cups vegetable stock, substitute with water

• 2 tbsp coconut sugar, or to taste

• 2 tbsp soy sauce, or to taste

• 4 tsp nutritional yeast, or to taste

• 3 tbsp cooking oil

• 240g starchy noodles - wonton noodle or ramen noodle, substitute with rice noodle (120g/serving)

• Coarsely chopped coriander (cilantro), as garnish

• Lime wedges, as garnish

• Crispy noodle (see recipe), substitute with store-bought Chinese crispy noodle

• Red onion or Asian shallot sliced, as garnish

• Chili oil, as garnish (optional)

• Chinese pickled mustard greens or homemade pickle (see recipe), as garnish

Preparation

1. To pan-sear tofu, pat tofu dry with a paper towel to remove excess water, cut into cubes. In a skillet, heat ½ tbsp cooking oil, place tofu in a single layer. Sear each side for 1-2 minutes, or until at least 2-3 sides are golden brown, set aside.

2. To pan-sear mushrooms, cut into long pieces. In a skillet, heat ½ tbsp cooking oil and place mushrooms in a single layer. Sear each side for 1-2 minutes, or until at least 2-3 sides are golden brown, set aside.

3. Place a pot on low heat and add 1 cup coconut milk, 2 tbsp cooking oil, 4 tbsp Blue Nun Khao Soi Curry Powder. Heat for 2-3 minutes until evenly dissolved and fragrant, then add vegetable stock (or substitute with water) and add the remaining coconut milk. Increase heat, bring to a boil, add tofu and mushrooms. Season with coconut sugar, soy sauce, nutritional yeast, lower heat and simmer for 5 minutes.

4. Cook the noodles, set aside.

5. When ready to serve, divide the cooked noodles between two large bowls. Top with tofu & mushrooms and add 2-3 ladles of soup to each. Garnish with coriander and crispy noodles. Serve with lime wedges, shallots, chilli paste and pickled mustard greens.

   
   
   
   

Spice Variations & Additions

There’s no harm in being versatile with your Khao Soi. You can always adjust the recipe to suit your taste preferences.

• Spice level: if you enjoy spicier dishes, consider adding fresh chilies, chili powder or chili oil.

• Veggies: feel free to include any seasonal vegetables you love—bok choy, kale, broccoli, mushrooms, lotus roots….don’t hesitate to be creative!