Vegan Khao Soi
This Vegan Khao Soi is a warm hug in a bowl, with its rich coconut curry broth and crispy noodles on top. I love how the layers of flavor come together to create comfort food that's good for the soul.
I remember the first time I tried Khao Soi at a little Thai place in my neighborhood, and I was instantly hooked on the creamy curry and the crunch of the crispy noodles.
Over the years, I’ve adapted it to fit my vegan lifestyle, and it’s become a go-to dish for cozy nights in.
It’s such a beautiful blend of flavors and textures that I just can’t get enough of!
Trust me, once you try this version, you’ll want to whip it up all the time.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk for that rich creaminess. If you want it lighter, you can use light coconut coconut milk, but it won't be as indulgent. The red curry paste is key for the authentic flavor, so just make sure it’s vegan-friendly. You can also swap out the tofu for chickpeas or tempeh if you prefer those.
Tips & Notes
- •I love to make a double batch and freeze half for those busy nights when I just want to heat and eat!
- •For extra flavor, I sometimes add a splash of lime juice to the broth while it simmers.
Recipe Variations
- •If you’re not feeling noodles, you can serve this over rice instead!
- •Sometimes I add a handful of spinach or kale right at the end for a boost of greens.
Storage & Freezing
This Khao Soi keeps well in the fridge for about 3-4 days. Just store the noodles separately if you can, so they don’t get too soggy. You can reheat it on the stove or in the microwave, and it’s just as comforting the next day!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use gluten-free noodles and ensure your soy sauce is gluten-free, like tamari.
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This Vegan Khao Soi is a warm hug in a bowl, with its rich coconut curry broth and crispy noodles on top. I love how the layers of flavor come together to create comfort food that's good for the soul.
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until it’s translucent, about 5 minutes.
- 2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add the red curry paste and stir it into the onion mixture, cooking for another 2-3 minutes to deepen the flavors.
- 4
Pour in the coconut coconut milk and vegetable broth, stirring to combine everything. Bring to a gentle simmer.
- 5
Add the soy sauce and maple syrup to the pot, and let it simmer for about 10 minutes.
- 6
While the soup is simmering, cook the flax egg noodles according to package instructions. Drain and set aside.
- 7
In a separate pan, lightly sauté the cubed tofu until golden brown on all sides, about 5-7 minutes.
- 8
Once the broth has simmered and thickened a bit, taste and adjust the seasoning if needed.
- 9
To serve, place a portion of the cooked noodles in a bowl, ladle the creamy broth over the top, and add the crispy tofu.
- 10
Garnish with fresh cilantro, green onions, a squeeze of lime juice, and sprinkle with chili flakes if you like a kick!
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