Easy Vegan Khao Soi Thai Noodle Soup. Khao soi is a popular dish from the Chiang Mai region of northern Thailand. It is a coconut curry noodle soup and oddly not often found in Thai restaurants around the world, but a co-worker here in Washington DC served an authentic version at an office party recently, and I thought, hmm..this could be made vegan. The authentic version is made with egg noodles and chicken, which I replaced with glass bean noodles and shiitake mushrooms. Get ready for lots of spicy chopping! Making this was fun, and relaxing actually!
Heat olive oil in a skillet, just enough to coat it, and heat the chilies until fragrant, toss in processor (I love my mini processor here) with other paste ingredients, to form a lumpy paste
For the Broth
Heat the broth in a pot. When steaming but not boiling, pour in the coconut milk, stirring as it separates. Stir in a few tablespoons of the paste you made, and then the rest of the broth ingredients. Keep stirring until soup becomes thick. I have a new KitchenAid Pro Line thermal blender (Thank you KitchenAid!) so I just finished off the thickening by putting my soup in there for a hot spin, but if you don’t have a thermal blender, keep simmering for about 1-2 minutes, keeping up with the stirring..
Pour broth in a bowl, top with cilantro, noodles, browned butternut squash, marinated shiitake mushrooms, and sprinkle with black sesame seeds and a sprinkle of lime juice. Mix a half-cup chopped sundried tomatoes in the remaining paste, and serve on the side to be used as a garnish.
Like this vegan version? You might also be interested in this James Beard finalist’s vegetarian version using tofu
the spicy paste
- 1-2 hot fresh red chiles, stemmed but not seeded (Be careful to adjust the number of chiles to how hot you want it, and how potent your native chiles are)
- 1 tsp garam masala (I use this brand)
- 2 tsp chopped ginger
- 4 chopped shallots
- 1/2 tsp coriander
- 3 garlic cloves, chopped
- 2 tsps ground turmeric
- 2 cups vegetable broth
- 2 (13.6-ounce) cans coconut milk
- 1/2 cup butternut squash (browned in tamari sauce)
- 3 tbsp liquid aminos or tamari sauce (I use this brand)
- 1 tbsp coconut sugar
- 1-2 tsp turmeric (primarily for that yellow color!)
- 2 tbsp lime juice
- pinch of salt
I steamed the broccolini, reconstitute sun dried tomatoes (I like this brand), and marinated the shiitake mushrooms in coconut aminos. Prepare noodles according to package, usually boil in water.
(I use this brand coconut aminos)