Vegan Khao Soi Thai Soup

5 from 4 votes

Vegan Khao Soi Thai Soup is the vegan form of a traditional Thai curry noodle soup popular filled with vegetables, noodles and shiitake mushrooms.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Asian

Servings:

Calories: 161kcal

Author: Dee Dine

Ingredients

the spicy paste

1-2 red chilis, or more depending on their size
1 teaspoon garam masala
2 teaspoon ginger, peeled and chopped
4 shallots, chopped
½ teaspoon coriander
3 garlic cloves, chopped
2 tsps ground turmeric
2 tablespoon water
OR BUY this paste ready-made as a short-cut! (Here is good brand)

the broth

2 cups vegetable broth
1 ½ cups coconut milk, full fat
½ cup butternut squash (I used organic canned for the broth)
3 tablespoon liquid aminos (or tamari sauce or coconut aminos))
1 tablespoon coconut sugar
1-2 teaspoon turmeric
2 tablespoon lime juice
pinch salt

Other Components

1 broccolini stalk per serving
¼ cup sundried tomatoes
1 cup shiitake mushrooms (white button can also be used)
1 cup butternut squash (or sweet potatoes) (whole veggie, peeled, chopped)
1 teaspoon black sesame seeds

US Customary - Metric

Instructions

For Paste

Heat olive oil in a skillet, just enough to coat it. Slice the chilis in half and throw away the seeds. Stir fry the chilis for a minute or two, then toss them and the rest of the paste ingredients into a food processor (I used a mini one) and blend into a lumpy paste (add more or less water to achieve a paste) and set aside.
1-2 red chilis, or more depending on their size, 1 teaspoon garam masala, 2 teaspoon ginger, peeled and chopped, 4 shallots, chopped, ½ teaspoon coriander, 3 garlic cloves, chopped, 2 tsps ground turmeric, 2 tablespoon water

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 used a thermal blender 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..
2 cups vegetable broth, 1 ½ cups coconut milk, full fat, ½ cup butternut squash, 3 tablespoon liquid aminos, 1 tablespoon coconut sugar, 1-2 teaspoon turmeric, 2 tablespoon lime juice, pinch salt

Prep of other components

Chop the butternut squash and soak them and the mushrooms in the liquid aminos for about 20 minutes or until both are "squishy". If your butternut squash is hard and under-ripe, you might want to steam it first. (Both the butternut squash and mushrooms should be squishy before adding to the soup; another option is to saute them both, after marinading, in a hot skillet with a bit of olive oil to heat them as well as to soften them.)
Steam the broccolini.
Prepare the noodles according to package.
Reconstitute the sundried tomatoes
1 broccolini stalk per serving, ¼ cup sundried tomatoes, 1 cup shiitake mushrooms, 1 cup butternut squash (or sweet potatoes) (whole veggie, peeled, chopped), 1 teaspoon black sesame seeds

Soup Assembly

Pour broth in a bowl, top with cilantro, your favorite plant-based noodles, marinated butternut squash and mushrooms, broccolini 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.

Notes

Here are a few tips to make sure your process goes swimmingly.

1. First, be sure to shake up the can of full fat coconut milk (I know, so many canned coconut milk recipes have you only using the fat separated after a night in the fridge. Well, not this time!). Using both makes for a very rich broth.

2. Regarding the spicy red paste, you can buy it which cuts the time in half. But if you want to make your own, I give you the recipe!

3. And now I'd like to say something about the aminos. In this recipe, I have you marinate the butternut squash (or sweet potato) as well as the mushrooms in this delicious liquid. It only takes 20 minutes or so and brings a delicious savory softness to these veggies. And then no cooking of these ingredients is needed.

Alternatively, if you want to pan fry both, marinate them in the aminos, and then do this: Toss the squash and mushrooms in olive oil and a bit of chopped onion. Heat a skillet, and saute the squash and mushrooms for about 5 minutes or until a touch brown. Then toss them in the soup.

Nutrition