Vegan Khao Soi – Thai Curried Coconut Noodle Soup

Vegan Punks

Khao Soi

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.

Recipe provided by Vegan Punks.
Prep time: 10mins
Cook time: 20mins
Serves: 4

Ingredients

For the paste:
• 2 shallots – halved
• 1.5 tbsp fresh ginger – chopped into a few big slices
• 1 tbsp fresh turmeric* – chopped into a few big slices. (or 0.5 tbsp ground turmeric)
• 1.5 tbsp coriander seeds
• 4 cardamom pods – remove the pods to leave just the seeds
• 2 cloves garlic
• 1 tsp curry powder
• 1 tsp fermented soybean paste (or 1 tbsp of nori/seaweed, or just omit altogether)
• 4 tbsp water

For the vegan khao soi:
• All of the above paste
• 400g flat rice noodles
• 2-3 sweet potatoes (~600g) – peeled and chopped into bite-size chunks
• 400ml coconut milk
• 3 cups (750ml) of vegan chicken or vegetable stock
• 400g extra-firm tofu – chopped into bite-size chunks
• 1 tbsp sugar
• 2 tbsp vegan fish sauce or soy sauce
• 100g spring greens – roughly chopped

Preparation

• 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.
• 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.
• 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.
• 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.
• Pour in the coconut milk and stock. Bring the mix up to a boil, then reduce to a simmer.
• Add the sugar, vegan fish sauce (or soy sauce) and tofu. Continue to simmer for another 10 minutes.
• 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.
• 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.

 

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?