Thai Curried Coconut Noodle Soup

Vegan Punks

Khao Soi
Prep Time: 15M
Cooking Time: 40M
Serves: 2

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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

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: 15mins
Cook time: 40mins
Serves: 2


• 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.

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