Warming and Cozy Vegan Thai Khao Soi - my favorite Chiangmai's noodle soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Rice noodles are gluten-free and maintain the dish's texture.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Seitan is often less expensive and adds a chewy texture.

curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry powder

Red curry powder is an easy substitute for convenience.

Heat vegetable broth in a large pot over medium heat until simmering.

Add coconut milk and curry paste, stirring until well combined.

Cube tofu and add to the pot, cooking for 5-7 minutes until heated through.

Cook egg noodles according to package instructions until al dente, then drain.

In a separate pan, stir-fry garlic and ginger until fragrant, about 2 minutes.

Add stir-fried garlic and ginger to the soup pot, mixing well.

Stir in soy sauce, lime juice, and brown sugar, adjusting seasoning to taste.

Serve soup in bowls topped with cooked noodles.

Garnish with chopped green onions, coriander, and chili flakes.

Add bean sprouts and peanuts for extra crunch.

Serve with lime wedges on the side for squeezing over the dish.

Cooking Techniques

Spice Level:

Dietary

Allergens