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This Khao Soi recipe, a coconut curry noodle soup hailing from northern Thailand, fuels you up with all the essentials while being packed with flavor! Made with traditional egg noodles and oyster mushrooms, it’s a satisfying vegan-friendly meal!
save this recipe!Thai coconut noodle soup (called Khao Soi) is a flavor-packed dish that looks intimidating but is actually quite simple to make! Made with egg noodles, coconut milk, vegetable broth, and a lot of mix-ins, it provides a world of flavor in each bite.
Unlike the traditional version, this one is made without chicken to keep it totally vegetarian. Instead, it’s filled to the brim with all things tasty (and healthy), like mushrooms, cilantro, and bean sprouts!
What Is khao soi?
Why is it called “khao soi?” Well, “khao” translates to “rice” and “soi” to “sliced.” So, we get “sliced rice.” However, the dish doesn’t use rice and is instead made with a specific type of egg noodle.
Is khao soi the same as Chiang Mai noodles? Yes! The names are used interchangeably, and you can likely guess why khao soi is sometimes referred to as the latter – the dish originated in Chiang Mai!
Here’s what you’ll need
Khao soi ingredients are a bit more involved than other recipes and may require a trip to the international food store. However, once everything comes together, the extra grocery shopping will be so worth it!
- Oil: I prefer to use coconut oil here. Its consistency is great for cooking the mushrooms, and unrefined coconut oil even adds a very subtle flavor. A neutral vegetable oil will also work.
- Mushrooms: Instead of using meat, this recipe uses oyster mushrooms.
- Red Curry Paste: Any type of red curry paste will work, whether homemade or store-bought! You can also use one that’s spicy with a bit of chilies.
- Turmeric: This recipe uses turmeric for both taste and its anti-inflammatory benefits. For another nutrient boost, you can try adding in some grated ginger and lemongrass.
- The Broth: The broth also uses canned coconut milk for creaminess and vegetable broth for depth of flavor. I like to use homemade vegetable broth when I can.
- The Flavor Makers: Miso paste, lime juice, soy sauce, and salt all help to build and enhance the layers of flavors. Miso paste is a seasoning made from soybeans and salt that brings loads of savory flavor. Because we are already adding salty ingredients, only add salt to taste.
- Egg Noodles: Egg noodles are vegetarian, but to keep this recipe vegan, use rice noodles.
Here’s how to make it
This is an easy two-pot recipe that is made completely on the stove. It will take 15 minutes of prep time and 30 minutes of cooking time.
Step 1: Cook The Mushrooms
Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring often, until the mushrooms begin to turn golden brown at the edges. It should take about 10 minutes.
Step 2: Add The Flavorings
Stir in the curry paste and turmeric and cook for another minute.
Step 3: Soupify The Dish
Stir in the coconut milk, broth, miso, and soy sauce. Cover, bring to a boil, and gently simmer for 10 minutes. Right before serving, add the lime juice. Taste and add salt as needed.
Step 4: Cook The Egg Noodles
Meanwhile, prepare egg noodles according to the instructions on the package.
Step 5: Assemble and Serve
Portion the egg noodles into serving bowls and top with the coconut milk mixture.
Vegan Khao Soi (With Oyster Mushrooms)
Ingredients
- 1 Tbsp oil, coconut oil is great here, 15 mL
- ½ lb oyster mushrooms, 226 g
- 3 Tbsp red curry paste, 45 g
- 1 tsp turmeric
- 2 13-oz cans coconut milk, can sub low fat, 385 g-cans
- 2 cups vegetable broth, 473 mL
- 1 Tbsp miso paste, 15 g
- 1 Tbsp soy sauce, can sub tamari for gluten-free, 15 mL
- 1 Tbsp lime juice, 15 mL
- salt, to taste
- 1 lb fresh egg noodles, use rice noodles for a vegan option, 453 g
- Toppings: thinly sliced shallots, sliced scallions, cilantro, bean sprouts, fried onions
Instructions
- Cook Mushrooms: Heat oil in a large pot over medium heat. Add mushrooms and cook, stirring often, until mushrooms begin to turn golden brown at the edges, about 10 minutes.
- Flavor: Stir in curry paste and turmeric, cooking for another minute.
- Soupify: Stir in coconut milk, broth, miso, and soy sauce. Cover and gently simmer for 10 minutes. Right before serving, add the lime juice. Taste and add salt as needed.
- Egg Noodles: Meanwhile, prepare egg noodles according to instructions on packag
- Serve: Portion egg noodles into serving bowls, topping with the coconut milk mixture. Top liberally with suggested toppings!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Sarah, your meals are phenomenal and so is your site. How are you NOT on Food TV by now??! Just purchased your cookbook/workbook and am blown away by your details and recipes. Due to a myriad of health reasons I am now mostly pursuing a plant-based diet/pescatarian diet and your ideas are so flexible and brilliant, even if I want to add an occasional piece of chicken. Love everything. Thank you so much!
Aw, thanks so much Charlotte! 😀
Egg noodles are not vegan, please edit to say vegetarian or specify for vegan to use a different noodle.
Thanks for pointing that out, Kelly! Use rice noodles for a vegan option 😀
Hello. Always read reviews before I make a recipe and make many of your wonderful recipes. Wondering why your recipes don’t show all the reviews. For instance this one says 4 reviews of 5 stars, but I only see 2 comments and no actual reviews.
Sometimes folks leave a star review but not a comment 🙂
What kind of miso paste? My grocery store has mellow white, light yellow, and red miso pastes
Mellow white or light yellow would be great here!
Do you think you could use extra firm tofu instead of oyster mushrooms? If so – any recommendations on adjusting preparation?
Yep that would work! I’d just pan-fry it until it’s crispy on the outside then toss it in 🙂