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!
Khao soi is a flavor-packed dish that comes from Thailand. It’s one that looks intimidating but is actually quite simple to make when you break it down! Made with egg noodles, coconut milk, vegetable broth, and a lot of mix-ins, it provides a world of flavor in each bite and tastes delicious when garnished with onions, shallots, and scallions!
We’re whipping together khai soi without the usual chicken for a veggie version filled to the brim with all things tasty (and healthy)!
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 soil 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!
Is khao soi good for you?
Good news! Whereas you likely think of pasta dishes and immediately think “unhealthy,” this one isn’t necessarily so. Sure, the noodles are noodles, but there are so many ingredients in this dish that help to round it out nutritionally! The variety makes it a meal rich in many different nutrients.
Some of those include Vitamin B5, folate, niacin, Vitamin C, iron, and potassium. It’s a well-rounded dish that hits major macros (protein, carbs, fats).
Ingredients for in vegan Khao Soi
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! I can’t wait for you to try this.
- Oil: First up for khao soi will be 1 tablespoon of oil. I prefer to use coconut oil here! The consistency is great for cooking the mushrooms, and an unrefined coconut oil even adds a very subtle flavor.
- Mushrooms: Instead of using meat, you will need ½ lb of oyster mushrooms. (What are oyster mushrooms? Answers here.)
- Red Curry Paste: Next, add flavor to the dish with 3 tablespoons of red curry paste. Any type will work, whether homemade or store bought!
- Turmeric: Add more flavor with 1 teaspoon of turmeric, a spice that’s great for both the taste and its anti-inflammatory benefits.
- Coconut Milk: 2 cans of coconut milk will help the khao soi reach the correct consistency.
- Vegetable Broth: The same goes for vegetable broth — use two cups.
- Miso Paste: Next, you will need 1 tablespoon of miso paste. This is a seasoning made from soybeans and salt that brings loads of savory flavor.
- Lime Juice: Add a dash of tanginess with 1 tablespoon of lime juice. You can also drizzle a bit extra on top before enjoying!
- Soy Sauce: Include 1 tablespoon of soy sauce. If you’d like a gluten-free dish, you can use tamari here instead.
- Salt: Hardly any dish is complete without salt. There isn’t a set amount to include — just add to taste!
- Egg Noodles: Finally, use 1 lb of fresh egg noodles to complete the dish.
Ingredient tip
This recipe uses egg noodles, which can sometimes be tricky to find in western supermarkets. Look for them in the international section of your grocer or check Chinese or specialty food stores.
How to make Khao Soi Without Chicken
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, and the step-by-step instructions should make it easy enough to follow! Let’s get into it.
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 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. Top liberally with suggested toppings!
Storage and reheating tips
Meal prep, meet khao soi! Because khao soi stays delicious for up to 4-5 days when stored properly, it’s a great vegetarian meal prep option that you can enjoy all week.
To store, allow the dish to cool and then transfer it to an airtight container. Refrigerate. To reheat, simply microwave for 30-second intervals (stirring between each interval), or heat on the stove.
Recipes to pair with vegetarian khao soi
If there’s one type of dish that pairs perfectly with khao soi, it’s a salad! With all of the heartiness of the thick and creamy noodles, a green salad complements the heaviness with light and refreshing flavors.
- Thai Cucumber Salad: Crunchy and tangy, this cucumber-based salad pairs with these savory noodles perfectly.
- Citrus Watercress Salad: Pair your noodles with something a bit sweet by going with this salad!
- Zucchini Corn Salad: Zucchini and corn salad is easy to whip up and is nice and filling.
- Grilled Watermelon Salad: This watermelon and feta salad is perfect if you’re craving a taste of summer!
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 package.
- Serve: Portion egg noodles into serving bowls, topping with the coconut milk mixture. Top liberally with suggested toppings!
Charlotte says
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!
Sarah Bond says
Aw, thanks so much Charlotte! 😀
KELLY says
Egg noodles are not vegan, please edit to say vegetarian or specify for vegan to use a different noodle.
Sarah Bond says
Thanks for pointing that out, Kelly! Use rice noodles for a vegan option 😀