Go Back
–+ servings
Three bowls of khao soi noodle soup with vegetables, herbs, lime wedges, and chopsticks on a turquoise surface, next to glasses of water.
Print Recipe
5 from 5 ratings

Vegan Khao Soi (With Oyster Mushrooms)

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes, Soups
Cuisine: Thai
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian
Keyword: coconut curry, curry soup, khao soi, thai noodle soup, vegan khao soi, vegetarian khao soi
Diet: Dairy-Free, Vegan, Vegetarian
Time: 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    A frying pan filled with mixed mushrooms, including oyster and white mushrooms, is reminiscent of a khao soi preparation on a light blue surface.
  • Flavor: Stir in curry paste and turmeric, cooking for another minute.
    A frying pan with cooked mushrooms, a portion of spicy red paste, and a heap of khao soi-inspired yellow spice sits on a blue background, capturing the essence of rich flavors in every detail.
  • 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.
    A frying pan filled with orange-yellow khao soi curry sauce rests on a light blue surface.
  • 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!
    A hand uses chopsticks to savor a bowl of khao soi noodle soup, garnished with lime, onions, and herbs in a white bowl. Other bowls and a glass are artfully arranged on a light blue surface in the background.

Notes

Meal Prep: 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.

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 38.4g | Protein: 10.1g | Fat: 17g | Saturated Fat: 8.5g | Cholesterol: 33mg | Sodium: 1196mg | Potassium: 424mg | Fiber: 3.4g | Sugar: 3g | Calcium: 22mg | Iron: 3mg
QR Code linking back to recipe