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!
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! 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!
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 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. Step 1: Cook The MushroomsHeat 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 FlavoringsStir in the curry paste and turmeric and cook for another minute. Step 3: Soupify The DishStir 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 NoodlesMeanwhile, prepare egg noodles according to the instructions on the package. Step 5: Assemble and ServePortion the egg noodles into serving bowls and top with the coconut milk mixture.
Is khao soi good for you?
Good news! While you likely think of pasta dishes as “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).
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.
