Vegetarian Khao Soi

An overhead image of khao soi served in a bowl.

Course: Dinner

Cuisine: Northern Thai, Thai

Diet: Vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 674kcal

Author: Shruthi Baskaran-Makanju

My vegetarian khao soi uses homemade paste with black cardamom and ginger — the Northern Thai version, not a generic curry. Dairy-free, ~15g protein, 45 minutes.

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Equipment

Wok or large deep skillet
Blender or food processor (for homemade paste)
Small saucepan for frying noodles

Ingredients

Khao Soi Curry Paste

5 dried red chilies guajillo or dried Thai chilies
1 teaspoon coriander seeds
1 Chinese black cardamom pod optional
2 medium shallots roughly chopped
4 cloves garlic
1 tablespoon fresh ginger roughly chopped
1 teaspoon ground turmeric 1-inch piece fresh turmeric, sliced
½ teaspoon kosher salt

Seasoning Sauce:

½ tablespoon packed brown sugar or coconut sugar
½ tablespoon vegetable bouillon paste
½ tablespoon vegetarian fish sauce sub 1 teaspoon low-sodium soy sauce + 1 teaspoon fresh lime juice

Tofu

1 14-oz block extra-firm tofu pressed
2 tablespoons vegetable oil
¼ teaspoon kosher salt

Curry Soup

1 13.5-oz can full-fat coconut milk unshaken
3 tablespoons neutral oil such as vegetable or canola
1 cup vegetable broth low-sodium preferred, plus more as needed
½ cup water
16 oz fresh egg noodles 10 oz dried egg noodles

Crispy Noodle Topping:

vegetable oil about ½ inch depth
2 oz egg noodles

Serving:

2 medium shallots thinly sliced
2 green onions sliced
¼ cup roasted peanuts roughly chopped
1 tablespoon fresh cilantro chopped
½ tablespoon fresh mint chopped
1 tablespoon fresh ginger cut into thin matchsticks
1 medium lime cut into wedges
2 tablespoons pickled cabbage optional

Instructions

Make the khao soi paste:

Place dried chilies in a small bowl and cover with hot water. Soak for 15 minutes until softened. Drain and remove stems.
Toast coriander seeds and black cardamom in a dry pan over medium heat until fragrant, about 2 minutes. Let cool, then crack the cardamom pod and remove the seeds.
Add toasted spices, drained chilies, shallots, garlic, ginger, turmeric, and salt to a blender or food processor. Blend into a rough paste, scraping down sides as needed. Add 1-2 tablespoons of water if needed to get things moving.

Shortcut paste: Substitute 3 tablespoons vegan yellow curry paste (such as Mae Ploy or Mekhala) for the homemade paste. Skip Steps 1-3 and start at Step 4. The flavor will be less complex but still delicious for a weeknight.

Prep the coconut milk:

Without shaking the can, open the coconut milk. Scoop out the thick cream from the top—you should get about ½ cup. Set the cream aside in one bowl and the remaining thinner coconut milk in another.

Don't shake the coconut can. The thick cream on top is essential for frying the paste—it's richer and splits in the heat, which blooms the spices properly. The thin milk added later creates the soup consistency.

Cook the tofu:

Cut pressed tofu into ¾-inch cubes. Heat 2 tablespoons oil in a wok or large deep skillet over medium-high heat until shimmering.
Add tofu cubes in a single layer. Sprinkle with salt. Cook without stirring for 3-4 minutes until golden on the bottom. Flip and cook another 2-3 minutes until golden on multiple sides. Transfer to a plate and wipe out the wok.

Fry the crispy noodle topping:

Pour oil to about ½ inch depth in a small saucepan. Heat over medium-high heat until a small piece of noodle sizzles immediately when dropped in.
Take a small handful of noodles (about 2 oz) and carefully drop into the hot oil. They will puff and crisp within 15-30 seconds. Flip once if needed. Remove with a slotted spoon to a paper towel-lined plate. Set aside.

Make the curry soup:

Heat 3 tablespoons oil in the wok over medium heat. Add all of the khao soi paste. Fry for 1-2 minutes, stirring constantly, until very fragrant and the oil starts to separate.
Add the coconut cream (the thick part) and one-third of the seasoning sauce. Stir and let it bubble for about 30 seconds—the cream will meld with the paste into a rich, fragrant base.
Add the tofu and another one-third of the seasoning sauce. Stir gently to coat the tofu in the curry base. Cook for 1 minute, letting the tofu absorb the flavors.
Add a splash of the vegetable broth first to loosen the curry base, then add the egg noodles and the last third of the seasoning sauce. Toss to coat the noodles in the curry.
Add the vegetable broth (1 cup to start), water, and the remaining thin coconut milk. Stir everything together. Bring to a simmer and cook for 3-5 minutes until noodles are tender and the broth is creamy and rich. The consistency should be a thick curry soup—not watery, but slurpable. Add more broth if you prefer it soupier.
Taste and adjust—add more soy sauce for salt, more lime juice for acid, or a pinch of sugar for balance.

Serve:

Divide the curry noodle soup among 4 deep bowls. Top each with a nest of crispy fried noodles.
Serve with condiment bowls on the table: sliced shallots, pickled cabbage, green onions, chopped peanuts, cilantro, mint, ginger matchsticks, and lime wedges. Let everyone customize their bowl.

Notes

The staged sauce technique (adding the seasoning in thirds) builds layered flavor. Each addition seasons a different component—the coconut cream, the tofu, then the noodles. Don't dump it all in at once.
Be careful not to overdo the seasoning sauce—the vegetarian fish sauce and bouillon are concentrated. You can always add more at the table.
Store soup and toppings separately. Soup refrigerates up to 3 days (noodles will absorb broth—add more when reheating). Crispy noodles store at room temperature up to 2 days.
Reheat soup gently on stovetop, adding a splash of broth or water to thin.

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