December 18, 2020

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Khao Soi (Northern Thai Curry) is one of the most popular dishes in Northern Thailand. This vegan Thai curry leaves out the chicken, egg noodles, and fish sauce while still full of authentic Thai flavor. This bold and fragrant Vegan Khao Soi recipe is easy to make and oh so satisfying. You’ve got to taste this Vegan Khao Soi!

Vegan Northern Thai Curry

I spent 16 months living and teaching English (both in a school and online) in Chiang Mai, Thailand. That meant that I got to eat my fair share of authentic Thai food. Being a vegan made things a bit more challenging since most authentic Thai dishes are made with eggs or fish (or both!). Luckily, there is also a large number of vegan and vegan-friendly restaurants in Chiang Mai, Thailand. My absolute favorite restaurant was Happy Time. It is an entirely vegan restaurant with authentic Thai dishes. Happy Time is where I was able to finally try a vegan version of the insanely popular Thai dish, Khao Soi.

You don’t have to travel all the way to Thailand to eat delicious Thai food (although I highly recommend it). Usually, Thai food is much better in Thailand than back in the United States, but I am very happy with how this Vegan Khao Soi dish turned out.

I swapped out the egg noodles for rice noodles, chicken for tempeh, and fish sauce for soy sauce. It is the closest you will get to eating vegan Khao Soi without traveling all the way to Thailand.

Authentic Vegan Khao Soi

Ingredients to Make Vegan Khao Soi:

Thai Curry and Noodles

Tempeh

Shallot Topping

  • 1 shallot thinly sliced
  • 1 tbsp lime juice
  • 1 tsp coconut sugar

How to Make Vegan Khao Soi:

How to Make the Thai Curry and Noodles:

The first thing that you are going to want to do is to check to see if you need to soak your rice noodles in water for a couple of hours before cooking them. I have made this vegan Khao Soi recipe a few times. The first time I was supposed to soak the noodles and I didn’t realize it until I was ready to start cooking. I wasn’t able to eat until much later than I was planning because I had to wait for my noodles to soak. I’ve made it two other times with a different noodle brand where I didn’t have to soak the noodles. If you aren’t supposed to soak your noodles, we won’t work with those for a little bit until we have our Thai curry cooking.

To make the Thai curry, heat the avocado oil in a large pot on medium-high heat. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute. Add the red curry paste, curry powder, turmeric powder, vegetable broth, coconut milk, salt, and pepper. Bring to a boil stirring everything tougher, then lower the heat to medium-low and let simmer for five minutes.

Next, add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes. While the soup is simmering, cook the rice noodles according to the package directions. When the rice noodles are finished cooking, add them to the soup.

How to Make the Tempeh:

While your rice noodles and soup are cooking, you can start working on your tempeh. In a saucepan, heat 2-3 tbsp oil and then add crumbled tempeh and cook until it starts to change color. It will take around 6-8 minutes. Add a pinch of salt and one tsp of coconut sugar. Continue cooking for three more minutes until the tempeh turns brown.

How to Make the Shallot Topping:

Combine all ingredients tougher in a small bowl.

Putting It All Together:

Serve soup in bowls topped with noodles, tempeh, and shallot topping.

Shop the Recipe

Vegan Northern Thai Curry

Vegan Khao Soi

Cook Time 40 mins
Course Main Course
Cuisine Thai
Servings 4 people

Ingredients
  

Vegan Khao Soi

  • 1 1/2 tbsp avocado oil
  • 1 onion roughly chopped
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp red curry paste
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 cup vegetable broth
  • 2 cans full-fat coconut milk (it comes in a can)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp soy sauce
  • 2 tbsp coconut sugar
  • Juice of 1/2 lime
  • 7 oz rice noodles

Tempeh

  • 2-3 tbsp oil
  • 8 oz tempeh
  • 2 tsp coconut sugar
  • salt

Shallot Topping

  • 1 shallot thinly sliced
  • 1 tbsp lime juice
  • 1 tsp coconut sugar

Instructions
 

Khao Soi

  • First, check to see if you need to soak your rice noodles in water for a couple of hours. I have found that some packages of rice noodles want you to and others don't. Start soaking your rice noodles at least one and a half hours prior to cooking if your package calls for it. Otherwise, you won't start with your rice noodles until later.
  • Heat the avocado oil in a large pot on medium-high heat.
  • Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
  • Add the red curry paste, curry powder, turmeric powder, vegetable broth, coconut milk, salt, and pepper. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
  • Next, add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
  • While the soup is simmering, cook the rice noodles according to the package directions.
  • When the rice noodles are finished cooking, add them to the soup.

Tempeh

  • While your rice noodles and soup are cooking, you can start working on your tempeh. In a saute pan, heat 2-3 tbsp oil and then add crumbled tempeh and cook until it starts to change color. It will take around 6-8 minutes.
  • Add a pinch of salt and one tsp of coconut sugar. Continue cooking 3 more minutes until brown.

Shallot Topping

  • Combine all ingredients together in a small bowl.

Putting It All Together

  • Serve soup in bowls topped with noodles, tempeh, and shallot topping.

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About the author 

The Vegan Abroad

Hi, I'm Haley! I hope this blog will inspire, encourage, and guide you on how to travel the world as a vegan.

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