Khao Soi Recipe Vegetarian: Easy and Delicious Guide

Khao Soi is a beloved Northern Thai dish known for its rich, creamy coconut curry broth paired with tender noodles and crispy fried noodles on top. Traditionally made with chicken or beef, this recipe transforms the classic into a vibrant and satisfying vegetarian version that’s perfect for anyone looking to enjoy the complex flavors of Thai cuisine without meat.

The combination of fragrant curry paste, creamy coconut milk, and fresh herbs creates an unforgettable taste experience that’s both comforting and exotic.

Whether you’re a dedicated vegetarian, vegan, or simply want to try something new, this vegetarian khao soi recipe is a fantastic way to dive into Thai cooking at home. The recipe is approachable for cooks of all skill levels and uses easily accessible ingredients.

Plus, it’s a perfect weeknight dinner that warms you up and satisfies your craving for something hearty and flavorful. Let’s get started on crafting this delicious bowl of Northern Thai goodness!

Why You’ll Love This Recipe

This vegetarian khao soi recipe combines the best of creamy coconut curry with the bold flavors of lemongrass, ginger, and aromatic spices. It’s a dish that feels indulgent yet wholesome, making it ideal for cozy dinners or sharing with friends and family.

Key benefits include:

• Rich, creamy texture from coconut milk without the heaviness of dairy.
• Vibrant, layered flavors from fresh herbs, spices, and curry paste.
• Versatile and customizable – easily swap veggies or noodles based on your pantry.
• Comforting and filling – great for colder nights or anytime you want a warm bowl of deliciousness.

Plus, this dish is naturally gluten-free if you choose rice noodles, and it’s perfect for meal prep because the curry base tastes even better the next day!

Ingredients

• 200g flat rice noodles (or egg noodles for vegetarian, not vegan)
• 1 cup coconut milk (full fat for creaminess)
• 1 tbsp red curry paste (check vegetarian/vegan status)
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 150g firm tofu, cubed
• 1 cup vegetable broth
• 1 cup chopped mushrooms (shiitake or button mushrooms work well)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Green onions, sliced (for garnish)
• Pickled mustard greens or lime wedges (optional, for serving)
• Fried crispy noodles or fried shallots, for topping

Equipment

• Large pot for boiling noodles
• Large skillet or wok
• Mixing bowls
• Knife and chopping board
• Grater for ginger
• Measuring spoons and cups
• Serving bowls

Instructions

1. Prepare the noodles: Cook the rice noodles according to package instructions until just tender. Drain and set aside. If using egg noodles, cook similarly and set aside.
2. Make the curry base: Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add aromatics: Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
4. Cook the spices: Add turmeric, coriander, and cumin powders. Stir well to coat the onions and aromatics, cooking for about 1 minute to release the spices’ flavors.
5. Add curry paste: Mix in the red curry paste and cook for 1-2 minutes, stirring continuously to blend it with the spices and aromatics.
6. Add liquids: Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a gentle simmer.
7. Add tofu and mushrooms: Gently fold in the cubed tofu and chopped mushrooms. Simmer for about 10 minutes until the mushrooms are cooked through and tofu has absorbed some curry flavor.
8. Season the curry: Stir in soy sauce, brown sugar, and lime juice. Taste and adjust seasoning with salt and pepper as needed.
9. Assemble the bowls: Place a portion of cooked noodles into each serving bowl. Ladle the hot curry and tofu mixture over the noodles.
10. Add toppings: Garnish with fresh cilantro, sliced green onions, and crispy fried noodles or shallots. Serve with lime wedges and pickled mustard greens on the side if desired.

Tips & Variations

For a richer curry, use full-fat coconut milk and add a splash of coconut cream if desired.

Try swapping tofu with tempeh or chickpeas for a protein variation.

If you like heat, add sliced fresh chili or a dash of chili flakes to the curry base.

For a gluten-free version, ensure your soy sauce is tamari or coconut aminos.

Experiment with different vegetables such as baby corn, bok choy, or bell peppers.

Nutrition Facts

Serving Suggestions

Khao Soi is best served hot and fresh, ideally with plenty of garnishes to enhance its flavor and texture. Consider pairing it with a light, refreshing cucumber salad or a simple side of steamed greens like bok choy or spinach.

For a full Thai-inspired meal, you might also enjoy some crispy spring rolls or a mango sticky rice dessert to complete the experience.

If you’re interested in other vegetarian dishes with vibrant flavors, check out these favorites:

• Peruvian Vegetable Recipes for Flavorful Healthy Meals
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious
• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes

Conclusion

Vegetarian khao soi is a delicious and satisfying dish that brings the warmth and depth of Northern Thai cuisine right to your kitchen. With its creamy coconut curry broth, tender tofu, and perfectly cooked noodles, it offers a harmonious balance of textures and flavors that will delight your taste buds and keep you coming back for more.

This recipe is both approachable and versatile, perfect for cooks of all levels who want to explore vegetarian Asian dishes. The fresh garnishes and optional toppings allow you to customize each bowl to your liking, making it a wonderful meal to share with family and friends.

Give this recipe a try and savor the vibrant, comforting taste of khao soi. And don’t forget to explore other exciting vegetarian recipes on our site to expand your culinary repertoire!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Khao Soi Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and flavorful Northern Thai coconut curry noodle soup made vegetarian with tofu and vegetables. This dish combines crispy and soft noodles with a rich, spiced coconut broth.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g egg noodles”, “1 block (200g) firm tofu, cubed”, “1 can (400ml) coconut milk”, “2 cups vegetable broth”, “2 tablespoons red curry paste”, “1 tablespoon soy sauce”, “1 tablespoon vegetable oil”, “1 small onion, chopped”, “2 cloves garlic, minced”, “1 tablespoon grated ginger”, “1 cup shredded cabbage”, “1 lime, cut into wedges”, “Fresh cilantro for garnish”, “Fried crispy noodles for topping (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook egg noodles according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat vegetable oil in a pot over medium heat; saut\u00e9 onion, garlic, and ginger until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add red curry paste and cook for 1 minute, stirring constantly.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and vegetable broth; bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Add tofu cubes and shredded cabbage; cook for 10 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Stir in soy sauce and adjust seasoning if needed.”}, {“@type”: “HowToStep”, “text”: “Serve soup over cooked noodles; top with crispy fried noodles if using.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro and lime wedges; squeeze lime juice before eating.”}], “nutrition”: {“calories”: “420 kcal”, “proteinContent”: “18 g”, “fatContent”: “28 g”, “carbohydrateContent”: “30 g”}}