Burmese Khao Soi Recipe Vegetarian Style Made Easy

If you’ve ever craved a dish that is both comforting and bursting with bold flavors, Burmese Khao Soi is a must-try. Traditionally a Northern Thai curry noodle soup, the Burmese version offers a delightful twist with rich, aromatic spices combined with tender noodles and a creamy coconut broth.

This vegetarian take on Burmese Khao Soi caters perfectly to those seeking a wholesome, plant-based meal without compromising on taste. Packed with fresh vegetables, fragrant herbs, and a touch of heat, it’s an ideal dish to warm you up on a chilly evening or impress guests with an exotic flair.

Whether you’re a seasoned cook or a curious foodie, this recipe will guide you through making a vibrant, satisfying bowl of Burmese Khao Soi that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

Burmese Khao Soi brings together a harmonious blend of textures and flavors that dance on your palate. The creamy coconut milk base infused with turmeric and aromatic spices creates a luxurious, comforting broth.

Unlike traditional versions often made with meat, this vegetarian recipe uses hearty mushrooms and fresh vegetables that soak up all those wonderful flavors. It’s also incredibly versatile and easy to prepare, perfect for weeknight dinners or weekend feasts.

Additionally, it’s a fantastic way to explore Burmese cuisine at home, offering a delicious alternative to the more common Thai or Indian curries. Plus, the recipe can be adjusted for spice levels and ingredients, making it friendly for various dietary needs without losing its authentic charm.

Ingredients

• 200g egg noodles or rice noodles (for gluten-free)
• 1 cup shiitake mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tablespoons vegetable oil
• 1 tablespoon curry powder (preferably Burmese or mild)
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 can (400ml) coconut milk
• 3 cups vegetable broth
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup green beans, trimmed and halved
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• Fresh cilantro, chopped for garnish
• Fried crispy shallots or onions (optional for topping)
• Salt and pepper to taste

Equipment

• Large pot or Dutch oven
• Medium saucepan for noodles
• Wooden spoon or spatula
• Knife and cutting board
• Grater for ginger
• Colander or strainer
• Measuring spoons and cups
• Serving bowls

Instructions

1. Prepare the noodles: Cook the egg noodles or rice noodles according to package instructions. Drain and set aside.
2. Sauté aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until fragrant and the onions are translucent, about 3-4 minutes.
3. Add spices: Stir in the curry powder, turmeric, and chili powder. Cook for 1-2 minutes to toast the spices, stirring frequently to avoid burning.
4. Cook the mushrooms: Add the sliced shiitake mushrooms to the pot. Sauté until they start to soften, about 5 minutes.
5. Add liquids: Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer.
6. Add vegetables: Add the julienned carrot, sliced red bell pepper, and green beans. Simmer for 8-10 minutes, or until the vegetables are tender but still crisp.
7. Season: Stir in the soy sauce and lime juice. Taste the broth and adjust with salt, pepper, or additional chili powder as desired.
8. Assemble the bowls: Divide the cooked noodles into serving bowls. Ladle the hot curry broth with vegetables over the noodles.
9. Garnish and serve: Top each bowl with chopped fresh cilantro and optional fried crispy shallots or onions for extra texture and flavor.
10. Enjoy immediately: Burmese Khao Soi is best enjoyed fresh while the broth is warm and aromatic.

Tips & Variations

For a gluten-free version, swap egg noodles for rice noodles or glass noodles.

To add protein, consider stirring in pan-fried tofu cubes or chickpeas during the last few minutes of simmering.

If you prefer a spicier dish, increase the chili powder or add fresh chopped chilies.

For extra crunch, garnish with crushed peanuts or toasted sesame seeds.

Try adding other vegetables like baby corn, bok choy, or spinach for variety and nutrition.

Nutrition Facts

Serving Suggestions

Burmese Khao Soi is a complete meal on its own, but you can elevate your dining experience with a few complementary sides. Serve with a crisp cucumber salad dressed lightly with rice vinegar and sesame oil to balance the rich curry flavors.

Pickled vegetables or a simple side of steamed jasmine rice can also be delightful accompaniments. For drinks, a chilled jasmine tea or a lightly sweetened lime soda pairs wonderfully.

For dessert, consider trying our Lemon Straws Recipe for a refreshing palate cleanser or indulge in the comforting sweetness of our Kentucky Bourbon Carrot Cake Recipe.

Conclusion

This vegetarian Burmese Khao Soi recipe is a delicious gateway into the rich culinary traditions of Burma, adapted thoughtfully for plant-based eaters. Its creamy, spiced broth and fresh vegetable medley create a satisfying and flavorful meal that’s perfect for any occasion.

Whether you’re new to Burmese cuisine or a longtime fan, this recipe promises simplicity in preparation without sacrificing authenticity.

Don’t hesitate to experiment with the ingredients and spice levels to make it your own. And if you enjoyed this recipe, you might also like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the savory goodness in our Lion’S Mane Mushroom Crumble Recipes.

Happy cooking!

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