Vegan Tofu Khao Soi
A rich and fragrant Northern Thai coconut curry noodle soup topped with crispy fried noodles and fresh aromatics.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 14 oz Extra firm tofu, pressed and cubed
- 3 tbsp Vegan red curry paste
- 1 tbsp Curry powder
- 1/2 tsp Turmeric powder
- 28 oz Full-fat coconut milk
- 2 cups Vegetable broth
- 2 tbsp Soy sauce or Tamari
- 1 tbsp Coconut sugar
- 12 oz Wheat-based noodles (flat or egg-free)
- 2 pieces Shallots, thinly sliced
- 1/2 cup Pickled mustard greens, chopped(optional)
- 4 wedges Lime wedges
Instructions
- 1
Prepare the noodles according to package instructions, setting aside a small handful to fry for the crispy topping.
- 2
Heat a tablespoon of oil in a large pot and fry the reserved small portion of noodles until golden and crispy; remove and drain on paper towels.
- 3
In the same pot, add the red curry paste, curry powder, and turmeric, sautéing for 2 minutes until fragrant.
- 4
Pour in half of the coconut milk and stir until the oil begins to separate from the cream.
- 5
Add the remaining coconut milk, vegetable broth, soy sauce, and coconut sugar, bringing the mixture to a gentle simmer.
- 6
Add the cubed tofu to the broth and simmer for 10 minutes to allow the flavors to penetrate the tofu.
- 7
Taste the broth and adjust seasoning with more soy sauce for salt or sugar for sweetness if needed.
- 8
Divide the cooked noodles into bowls, ladle the hot curry broth and tofu over them, and top with crispy noodles, shallots, pickled greens, and a squeeze of lime.
Nutrition per Serving
485
Calories
18g
Protein
42g
Carbs
31g
Fat
4g
Fiber
7g
Sugar
890mg
Sodium
Ratings & Reviews
No ratings yet
