Thai🍜 Noodles & pasta

Thai Red Curry Khao Soi Noodle Soup

Name: Thai Red Curry Khao Soi Noodle Soup
Total time: 35 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 2-3 dumpling wrappers; 2 tsp avocado oil; 100 g extra firm tofu; 400 ml coconut milk; 2 tbsp red chili paste; ½ tsp turmeric powder; 1 tsp curry powder; 1 cup veggie stock; 140 g thick chow mein; ½ tbsp soy sauce; ½ tsp dark soy sauce; 1 tsp maple syrup; to serve red onion; to serve bean sprouts; a few sprigs cilantro; 2 lime; 1 tbsp chili oil; a pinch salt; to taste fresh cracked pepper

⏱ 35 min🍽 Serves 1

A stunning plant-based Thai-style curry noodle soup with creamy coconut milk, aromatic curry spices, and tender tofu. Topped with crispy golden dumpling wrapper strips, fresh lime, bean sprouts, and cilantro for complex flavors and delightful textures.

VeganLow-cal

Adapted from a video by Yeung Man Cooking

WOW!! Is this Rich + Creamy Khao Soi better than Ramen??

Watch on YouTube

Ingredients

dumpling wrappers2-3
avocado oil2 tsp
extra firm tofu100 g
coconut milk400 ml
red chili paste2 tbsp
turmeric powder½ tsp
curry powder1 tsp
veggie stock1 cup
thick chow mein140 g
soy sauce

Steps

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1
Preheat the oven to 375°F.
2
Separate and stack the dumpling wrappers, then slice them into strips. Place strips in a bowl, drizzle with avocado oil, and gently toss to coat evenly. Spread the coated strips onto a parchment-lined baking tray in a single layer (overlapping slightly is fine—they don't need to be completely flat), season with salt and cracked pepper, and bake for 8 to 10 minutes until golden and crispy.
3
Pat dry the extra-firm tofu with a paper towel and cut into thick slabs.
4
Heat a nonstick pan over medium heat with 1 tsp avocado oil. Carefully place the tofu slabs in the pan and sear for about 2 to 3 minutes per side until golden. Set aside.
5
Bring water to a boil for cooking the noodles.
6
Heat a sauté pan over medium heat. Add about 2 tbsp of the cream from the top of the coconut milk and let it melt. Add 2 generous tbsp of red curry paste, stir, and cook for about 1 minute. Add the turmeric powder and curry powder, stir well, and continue cooking for a couple more minutes to develop deeper, more robust flavors.
7
Place the seared tofu slabs into the pan, add the coconut milk and veggie stock, stir well, and bring to a boil.
8
Meanwhile, cook the noodles according to package directions (typically about 3 minutes).
9
Add 0.5 tbsp soy sauce, 0.5 tsp dark soy sauce, and 1 tsp maple syrup to the broth. Reduce to medium heat and simmer for a few more minutes.
10
When the noodles are done, drain them carefully and rinse with hot water to remove excess starch. Place the noodles in a serving bowl and pour the creamy broth and tofu over top.
11
Arrange the toppings: place the tofu slabs, thinly sliced red onion, lime wedges, bean sprouts, fresh cilantro, and crispy dumpling wrapper strips on top. Optionally drizzle with a little chili oil.

Thai Red Curry Khao Soi Noodle Soup

Ingredients

Steps

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