Description
This delicious vegan Khao Soi recipe offers a comforting bowl full of rich flavors and creamy coconut broth paired with tender oyster mushrooms and fresh egg noodles. Infused with red curry paste, turmeric, and miso for depth, it’s topped with fresh lime juice, shallots, scallions, cilantro, bean sprouts, and crispy fried onions. Perfect for a warming, plant-based meal ready in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Oil (Coconut oil for a tropical twist)
- 1 cup Oyster mushrooms (Can substitute with shiitake for deeper flavor)
- 2 tablespoons Red curry paste (Choose a quality brand for best taste)
- 1 teaspoon Turmeric (For warm color and earthy flavor)
- 1 can Coconut milk (Light coconut milk can be used for lower fat)
- 4 cups Vegetable broth (Homemade broth can elevate dish)
- 1 tablespoon Miso paste (Can swap for tahini if needed)
- 2 tablespoons Soy sauce (Use tamari for gluten-free option)
- 2 tablespoons Lime juice (Fresh lime is best)
- Salt to taste (Use sea salt for added minerals)
- 8 ounces Fresh egg noodles (Substitute with rice noodles for gluten-free)
Toppings
- 1 medium Thinly sliced shallots (Fried for extra texture)
- 2 stalks Sliced scallions
- 1/4 cup Cilantro (Optional)
- 1 cup Bean sprouts
- 1/2 cup Fried onions
Instructions
- Basic Preparation: Gather and prepare all ingredients to ensure a smooth cooking process.
- Heat Oil and Cook Mushrooms: Warm the oil in a large pot over medium heat until shimmering. Add the oyster mushrooms and cook, stirring frequently, until they develop golden brown edges, about 10 minutes. This step enhances mushroom flavor and texture.
- Add Spices: Stir in the red curry paste and turmeric. Cook for an additional minute to let the spices release their aromatic flavors fully into the oil and mushrooms.
- Combine Base Ingredients and Simmer: Pour in the coconut milk, vegetable broth, miso paste, and soy sauce. Stir well to combine all flavors. Cover the pot and let it simmer gently on low heat for 10 minutes to develop the broth’s richness. Just before serving, stir in the fresh lime juice and adjust salt to taste.
- Cook Noodles: Prepare the fresh egg noodles according to the package directions, usually by boiling for 3-4 minutes until tender. Drain and set aside.
- Assemble the Bowls: Divide the cooked noodles among serving bowls. Ladle the hot coconut and mushroom broth over the noodles. Garnish generously with fried shallots, sliced scallions, cilantro (if using), bean sprouts, and fried onions for texture and brightness. Serve immediately for best flavor and enjoyment.
Notes
- For a gluten-free version, substitute fresh egg noodles with rice noodles and use tamari instead of soy sauce.
- Using shiitake mushrooms instead of oyster mushrooms will deepen the umami flavor.
- Light coconut milk can reduce fat content while maintaining creaminess.
- Fresh lime juice added at the end brightens and balances the rich broth.
- Adjust salt carefully since soy sauce adds sodium.
- Frying shallots and using fried onions adds a pleasant crispy texture contrast.
