Tempeh Khao Soi

Name: Tempeh Khao Soi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Asian
Ingredients: 200 g (7 oz) tempeh; 15 g (1 tbsp) cashew or almond butter (for Sarah, use almond butter); 30 ml (2 tbsp) soy sauce; 15 ml (1 tbsp) maple syrup; 5 ml (1 tsp) sesame oil; 0.5 g (1/4 tsp) cumin; 1 shallot (about 25 g), minced; 1 clove garlic (about 3 g), minced; 1 inch / 2.5 cm piece ginger (about 15 g), grated; 22 g (1 and 1/2 tbsp) red curry paste; 1 can (400 ml / 13.5 oz) full-fat coconut milk or light coconut milk for a lower calorie option; 480 ml (2 cups) vegetable broth; 15 ml (1 tbsp) soy sauce; 30 ml (2 tbsp) coconut sugar; 0.5 g (1/4 tsp) turmeric; 2 tsp (about 2 g) seaweed; 30 ml (2 tbsp) lime juice; 170 g (6 oz) rice noodles or wheat noodles if not gluten-free; optional toppings: toasted sliced almonds, lime, fresh cilantro, sliced red onion

Davis Whitehead· From Full of Plants ↗ by Thomas Pagot

A rich, cozy coconut curry noodle soup inspired by Northern Thai khao soi, with browned tempeh and a fragrant red curry broth. It’s finished with crunchy toppings (use toasted sliced almonds for Sarah), fresh cilantro, and a bright squeeze of lime for contrast. Great for a make-ahead weeknight dinner since the broth reheats beautifully and you can keep noodles separate until serving.

vegan
soup
noodles
curry

40 min total · 20 min prep · 20 min cook

Serves 5

460 kcal · 18g protein · 58g carbs · 20g fat total

saucepan · skillet · tea bag or tea ball

Ingredients

Instructions

Cut the tempeh into bite-size cubes or triangles.

In a large bowl, mix cashew butter, soy sauce, maple syrup, sesame oil, and cumin to make the marinade. If too thick, add 1-2 tbsp water.

Add the tempeh to the marinade and stir to coat. Let marinate for at least 30 minutes or overnight.

Heat a tablespoon of oil in a large saucepan. Add shallot, garlic, and ginger and cook until soft, about 5 minutes. Stir in the red curry paste and cook for another minute, stirring regularly.

Add coconut milk, vegetable broth, soy sauce, coconut sugar, and turmeric. Place the seaweed in an empty tea bag or tea ball and add to the saucepan.

Bring to a light boil and simmer for 12-15 minutes. Remove from heat, discard the seaweed tea bag. Stir in lime juice. Taste and adjust seasonings if needed. Cover and set aside while you cook the tempeh and noodles.

For the tempeh: heat a tablespoon of oil in a skillet over medium heat. Once hot, add marinated tempeh and cook until it starts to brown, stirring regularly. Deglaze skillet with remaining marinade, then remove from heat.

For the noodles: bring a large pot of water to a boil and cook noodles according to the package instructions. Drain.

To serve: divide noodles among bowls, pour about 180 ml coconut soup over each, and top with tempeh, fresh cilantro, toasted sliced almonds, and a drizzle of lime juice.

Khao soi will keep for up to 4 days in the refrigerator.

Notes

Store noodles and soup separately in the fridge to prevent the noodles from getting too soft.
Reheat noodles by immersing in boiled water for 2-3 minutes; reheat soup in a saucepan.
For extra texture, try frying some noodles in oil for 1-2 minutes until crisp and use as a topping.
Chef’s note: Carefully remove the seaweed bag after simmering to keep the broth clear.