Thai Curried Coconut Noodle Soup | Vegan Khao Soi

Name: Thai Curried Coconut Noodle Soup | Vegan Khao Soi
Total time: 55 min
Ingredients: 2 shallots – halved; 1 1/2 tbsp fresh ginger – chopped into a few big slices; 1 tbsp fresh turmeric* – chopped into a few big slices. (or 0.5 tbsp ground turmeric); 1 1/2 tbsp coriander seeds; 4 cardamom pods – remove the pods to leave just the seeds; 2 garlic cloves; 1 tsp curry powder; 1 tsp fermented soybean paste (or 1 tbsp of nori/seaweed, or just omit altogether); 4 tbsp water; All of the above paste; 400g flat rice noodles; 600 g sweet potatoes (peeled, chopped into bite-size chunks); 400ml coconut milk; 750 ml vegan chicken or vegetable stock; 400g extra-firm tofu – chopped into bite-size chunks; 1 tbsp sugar; 2 tbsp vegan fish sauce or soy sauce; 100g spring greens – roughly chopped

veganuary.com

Vegan Khao Soi, otherwise known as Thai Curried Coconut Soup is a definite crowd pleaser! Ready in just 30 minutes.

View full recipe on veganuary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

Share this recipe:

Ingredients

2 shallots – halved
1 1/2 tbsp fresh ginger – chopped into a few big slices
1 tbsp fresh turmeric* – chopped into a few big slices. (or 0.5 tbsp ground turmeric)
1 1/2 tbsp coriander seeds
4 cardamom pods – remove the pods to leave just the seeds
2 garlic cloves
1 tsp curry powder
1 tsp fermented soybean paste (or 1 tbsp of nori/seaweed, or just omit altogether)
4 tbsp water
All of the above paste
400g flat rice noodles
600 g sweet potatoes (peeled, chopped into bite-size chunks)
400ml coconut milk
750 ml vegan chicken or vegetable stock
400g extra-firm tofu – chopped into bite-size chunks
1 tbsp sugar
2 tbsp vegan fish sauce or soy sauce
100g spring greens – roughly chopped