Vegan Recipe

Khao Soi

Northern Thai curried noodle dish with crispy deep-fried pasta on top. Contrary to most food stalls on the street, this is the deluxe creamy coconut version with lots of veggies.

deep fry small amounts at a time on full heat, then set aside

  • handful of fresh or soaked noodles (broad rice noodles or Spätzle style egg pasta will do)

fry and set aside

  • 3 cloves of garlic, minced
  • 1 thumb sized pc. of tofu, diced

fry until fragrant

add, cook until caramelised

  • 1 tsp curry powder
  • 4 tbs coconut milk


  • 2 handful of diced veggies (tomato, onion, carrot, mushrooms, baby corn, broccoli, etc.)
  • ½ of the prepared tofu
  • ½ cup water
  • 1 cup coconut milk

once cooked, season with

  • 1 tbs mushroom sauce
  • 1 tbs soy sauce
  • 2 tsp sugar
  • ½ tbs vinegar (or perhaps tamarind or lime juice)

taste and add

  • 1 handful of soaked/fresh noodles

once cooked, garnish with

  • some red onion or shallots
  • celery leaves
  • sesame seeds
  • remaining tofu
  • deep fried pasta

It’s usually served with a side of pickled mustard greens, shallots, lime, ground chillies fried in oil.

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