Khao soi is a staple in Thailand, particularly in the north, where the curry noodle dish was first created. Most travelers fall in love with it when they reach Chiang Mai, one of the country’s most popular cities among tourists. “Some might even say if you visit the north of Thailand and didn’t eat khao soi, you didn’t really make it there,” says Pailin Chongchitnant of recipe blog Hot Thai Kitchen. It’s this level of popularity that means khao soi is often referred to as “Chiang Mai noodles,” although it didn’t actually originate in the city, and is also frequently eaten in many other northern regions.
If you can’t make it to Thailand, transport yourself there by whipping up your own version of khao soi. You might miss out on the picturesque forests and waterfalls of the northern regions, but you will get to embrace all of the flavors, which we say is a great consolation prize. Khao soi isn’t traditionally plant-based, but it is easy to make vegan with a few simple omissions and additions. Find out more in the recipes below.
What does khao soi taste like?
Khao soi is a rich and creamy curry soup with noodles. Made with a mix of coconut milk, red curry paste, and a topping of crispy, crunchy noodles on top, it’s a little spicy, a little savory, slightly sweet, and incredibly aromatic. Often, it’s made with egg noodles, but you can easily swap these out for an egg-free alternative, like wheat noodles, for example.
Sometimes, khao soi recipes also include chicken or beef, but again, it’s easy to omit these and instead add your favorite plant-based protein, like tofu or tempeh. Khao soi is typically served with pickled mustard greens, shallots, lime, and chili oil on the side, which add tanginess, freshness, and a little extra kick of heat if desired.
How to make vegan khao soi: 5 recipes to try
For a taste of Thailand’s rich traditional dish, try these plant-based khao soi recipes.
WoonHeng
1 Vegan Thai khao soi
In this recipe, blogger WoonHeng Chia combines ingredients like homemade chili paste, chopped king oyster mushrooms, vegan fish sauce, and coconut milk to make khao soi that is packed with delicious flavors and textures. Instead of fried noodles, Chia opts to top the dish with crunchy wonton strips, and it works perfectly. “[It’s] my favorite dish to make for cold weather,” says Chia. “It’s easy and you’ll have a delicious bowl of flavorful and tasty khao soi in no time.”
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Full of Plants
2 Tempeh khao soi
Tempeh actually comes from one of Thailand’s neighboring countries, Indonesia, but it works beautifully as a meat alternative in khao soi, as this recipe from Full of Plants demonstrates. “Traditionally, khao soi also requires shrimp paste to give it more complex flavors,” explains recipe developer Thomas Pagot. “In place of the shrimp paste, I used a combination of seaweed and dried shiitake; it gives the soup a subtle ‘fish’ flavor.”
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V For Veganista
3 Vegan khao soi with seitan
Like tofu, seitan has a pretty mild taste on its own, so it’s a great option to pair with flavorful khao soi. It’s also chewy and tender, just like chicken. In this dish, V For Veganista combines it with tofu, as well as preserved mustard, red and yellow curry paste, coconut milk, and shallots to make a dish that is bursting with flavor.
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Brown Girl Vegan Eats
4 Vegan khao soi with crispy fried tofu chicken
Fried tofu with chicken seasoning brings a meaty element to this khao soi recipe from Brown Girl Vegan. Other ingredients include yellow vegan egg noodles and homemade curry paste. Recipe developer Ramya Ramesh says this version of the northern Thai dish is “addictive,” “delicious,” and “easy to make.”
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
