Famous Vegan Thai Coconut Soup #vegan #glutenfree

This vegan Thai coconut soup is a take on one of my favorite Thai soups: Khao Soi. This version is made vegan and gluten-free by using vegetable broth and replacing the traditional egg noodles with rice noodles.

Traditionally a Khao soi is made with egg noodles, both in the soup and fried ones on top, a chicken leg, and some Indian curry powder in addition to the Thai curry paste. You can also find some vegetarian/ vegan-friendly versions of this recipe in Thailand of course, especially up in Nothern Thailand where it’s like a vegan mecca!

My version of a Khao soi skips out on the chicken, (duh.) and uses rice noodles instead of egg noodles. But hey, if you like egg noodles in your soup I say GO FOR IT! If you opt to use egg noodles in this recipe and want to go super traditional, you can cook up half the egg noodles in boiling water, and then save a few to fry up quickly in some oil to top the soup with. That’s how I learned to make this soup in cooking class back in Thailand.

This soup is also a saviour if you feel any sort of sickness or cold coming on. It’s proven to beat any lingering winter cold you might have! (Okay, it’s only proven by me…but I swear it works.) I love to make a big batch of this soup when I have a cold to help clear it up. The combination of all the spices and ginger really works wonders!

Ingredients:

• 1 1/2 tbsp avocado oil (or vegetable oil)
• 1 onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1-inch cube of ginger
• 1–2 tbsp of Thai red curry paste (*see note)
• 2 tsp curry powder
• 1/2 tsp turmeric powder
• 1 Litre low-sodium vegetable broth
• 1 cup coconut milk (full-fat from a can)
• 2–3 tbsp soy sauce (*gf if needed)
• 2 tbsp coconut sugar (maple syrup or agave work too)
• juice of 1/2 lime
• 7oz rice noodles (about 1/2 a pack)
• cilantro to top

Instructions:

1. Heat the avocado oil in a large pot on medium-high heat.
2. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
3. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
4. Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
5. While the soup is simmering, cook the rice noodles according to package directions.
6. Add the rice noodles to the soup.
7. Serve with fresh cilantro and a lime wedge.

NOTES:

• Some brands of Thai curry paste are spicier than others. I’d recommend starting with 1 tbsp and then adding more as needed to your taste. Depending on how salty your vegetable broth is to start, you may need more or less soy sauce. Taste and adjust accordingly.