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Tempeh Khao Soi - Coconut Noodles Soup

Tempeh Khao Soi

Creamy Thai coconut curry soup with marinated tempeh, rice noodles and peanuts. A flavorful and healthy take on the traditional Khao Soi!


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  • Yield: 5

Ingredients

Tempeh

  • 7 ounces tempeh
  • 1 tsp cashew or almond butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1/4 tsp cumin

Khao Soi Soup

  • 6 ounces rice noodles (or wheat noodles if not gluten-free)
  • 1 shallot, minced
  • 1 clove of garlic, minced
  • 1-inch ginger, grated
  • 1 and 1/2 tbsp red curry paste
  • 1 can full-fat coconut milk (or light for a lower calorie option)
  • 2 cups vegetable broth
  • 1 tbsp soy sauce
  • 2 tbsp coconut sugar
  • 1/4 tsp turmeric
  • 1 whole dried shiitake
  • 2 tsp seaweed
  • 2 tbsp lime juice
  • toppings (optional): peanuts, lime, fresh parsley, red onion

Instructions

Tempeh

  1. Start by cutting the tempeh into bite-size cubes or triangles.
  2. In a large bowl, prepare the marinade by combining the cashew butter, soy sauce, maple syrup, sesame oil, and cumin. If the marinade is too thick, add 1-2 tbsp water.
  3. Add the diced tempeh to the marinade bowl and stir to coat. Let marinade for at least half an hour, two is better.

Khao Soi Soup

  1. Bring a large pot of water to a boil and cook the noodles according to the package instructions.
  2. In the meantime, 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 to make sure it doesn’t stick to the bottom.
  3. Add the coconut milk, vegetable broth, soy sauce, coconut sugar, turmeric, and dried shiitake. Place the seaweed in an empty tea bag or tea ball, this way it will be easier to remove later. Add it to the saucepan.
  4. Bring to a light boil and let simmer for 12-15 minutes. Remove from heat, discard the seaweed tea bag and shiitake. Stir in the lime juice. Taste and adjust the seasonings if needed. Cover and set aside while you cook the tempeh.
  5. Heat a tablespoon of oil in a skillet over medium heat. Once hot, add the tempeh and cook until it starts to brown, stirring regularly. Deglaze the skillet with the remaining marinade, and remove from heat.
  6. To serve: pour 3/4 cup of soup in a small bowl, add some noodles, and top with tempeh, fresh parsley, peanuts and a drizzle of lime juice.

Notes

If you have leftovers, do not combine the noodles and soup in the same container/bowl, the noodles would become too soft and will break. Keep the two separated. To reheat: Bring a large pot of water to a boil, remove from heat and add the cooked pasta, let sit for 2-3 minutes just to warm and drain. In the meantime, reheat the soup in a saucepan over medium heat.

Nutrition information is calculated with full-fat coconut milk, it is slightly higher in calories but more creamy.

If you want to make it fancier, you can also fry some of the noodles in a medium saucepan filled with oil for 1-2 minutes until crisp. Then use the fried noodles as a topping.

Nutrition

  • Serving Size: 1
  • Calories: 357
  • Sugar: 6g
  • Fat: 26.4g
  • Carbohydrates: 23.8g
  • Fiber: 0.5g
  • Protein: 10.4g