Now that we know how to make tempeh, it’s time to use it!
Khao Soi is a spicy Thai coconut curry soup served with noodles and usually chicken, which we will substitute with tempeh. It’s super creamy thanks to the coconut milk, full of Thai flavors and quite easy to make.
As I said, this soup is easy and takes less than one hour to make. It starts with shallots, ginger, and garlic that are sautéed until soft, then comes the red curry paste that makes this soup very aromatic.
Traditionally, Khao Soi also requires shrimp paste to give it more complex flavors. In place of the shrimp paste, I used a combination of seaweed and dried shiitake, it gives the soup a subtle “fish” flavor. Don’t worry it’s not overpowering.
The seaweed is first placed in an empty tea bag (or tea ball) and simmered with the coconut milk, vegetable broth, and red curry paste for a good 10 minutes. Once the soup is done, just remove the tea bag! By using a tea bag you don’t have to strain the soup, less mess.
Tempeh adds protein as well as texture. The marinade is a combination of soy sauce, maple syrup, sesame oil, cashew butter and ground cumin. Feel free to add your favorite spices in there, I’m thinking coriander, cardamom, or even smoked paprika for a hint of smokiness!
For the toppings, I went with fresh parsley (because fresh coriander is definitely not my thing, eww), lime, red onion, and peanuts. Now I’m thinking roasted cashews would have been awesome too!
While this dish is a bit higher in fat than usual, it’s so delicious you won’t feel guilty about having this once in a while!
Let me know in the comments if you try this recipe!
Tempeh Khao Soi
- 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 13.5-ounce 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
- optional toppings: peanuts, lime, fresh parsley, sliced red onion
- Start by cutting the tempeh into bite-size cubes or triangles.
- 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.
- 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
- Bring a large pot of water to a boil and cook the noodles according to the package instructions.
- 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.
- 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.
- 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.
- 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.
- 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.