• Home
  • Recipes
  • Shop
  • About
    • FAQ
  • Resources

Full of Plants

Tasty Vegan Recipes

Tempeh Khao Soi

Jump to Recipe

Tempeh Khao Soi - Coconut Noodles Soup

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.

Tempeh Khao Soi - Coconut Noodles Soup

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 Khao Soi - Coconut Noodles Soup

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!

Tempeh Khao Soi - Coconut Noodles Soup

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!

Tempeh Khao Soi - Coconut Noodles Soup

Let me know in the comments if you try this recipe!

If you are looking for more Thai-inspired dishes, check out my Big Thai Peanut Quinoa Salad, Portobello Chop Suey Bolls or this Thai Sweet Potato Noodles Soup!

Tempeh Khao Soi - Coconut Noodles Soup

Print
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!


★★★★★ 5 from 1 reviews
  • Author: Thomas
  • Yield: 5
Print Recipe
Pin Recipe

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

Did you make this recipe?

Tag @fullofplants on Instagram and hashtag it #fullofplants

Related Posts:

  • Portobello Chop Suey BowlsPortobello Chop Suey Bowls
  • Lemongrass Soup with Sauteed KaleLemongrass Soup with Sauteed Kale
  • Vegan Aged Camembert CheeseVegan Aged Camembert Cheese
  • Cumin & Lime Buckwheat Kale ChipsCumin & Lime Buckwheat Kale Chips

Leave a Comment

Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Comments

  1. Monique

    June 21, 2017 at 12:10 pm

    Hi Thomas! Looks delicious. One tip I discovered for tempeh is that if you soak the cubed tempeh in brine (for 250g cubed tempeh, add in 2 cups hot water and 2 teaspoons of salt) for at least 5 mins (I usually do it for longer), it’s really good for removing the bitter taste of the tempeh. Cheers!

    Reply
    • Thomas

      June 22, 2017 at 8:11 am

      Thanks for sharing Monique! That’s a great tip!
      I usually boil tempeh for 10 minutes but I will try your method with brine next time 😉

      Reply
  2. Sarika Mehta

    July 2, 2017 at 12:47 am

    This sounds great! How many does this feed?

    Reply
  3. Sarika Mehta

    July 2, 2017 at 12:48 am

    Nevermind, found it!

    Reply
  4. Elvira

    October 10, 2017 at 4:46 pm

    It is delicious!! I did use only 1/4 tbs of red curry paste because I don’t like it too spicy. Thank you so much for the recipe.

    Reply
    • Thomas

      October 12, 2017 at 6:32 am

      You’re welcome Elvira! I noticed that not all curry paste have the same spiciness, some are very strong while others are not.

      Reply
  5. Srivani

    December 1, 2017 at 12:06 pm

    Had this bookmarked to make for a while now. Finally made it for dinner… WOW! So incredibly tasty. I could only find sliced dried shiitake mushrooms and decided to keep them in the soup. It was a great choice. Keeping this recipe handy to make again. Thanks!

    Reply
    • Thomas

      December 1, 2017 at 12:30 pm

      Thanks for the feedback Srivani! 🙂 Glad to hear you liked it!

      Reply
  6. Vix

    June 21, 2018 at 9:09 am

    This was delicious! Will probably make it again. Thanks for the recipe.

    ★★★★★

    Reply
    • Thomas

      June 22, 2018 at 5:50 am

      Thanks for the feedback Vix! 🙂

      Reply

Hey! I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.
Learn more about me >

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SUBSCRIBE TO THE

NEWSLETTER!

Receive new recipes directly in your mailbox!

Most Popular

Vegan Aged Blue Cheese
Vegan Aged Camembert Cheese
Vegan Cultured Butter
Hickory-Smoked Aged Vegan Cheese
The Best Vegan Foie Gras
The Best Vegan Almond Milk Yogurt
Full of Plants - Anniversary Giveaway
Vegan Fried Goat Cheese Balls

CREATE YOUR

OWN FOOD BLOG!

Check out our resources page!

Trending Now

Instant Pot Cauliflower Tikka Masala
Instant Pot Cauliflower Tikka Masala
Vegan Aged Camembert Cheese
Vegan Aged Camembert Cheese
Vegan Blue Cheese
Vegan Blue Cheese
Vegan Almond Milk Yogurt
Vegan Almond Milk Yogurt
Veggie Balls in Creamy Masala Sauce
Veggie Balls in Creamy Masala Sauce
Enchilada Power Bowls with Spicy Tofu
Enchilada Power Bowls with Spicy Tofu
Masala Chickpea Buddha Bowl
Masala Chickpea Buddha Bowl
Easy Dal Palak
Easy Dal Palak
High-Protein Vegan Burgers
High-Protein Vegan Burgers
Vegan Cultured Butter
Vegan Cultured Butter
Magical Green Falafels
Magical Green Falafels
Cashew Buckwheat Curry with Garlic Kale
Cashew Buckwheat Curry with Garlic Kale
The Best Vegan Foie Gras
The Best Vegan Foie Gras
How To Make Chickpea Tempeh
How To Make Chickpea Tempeh

RESOURCES

How to start your own food blog
Vegan cheese recipes
Shop

ABOUT

About me + Contact
FAQ

FOLLOW ME

Full of Plants © 2018 · Terms of service.