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!
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
- 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 coconut milk 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
- 6 ounces rice noodles or wheat noodles if not gluten-free
- optional toppings: peanuts, lime, fresh cilantro, sliced red onion
Instructions
Tempeh
- 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 30 minutes, or overnight.
Khao Soi Soup
- 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 and noodles.
- 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.
- Noodles: Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain.
- To serve: Divide the noodles between serving bowls, pour 3/4 cup of the coconut soup, and top with tempeh, fresh cilantro, peanuts, and a drizzle of lime juice.
- Khao soi will keep for up to 4 days in the refrigerator.
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: 1 serving | Calories: 357 kcal | Carbohydrates: 23.8 g | Protein: 10.4 g | Fat: 26.4 g | Fiber: 0.5 g | Sugar: 6 g