Khao soi is a popular dish from the Chiang Mai region of northern Thailand. It is a coconut curry noodle soup and oddly not often found in Thai restaurants around the world. The authentic version is made with egg noodles and chicken, which can easily be replaced with glass bean noodles and shiitake mushrooms. Get ready for lots of spicy chopping! This soup is fun to make, loaded with flavor and spice, and is definitely the next thing on your to do list.
Easy Khao Soi Thai Noodle Soup [Vegan, Gluten-Free]
For the Spicy Paste:
- 1-2 hot fresh red chilis, stemmed but not seeded (Be careful to adjust the number of chiles to how hot you want it, and how potent your native chiles are)
- 1 teaspoon garam masala
- 2 teaspoon chopped ginger
- 4 chopped shallots
- 1/2 teaspoon coriander
- 3 garlic cloves, chopped
- 2 teaspoons ground turmeric
For the Broth:
- 2 cups vegetable broth
- 2 13.6-ounce cans coconut milk
- 1/2 cup butternut squash (browned in tamari sauce)
- 3 tablespoons liquid aminos or tamari sauce
- 1 tablespoon coconut sugar
- 1-2 teaspoon(s) turmeric (primarily for that yellow color, but also great for you!)
- 2 tablespoons lime juice
- Pinch of salt
For the Other Ingredients:
- Steamed broccolini
- Sun-dried tomatoes
- Marinated Shiitake mushrooms in coconut aminos
- Noodles prepared according to package, usually boil in water.
To Make the Paste:
- Heat olive oil in a skillet, just enough to coat it, and heat the chilies until fragrant, toss in processor with other paste ingredients, to form a lumpy paste.
To Make the Broth:
- Heat the broth in a pot. When steaming but not boiling, pour in the coconut milk, stirring as it separates. Stir in a few tablespoons of the paste you made, and then the rest of the broth ingredients. Keep stirring until soup becomes thick.
- Keep simmering for about 1-2 minutes, keeping up with the stirring.
- Pour broth in a bowl, top with cilantro, noodles, browned butternut squash, marinated shiitake mushrooms, and sprinkle with black sesame seeds and a sprinkle of lime juice.
- Mix a half-cup chopped sun-dried tomatoes in the remaining paste, and serve on the side to be used as a garnish.