Khao Soi Khai

Khao Soi Khai is a rich and creamy vegan Thai soup that brings together the fragrant spices of curry with the comforting texture of noodles. This delightful dish is topped with crispy noodles and fresh herbs, delivering an explosion of flavors in every spoonful.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Red curry paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 2 tablespoons
• Brown sugar - 1 teaspoon
• Tofu, firm - 200 grams, diced
• Egg noodles (or rice noodles for gluten-free) - 150 grams
• Kale or spinach - 100 grams, chopped
• Crispy fried noodles - 50 grams, for topping
• Fresh cilantro - 2 tablespoons, chopped
• Green onions - 2, sliced
• Lime wedges - for serving

Steps

1. In a pot, heat a tablespoon of vegetable oil over medium heat and add the red curry paste, stirring for about 1-2 minutes until fragrant.
2. Add the coconut milk and vegetable broth to the pot, stirring well to combine with the curry paste.
3. Stir in the soy sauce, lime juice, and brown sugar, bringing the mixture to a gentle simmer.
4. Add the diced tofu and chopped kale or spinach, cooking for an additional 5-7 minutes until the greens are wilted and the tofu is heated through.
5. While the soup simmers, cook the egg noodles according to package instructions in a separate pot, then drain and set aside.
6. Once the soup is ready, divide the cooked noodles between two bowls, ladle the curry soup over the noodles, and top with crispy fried noodles.
7. Garnish with chopped cilantro and sliced green onions, and serve with lime wedges on the side.

Nutrition

• Calories: 480
• Protein: 15 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 17 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, promoting heart health.
• High in fiber from vegetables and noodles, aiding digestion.

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