Khao Soi Nam Ngiao

Khao Soi Nam Ngiao is a rich and flavorful vegan Thai soup that combines fragrant spices with earthy ingredients. This dish showcases the delightful balance of heat and umami, making it a comforting meal.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Rice noodles - 100 g
• Tofu, firm - 200 g, cubed
• Tomatoes, diced - 200 g
• Red curry paste - 2 tablespoons
• Garlic, minced - 3 cloves
• Shallots, finely chopped - 2 medium
• Fresh coriander leaves - 30 g, for garnish
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and translucent, about 3-4 minutes.
2. Stir in the red curry paste and cook for an additional 2 minutes, allowing the flavors to meld.
3. Add the diced tomatoes and cook until they begin to soften, about 5 minutes.
4. Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.
5. In the meantime, cook the rice noodles according to package instructions, then drain and set aside.
6. Add the cubed tofu to the pot and let it simmer for 10 minutes, absorbing the flavors.
7. Season the soup with soy sauce, lime juice, chili powder, salt, and black pepper. Adjust to taste.
8. To serve, place a portion of rice noodles in a bowl, ladle the soup over the noodles, and garnish with fresh coriander leaves.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.8 L

Health Benefits

• Rich in antioxidants from tomatoes and spices.
• High in plant-based protein from tofu.

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