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.


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


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

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 marinate for at least half an hour (two hours is better).


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.

3. Stir in the red curry paste and cook for another minute, stirring regularly to make sure it doesn’t stick to the bottom.

4. 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.

5. 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.

6. Heat a tablespoon of oil in a skillet over medium heat. Once hot, add the tempeh.