Can I make the chile paste ahead of time?

Yes. The homemade chile paste keeps refrigerated for up to 5 days or frozen for 2 months, making prep faster on the day you cook.

What can I use instead of vegan fish sauce?

Soy sauce (use same amount) or tamari work well; you may need to adjust salt to taste as soy sauce is saltier.

How do I adjust the creaminess?

Use the full cup of coconut milk for standard creaminess, or add up to 1.5 cups for a richer curry. Reduce vegetable stock if adding more coconut milk.

What noodles work best for khao soi?

Egg noodles or wheat noodles are traditional; rice noodles, ramen, or udon are good vegan substitutes depending on texture preference.

Is this soup freezer-friendly?

Yes. Freeze the broth (without noodles) for up to 3 months; thaw and reheat gently, then cook fresh noodles to serve.

Vegan Khao Soi - Chiang Mai Noodle Soup

Name: Vegan Khao Soi - Chiang Mai Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3 servings
Cuisine: Asian
Ingredients: 3 servings noodles of choice; 5 cups vegetable stock; 1 palm sugar round (~15g); ¼ teaspoon of mushroom seasoning; 3 tablespoons vegan 'fish' sauce or more to taste; 8 oz mushrooms (roughly chopped); 1 cup of coconut milk (or more for a creamier curry); salt to taste; oil for cooking; 5 dried chiles (soaked in hot water until soft); 3 red jalapeños (roughly chopped); 2 large shallots (about ¼ cup chopped); 3 garlic cloves (roughly chopped); 1 stalk lemongrass (white part only, chopped); 4 lime leaves (stem removed); 5 slices galangal; 1 teaspoon salt; 1 teaspoon cumin powder; 1 teaspoon coriander powder; ½ teaspoon turmeric powder; a handful of fried wonton strips; shallots; sour mustard (thinly sliced); a few lime slices; a handful of chopped cilantro

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Vegan Khao Soi - Chiang Mai Noodle Soup | CookOS

Ingredients

3 servings noodles of choice
5 cups vegetable stock
1 palm sugar round (~15g)
¼ teaspoon of mushroom seasoning
3 tablespoons vegan 'fish' sauce or more to taste
8 oz mushrooms (roughly chopped)
1 cup of coconut milk (or more for a creamier curry)
salt to taste
oil for cooking
5 dried chiles (soaked in hot water until soft)
3 red jalapeños (roughly chopped)
2 large shallots (about ¼ cup chopped)
3 garlic cloves (roughly chopped)
1 stalk lemongrass (white part only, chopped)
4 lime leaves (stem removed)
5 slices galangal
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
a handful of fried wonton strips
shallots
sour mustard (thinly sliced)
a few lime slices
a handful of chopped cilantro

25 Ingredients

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Instructions

1
Prepare the wonton strip: Cut 6-8 wonton wrappers into thin strips. Fill a small pot with enough oil and turn on the heat. Once the oil is heated, quickly fry the wonton strips until golden brown. Remove and drain on a paper towel to absorb excess oil. Set aside until ready to use.
2
Make the curry paste: Place the soaked chiles, jalapeños, shallot, garlic, lemongrass, lime leaves, galangal, 1 teaspoon of salt, plus the cumin, coriander, and turmeric in a food processor.)
3
Add a drizzle of oil, then blend into a fine paste. (Alternatively, you can also use a mortar and pestle to pound the ingredients.)
4
Heat up a large wok and add 2 tablespoons of oil.
5
Add the ground chile paste and stir-fry over medium-low heat until fragrant. If it appears dry, add a little more oil. Please do not over-fry the paste or it will turn bitter.
6
Add the mushrooms and continue to stir-fry until they release their aroma.
7
Add the vegetable stock and bring the mixture to a boil. Season with the vegan fish sauce, palm sugar, and mushrooms seasoning.
8
Turn down the heat and add the coconut milk. Let it simmer for another 5 minutes. Taste and adjust the season accordingly.
9
While that’s simmering, cook your noodles of choice as directed by the package, then evenly divide the cooked noodles between three bowls.
10
Ladle the hot curry over the noodles. Garnish with fried wonton strips, shallots, sour mustard, lime wedges, and cilantro.