Vegan Khao Soi
You can’t spend months in Chiang Mai attending a Lanna (Northern Thai culture) cooking school and not learn how to make Khao Soi! The process of making this dish really encompasses the spirit of the area. You’ve got so many techniques—pounding curry paste, making noodles, slow cooking in clay pots, just to name a few—in a single dish that it’s hard to imagine something more representative of Lanna cuisine.
We should note, however, that this recipe is far from being WFPB. It’s got salt, white rice flour (essentially, sugar), and oil—because the signature ingredients of the dish had them already added, so it couldn’t be helped. So think of this is a little plant-based cheat day for the sake of having an authentic cultural experience. That said, we did skip the traditional fried noodle topping, because … fried foods is simply an oil line we just won’t cross.
Also bear in mind the curry powder we used did not have all its ingredients listed, so we have no idea what actually was in that. Lyn, our instructor, told us “you buy the Indian one.” Maybe out here there’s only one “Indian” curry powder? For what it’s worth, it seemed (tasted and smelled) like a fairly typical salty, yellow curry powder blend.
The vegan noodles we used were created from a polished (white) rice flour that’s mixed with water, steamed on plates, lightly covered in oil (so the noodles don’t stick to each other), and cut into noodles. Fun fact: “soi” in Thai means “slice”; so “khao soi” literally translates to “sliced rice,” referring to the noodles used in the dish. You’ll also see the word “soi” used on street signs to designate alleys or “slices” through the city between main roads. Thai is a fun language!
Finally, the ingredient photo doesn’t show the necessary fingerroot and does show both shrimp paste and a fermented soy disk. If not trying to be vegan, still only use one of the other, not both.
Ingredients
Equipment
Method
- Using your mortar and pestle, pound the spices into a powder, set aside.
- Chop and pound the remaining ingredients in the order listed, adding the next after the former has been sufficiently pulverized.
- Add back the pounded spices and pound until incorporated. Set aside for 10+ min so flavors can meld.
- In your favorite clay pot, bring a liter of water to boil. (If using metal pot, use a little less water.)
- Add curry paste and bring back to boil before adding a wedge of cabbage.
- Once the cabbage (added to flavor the broth) is cooked, add two servings worth of mushrooms.
- When the mushrooms are 90% ready, take off the heat and add some chopped celery, sliced shallot, and the coconut milk. Let rest, clay pots keep cooking for a few minutes.
- (At this point you can either remove the cabbage wedge to eat on the side, or plan to add a few bites to your final soup. Either way, eat your greens!)
- Grill the firm tofu over coals – mostly to warm it up.
- Slice into 8 slices, to split before two bowls.
- Meanwhile, put a handful of noodles in each of two bowls.
- Pour hot broth over the noodles, garnish with celery greens and sliced tofu.
