Authentic Vegan Khao Soi (Thermomix-Friendly)
  1. Toast coriander, cumin, cardamom, and peppercorns: 3 min / Varoma / Speed 1 (no MC). Grind 20 sec / Speed 9.

  2. Soak chilies in hot water 10 min, drain.

  3. Add shallots, garlic, ginger, lemongrass, turmeric, cilantro roots, softened chilies → chop 10 sec / Speed 7.

  4. Scrape down, add ground spices + salt → blend 30 sec / Speed 7, add splash water if needed.

  5. Store paste in fridge (1 week) or freeze in cubes (2–3 months).

  6. Add oil + curry paste → sauté 3 min / Varoma / Speed 1.

  7. Add half coconut milk → cook 3 min / 100°C / Speed 1 (let it ‘crack’).

  8. Add rest coconut milk, stock, soy, sugar → cook 15 min / 98°C / Speed 2.

  9. Add lime juice just before serving.

  10. Cook noodles on stovetop.

  11. Reheat broth in Thermomix or Instant Pot (Sauté).

  12. Rewarm tofu in air-fryer 5 min.

  13. Place noodles in bowls, ladle broth over.

  14. Add tofu, top with crispy noodles.

  15. Serve with toppings: pickles, shallots, cilantro, chili oil, lime.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodle Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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