By Preethi Vemu
Since the curry is simple, and the noodles can be anything from glass noodles to Soba to express instant noodles, this is a perfect weeknight dinner idea.
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Khao Soi with Soba Noodles
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegan
Description
A vibrant vegan curry, bursting with vegetables and coconut milk. Served over soba noodles for a satisfying and healthy meal.
Ingredients
- 2 Tbsp (30 ml) Thai curry powder
- 2 medium Onions
- 5-6 cloves Garlic
- an inch piece Ginger
- 1 Tbsp (15 ml) Sugar
- 1 cups (237 ml) Coconut milk
- 2 Tbsp (30 ml) Dessicated coconut
- a handful roasted Peanuts
- a few leaves Thai Basil
- Lemon juice
- 1.5 C (355 ml) Vegetables
- Salt
- 2 bunches Soba noodles
- 1 Tbsp (15 ml) Cooking oil
- 2 Bay leaf
- 3 Tbsp (45 ml) Coriander seeds
- 2 Tbsp (30 ml) Cumin seeds
- 2 Tbsp (30 ml) Ginger powder
- 1 Tsp Black peppercorns
- 2-3 Red chillies
- 2 Clove
- 1 Tbsp (15 ml) Turmeric powder
Instructions
- Grind one half of the onions, garlic, and ginger together and keep aside.
- Heat the oil in a pan and sauté the onions until they turn light pink. Add the onion, garlic, and ginger paste and sauté further.
- After 5-6 minutes, add the diced vegetables and sauté. Add the curry powder, coconut milk, and desiccated coconut and stir. Let the curry boil on a medium flame for 5-6 minutes. Mix in sugar and salt.
- Serve hot with roasted peanuts, basil, and lemon juice as a garnish on the noodles.
- Thai Curry Powder
- Dry roast all ingredients except turmeric and ginger powders. Remove from heat and mix the powders.
- Store in a cool, dry container and use for curries as needed.
Notes
- For a richer flavor, toast the coriander and cumin seeds before grinding.
- If you don’t have soba noodles, substitute with other long, thin noodles like rice noodles or even spaghetti.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 10
Frequently Asked Questions
Why use soba noodles instead of traditional egg noodles in khao soi?
Soba noodles add a nutty buckwheat flavor that pairs well with the coconut curry broth. They also cook quickly and have a pleasant chewy texture that holds up in the soup. 
Can I make the curry broth ahead of time?
Yes, the broth actually tastes better the next day as the flavors develop. Prepare it up to 2 days in advance and store it in the fridge. Cook the soba noodles fresh when you’re ready to serve.
What can I use if I can’t find Thai curry paste?
A mix of red pepper flakes, ground coriander, cumin, and a spoonful of tomato paste will get you close. It won’t be identical, but it will still produce a flavorful, spiced broth.
This dish looks delicious (and wonderfully healthy!), but isn’t khao soi as we know it! It’s definitely missing the (deep fried) crispy egg noodles that usually accompany the dish, and we don’t usually use the basil as a garnish – we use pickled vegetables, finely sliced shallots and lime.
Jeannie, I agree with you that this is not authentic Khao Soi. I am a vegetarian, and so this is completely modified to suite those needs. The style of serving the curry over the noodles is what I have been inspired by!