Tempeh Khao Soi

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 550

A delicious and creamy coconut curry noodle soup featuring tempeh, perfect for a comforting meal.

198 grams tempeh
1 teaspoon cashew (or almond butter)
30 milliliters soy sauce
15 milliliters maple syrup
5 milliliters sesame oil
1 teaspoon cumin
1 whole shallot (minced)
1 clove garlic (minced)
2.5 centimeters ginger (grated)
22.5 grams red curry paste
400 milliliters full-fat coconut milk (or light coconut milk for a lower calorie option)
480 milliliters vegetable broth
30 milliliters soy sauce
30 grams coconut sugar
1 teaspoon turmeric
1 whole dried shiitake
2 teaspoons seaweed
30 milliliters lime juice
170 grams rice noodles (or wheat noodles if not gluten-free)
optional toppings: peanuts, lime, fresh cilantro, sliced red onion

Prepare the rice noodles according to package instructions.
In a pot, sauté shallot, garlic, and ginger until fragrant.
Add tempeh, curry paste, and cook for a few minutes.
Stir in coconut milk, vegetable broth, soy sauce, coconut sugar, cumin, turmeric, and shiitake.
Simmer for 15 minutes, then add seaweed and lime juice.
Serve over noodles and top with optional toppings.

Feel free to adjust the spice level by adding more or less curry paste.

Calories: 550kcal

Cost: $15

Course: main

Cuisine: Thai

Keyword: Tempeh