Have you ever had Khao Soi? It is hands down, forever and always, my favorite dish on the planet. The curry broth has a flavor that will blow your mind, and leave you dreaming about the dish for days, weeks, or years. This Vegan Khao Soi Inspired Ramen is a nod to my very favorite dish. Normally Khao Soi is served with noodles, but I decided to do a fusion with another one of my favorite things. Ramen! So, I turned Khao soi into a soup, made it vegan, of course and the results are nothing short of amazing.
What You Need For The Best Vegan Ramen:
- Turmeric: Fresh preferably, but ground will work if you can’t find it.
- Ginger and Shallot: Searing these with the turmeric, these will be ground for the base of the curry paste.
- Cardamom, Coriander, Salt and Dried Chilies: These spices are add to the base to make the curry paste.
- Coconut Milk: Canned, full fat.
- Vegetable Broth: I like to just get mine from the store, but you can use homemade too.
- Soy Sauce, Vegan Fish Sauce and Brown Sugar: These perfect the flavor of the broth.
- Vegan Ramen Noodles: I used Ocean’s Halo.
- Fried Tofu, Limes, Green Onions, Cilantro, Pickled Cabbage: Optional toppings.
For this vegan Khao Soi inspired ramen, I made my own curry paste. I highly recommend doing this. The flavor of the fresh Khao Soi curry paste can not be beat. It takes a few minutes to toast the spices and pound them into a paste with a mortar and pestle, but it is so worth it. The rest of this ramen is so easy, and you can top this soup with so many different things. I love to make crispy tofu to put on top and make this a complete meal.
Why Should You Make This Khao Soi Inspired Soup?
- It is one of the best ramen soups I have ever had in my life.
- This Khao Soi broth will make your whole house smell amazing and make your mouth water.
- It is super easy to make.
- You can make the curry paste ahead of time and keep it on hand.
- You will dream about this ramen, it is that good.
Vegan Khao Soi Inspired Ramen
Ingredients
Curry Paste
- 1 1/2 inches Fresh turmeric*(about 5g)
- 1 inch Fresh ginger(about .75 oz)
- 1/2 Cup Shallots, sliced
- 1-2 grams Dried chilies
- 1 teaspoon Cardamom
- 1 teaspoon Coriander
- 1 teaspoon Coarse salt
For The Ramen
- 2 Cans(14oz each) Coconut cream or full fat coconut milk
- 3 Cups Water
- 2 Cups Vegetable broth
- 1/4 Cup Soy sauce
- 1 Tablespoon Black soy sauce
- 2-3 teaspoons Vegan fish sauce**
- 2 Tablespoons Brown sugar
- 3 Blocks Ramen noodles, I used Ocean's Halo
Optional Toppings
- Fried tofu
- Cilantro, green onions, limes
- Pickled cabbage greens
Instructions
- Make the curry paste first. Peel and thinly slice the turmeric and ginger.
- Heat a medium non-stick skillet on medium. Add the turmeric and ginger to the dry skillet and toast for a minute.
- Add the shallots to the pan, and toast, reducing heat as needed until the shallots start to char a little on the outside. Turn off the heat.
- Add the turmeric, ginger, and shallots to a mortar and begin to smash with the pestle until the mixture is a little wet.
- Slice the chilies open and take out as many of the seeds as you can and then add the dried chilies, cardamom, coriander and salt to the mortar. Continue to smash and smooth out with the pestle until you have a fine paste.
- Heat about 1/2 cup of the coconut milk in a large soup pot on medium. Add the curry paste to the pot and stir into the coconut milk. Let the mixture simmer for a minute.
- Pour the rest of the coconut milk into the pot, as well as the water and broth. Whisk to combine everything.
- Add the soy sauces, vegan fish sauce and brow sugar to the pot. Whisk again.
- Bring to a simmer, reduce heat to a low simmer, and let simmer for about 10 minutes. Taste and adjust seasonings.
- Add the ramen noodles, stirring until the blocks break up. Simmer for about 2 minutes.
- Serve immediately with any toppings you desire.
Video
Notes
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