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Vegan Tempeh Khao Soi Soup

This spicy Thai curry soup leaves out the chicken but keeps that comfort food flavor while exploring international cuisine with this Vegan Tempeh Khao Soi! It is a plant-based curry dish, originating from Northern Thailand, and is famous for its rich taste and fragrant spices. Khao Soi is the perfect meal, even in warm weather, because, like all spicy foods that make you perspire, it will cool you off. - Bonnie Hearn Hill

How Healthy is Khao Soi?


All around this is a healthy and nutritious meal. While traditional Khao Soi recipes use coconut milk, this recipe lightens the calories by using almond or cashew milk for an equally savory flavor without the extra fats! Either almond or cashew milk makes this dish high in nutrients that benefit the digestive system and decrease inflammation. 


The plant-based protein, Tempeh, is packed with natural proteins and prebiotics from the fermentation process of soybeans.


Tempeh contains high volumes of:

  • Heart-healthy Proteins
  • Antioxidants
  • Pre-biotics
  • Vitamin B6
  • Micronutrients
  • Calcium 
  • Iron

What does Khao Soi taste like? 

Khao Soi is creamy with a kick of spice! When the creamy “milk” and rice noodles absorb curry powder, turmeric, and garlic, the broth becomes enriched with savory flavor. You can add spices to your preference, making this dish an excellent option for all spice level tolerances! 

Which Non-Dairy Milk Works Best?

It depends! Traditionally this dish is prepared with coconut milk for a super rich and creamy flavor. This recipe is lower in fat since almond or cashew milk is substituted. Both almond and cashew milk are still rich and creamy in texture, relatively low in calories, and contain healthy fats and protein. 

However, almond milk contains higher volumes of calcium and vitamin E, while cashew milk is rich in vitamin K, which aids in preventing blood clotting. The bottom line is, you can’t go wrong when choosing plant-based milk! 


Shallot Topping (Prepare Before Making Soup)


  • 1 shallot, thinly sliced
  • 1 tbsp lime juice
  • 1 tsp turbinado or coconut sugar
  • 1/4 tsp salt
    Combine ingredients in small bowl. Set aside!

Looking for more delicious vegan soup and noodle recipes? Check out the recipes below!


Help support Assuaged and SAVE on great vegan organic products and more at Thrive! 🌱

This fantastic Vegan Tempeh Khao Soi recipe was created and shared by Bonnie Hearn Hill. Please comment below to share your experiences with this recipe! You can even share your own plant-based recipes on our ➡️Share a Recipe⬅️ page with the Assuaged community!
VVegan Tempeh Khao Soi

Vegan Tempeh Khao Soi

Yield: Serves 2
prep time: 10 M cook time: 20 M total time: 30 M



How to cook Vegan Tempeh Khao Soi

  1. Saute ginger, garlic, and red curry paste in 1 tablespoon plant-based oil. Add plant milk, red curry paste, tamari, 1½ cup water, salt, and pepper. Bring to a boil, reduce to simmer, and add bok choy. Reduce heat.
  2. Boil a large pot of water. Add rice noodles, stir, and remove from heat. Let sit, covered, for 6-8 minutes until tender. Then, drain and rinse with cold water.
  3. In a saute pan, heat 2-3 tablespoons oil and then add crumbled tempeh and cook until it starts to change color, 6-8 minutes. Add a pinch of salt and 1 teaspoon turbinado sugar. Continue cooking 3 more minutes until brown.
  4. Add 1 teaspoon lime juice. Adjust seasonings. Serve soup in bowls topped with noodles, tempeh, Shallot topping, and chile slices.
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Created using The Recipes Generator




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