Khao Soi Jay, or Vegan Thai Coconut Curry Noodles, is a comforting, aromatic dish with creamy coconut curry, tender noodles, and a medley of toppings for a balance of flavors and textures. Here’s how you can make it at home.

Khao Soi Jay (Vegan Thai Coconut Curry Noodles)

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

For the Curry:

  • 2 tbsp neutral oil (like vegetable or coconut oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced or grated
  • 3 tbsp Thai red curry paste (ensure vegan)
  • 1 tsp turmeric powder
  • 2 cups coconut milk (full-fat recommended)
  • 2 cups vegetable stock
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp palm sugar or brown sugar
  • Juice of 1 lime

For the Noodles:

  • 12 oz fresh or dried wheat noodles (or rice noodles for gluten-free)

Toppings (Customize to Taste):

  • Crispy fried noodles (for garnish)
  • Sliced shallots
  • Pickled mustard greens or pickled vegetables
  • Fresh cilantro
  • Lime wedges
  • Sliced red chilies (optional, for heat)

Instructions

  1. Prepare the Curry Base:
    Heat oil in a large pot over medium heat. Add onions and sauté until translucent, about 3–4 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
  2. Add the Curry Paste and Spices:
    Add the Thai red curry paste and turmeric powder. Cook for 1–2 minutes, stirring, to bloom the flavors.
  3. Simmer the Curry:
    Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
  4. Season the Curry:
    Stir in soy sauce (or tamari), palm sugar, and lime juice. Taste and adjust seasoning if needed. Keep warm on low heat.
  5. Cook the Noodles:
    In a separate pot, cook noodles according to package instructions. Drain and set aside.
  6. Prepare Crispy Noodle Topping (Optional):
    If using, deep-fry a handful of noodles in hot oil until crispy and golden. Drain on paper towels and set aside.
  7. Assemble the Dish:
    Divide cooked noodles into serving bowls. Ladle the coconut curry over the noodles.
  8. Add Toppings:
    Garnish with crispy noodles, shallots, pickled vegetables, cilantro, lime wedges, and chilies as desired.

Chef’s Tips:

  • If you like extra heat, stir in a bit of chili oil or chili paste when serving.
  • Substitute tofu, tempeh, or jackfruit if you’d like to add some protein.
  • For extra richness, stir in a spoonful of peanut butter into the curry base.

    Enjoy this vibrant bowl of Vegan Khao Soi Jay, Jane from Hampshire U.K.