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5 from 7 votes

Vegan Khao Soi - my favorite Chiangmai's Noodle Soup

This Vegan Khao Soi is my favorite dish to make for cold weather. The homemade chile paste is blended with fragrant spices such as cumin, coriander, and turmeric powder. It's easy and you'll have a delicious bowl of flavorful and tasty Khao Soi in no time.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, Curry, Main Course, Soup
Cuisine: Asian, thai
Keyword: Curry, thaifood
Servings: 3 people
Author: woonheng


  • 3 servings noodles of choice
  • 5 cups vegetable stock
  • 1 palm sugar round (~15g)
  • ¼ teaspoon of mushroom seasoning
  • 3 tablespoons vegan 'fish' sauce or more to taste
  • 8 oz mushrooms roughly chopped
  • 1 cup of coconut milk or more for a creamier curry
  • salt to taste
  • oil for cooking

Chili Paste

  • 5 dried chiles soaked in hot water until soft
  • 3 red jalapeños roughly chopped
  • 2 large shallots about ¼ cup chopped
  • 3 garlic cloves roughly chopped
  • 1 stalk lemongrass white part only, chopped
  • 4 lime leaves stem removed
  • 5 slices galangal
  • 1 teaspoon salt

Spice Mix

  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder


  • a handful of fried wonton strips
  • shallots
  • sour mustard thinly sliced
  • a few lime slices
  • a handful of chopped cilantro


  • Prepare the wonton strip: Cut 6-8 wonton wrappers into thin strips. Fill a small pot with enough oil and turn on the heat. Once the oil is heated, quickly fry the wonton strips until golden brown. Remove and drain on a paper towel to absorb excess oil. Set aside until ready to use.
  • Make the curry paste: Place the soaked chiles, jalapeños, shallot, garlic, lemongrass, lime leaves, galangal, 1 teaspoon of salt, plus the cumin, coriander, and turmeric in a food processor.)
  • Add a drizzle of oil, then blend into a fine paste. (Alternatively, you can also use a mortar and pestle to pound the ingredients.)
  • Heat up a large wok and add 2 tablespoons of oil.
  • Add the ground chile paste and stir-fry over medium-low heat until fragrant. If it appears dry, add a little more oil. Please do not over-fry the paste or it will turn bitter.
  • Add the mushrooms and continue to stir-fry until they release their aroma.
  • Add the vegetable stock and bring the mixture to a boil. Season with the vegan fish sauce, palm sugar, and mushrooms seasoning.
  • Turn down the heat and add the coconut milk. Let it simmer for another 5 minutes. Taste and adjust the season accordingly.
  • While that’s simmering, cook your noodles of choice as directed by the package, then evenly divide the cooked noodles between three bowls.
  • Ladle the hot curry over the noodles. Garnish with fried wonton strips, shallots, sour mustard, lime wedges, and cilantro.



  • For the vegetable stock, feel free to use a homemade version or store-bought. For a quick version, mix in Yondu and/or mushrooms seasoning with the hot water.
  • If you are using store-bought vegan fish sauce, please adjust the salt level accordingly. My homemade vegan fish sauce (Nước mắm Chay) is slightly sweeter.
  • Noodle - I used Twin Marquis Stir-Fried vegan noodle
  • Mushrooms seasoning - I used Po Lo Ku mushrooms seasoning