Tempeh Khao Soi Recipe | Yummly
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Tempeh Khao Soi

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Erika Giroux: "I added a few vegetables and a bit more noodles b…" Read More
23Ingredients
65Minutes
410Calories
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Tempeh Khao Soi

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Ingredients

US|METRIC
5 SERVINGS
  • 7 oz. tempeh
  • 1 tsp. cashew butter (or almond butter)
  • 2 Tbsp. soy sauce
  • 1 Tbsp. maple syrup
  • 1 tsp. sesame oil
  • 1/4 tsp. cumin
  • 6 oz. rice noodles (or wheat noodles if not gluten-free)
  • 1 shallots (minced)
  • 1 clove garlic (minced)
  • 1 inch ginger (grated)
  • 1 1/2 Tbsp. red curry paste
  • 1 can full fat coconut milk (or light for a lower calorie option)
  • 2 cups vegetable broth
  • 1 Tbsp. soy sauce
  • 2 Tbsp. coconut sugar
  • 1/4 tsp. turmeric
  • 1 whole shiitake (dried)
  • 2 tsp. seaweed
  • 2 Tbsp. lime juice
  • peanuts (optional)
  • lime (optional)
  • fresh parsley (optional)
  • red onion (optional)
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    NutritionView More

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    410Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories410Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol
    Sodium950mg40%
    Potassium590mg17%
    Protein13g25%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber4g16%
    Sugars11g22%
    Vitamin A15%
    Vitamin C25%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Reviewer Profile Image
    Al bo 2 years ago
    Heavily adapted very nice. However not the recipe as is, there are better recipes out there. I added two bags of wok veggies (Japanese and Chinese) made home made red curry pasta, added low fat coconut yoghurt and skimmed milk, used way more garlic ginger and onion and topped with koriander (yuk to use parsley with this) and shopped cashews. Also used fish sauce and shrimp paste instead of seaweed and shiitake(but then not vegan of course). Will definitely make again, but in my adapted way.
    Reviewer Profile Image
    Erika Giroux 4 years ago
    I added a few vegetables and a bit more noodles because I like my soups really chunky. It turned out great. The tempeh was very flavorful and the broth was just spicy enough. I loved it.

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