Vegetarian Khao Soi – Coconut based Noodles Soup

This Khao Soi Soup is in no way authentic! But we know that it is very delicious, comforting and a very flavorful soup. It is perfect for the winters as it warms the heart and the home and easy to make in a batch. I love making this for parties as it looks like a lot of effort has gone into it, but we all know, it is fairly simple. The different levels of flavors and textures, makes it a soup that is hard to not fall in love with.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6


For the Broth/Soup:
Onions – 1 large, sliced thin
Dry Red Chilli – 6-7, to to taste
Garlic – 1 head, peeled and sliced
Oil – 1/3rd Cup or 5 Tablespoons
Chickpea Flour or Besan – 1/4 Cup
Water – 4 Cups divided
Salt – to taste
Carrot – 1 medium, peeled, sliced to semi-circles
Baby Corn – 1/2 Cup, cut
Coconut Milk Powder – 1/4 Cup or as needed
Zucchini – 1, cut to bite size pieces
Mushrooms – 1 Cup, cut to bite size pieces
Broccoli – 1 Cup, cut to bite size florets


For the Broth/Soup:
1. Heat Oil in a pan and add in the Dry Red Chillies until they turn a deep color but not burnt.
2. Pull the side and remove excess Oil and set aside in a platter.
3. Fry the Garlic & the Onions the same way and keep aside along with the Dry Red Chillies.
4. Allow to cool down and grind into a smooth paste and keep aside until later.
5. In a heavy bottom skillet, dry roast the Besan until the color changes slightly and it releases an aroma.
6. Transfer the Besan into a bowl and add in 2 Cups of Water slowly while whisking, to avoid forming lumps. Keep aside.
7. Put the pan (with the left over Oil) back on heat and add in the ground (Onion/Garlic/Red Chilli) paste.
8. Allow it to heat up, reduce the heat and add in the Besan & Water mixture, mixing and combining with paste.
9. Add Salt and the balance of the 2 Cups of Water.
10. Add in the Carrots and Baby Corn and increase heat and allow the soup to come to a boil.
11. Once it starts boiling, reduce it back to a simmer.
12. In a separate bowl, combine the Coconut Milk Powder with some of the soup and mix well.
13. Pour into the Soup and combine.
14. Add in the Zucchini, Mushrooms and Broccoli and increase the flame a little and allow the mixture to come to a boil.
15. Cook for 5-7 minutes, until the vegetables are cooked but not mushy.

For the Condiments:
1. Fry Garlic Slices till they crisp up.
2. Fry a small batch of Noodles, until crisp.
3. Fry Onion slices with a little Corn starch sprinkled on them.
4. Cut Limes into wedges.
5. Boil Egg and cut to circles or wedges.
6. Slice fresh Green Chillies.
7. Chop some Cilantro.
8. Roasted and roughly crushed peanuts.

For the Noodles:

Store bought Noodles.
Make the Noodles as per package instructions and serve them in a bowl.

For Serving/Plating:
1. In a Soup Bowl, put some Noodles.
2. Add some Soup with Vegetables to it.
3. Garnish with all the Condiments.
4. Squeeze some Lime and serve hot.


1. Make a big batch of Soup Paste and freeze for later.
2. Want to make it Non-Vegetarian? Add Chicken pieces to the paste (Step 7) and cook. Add a little water and allow the chicken to cook. Add the besan & water mixture and carry on.
3. Use Coconut Milk Can if Coconut Milk Powder is hard to come by. Both taste great.

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