Skip to main content
Thai Tempeh Khao Soi with Bok Choy & Crispy Onions
2 or 4 Serving Dinner

Thai Tempeh Khao Soi

with Bok Choy & Crispy Onions

Tags: High-Protein, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
790
FAT
29g
CARBOHYDRATES
99g
PROTEIN
32g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 oz fresh ginger
  2. 2 garlic cloves
  3. 6 oz baby bok choy
  4. 1 shallot
  5. 1 lime
  6. 1 Thai chile
  7. 2 tsp turbinado sugar
  8. 5.5 oz coconut milk
  9. 2 tbsp red curry paste
  10. 1 tbsp tamari
  11. 6 oz rice noodles
  12. 8 oz tempeh
  13. 2 tbsp crispy onions
  14. 3 tbsp (6 tbsp) vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut), wheat
Tools: Large nonstick skillet, Medium saucepan, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
790
FAT
29g
CARBOHYDRATES
99g
PROTEIN
32g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the rice noodles. Peel and mince the ginger and garlic. Trim and thinly slice the baby bok choy. Peel and thinly slice the shallot. Halve and juice the lime. Thinly slice the Thai chile.

2
Pickle the shallot

Add sliced shallot, just half the lime juice, just 1 tsp sugar, and a pinch of salt to a small bowl and toss to combine.

3
Make the broth

Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add minced ginger, minced garlic, and red curry paste, and cook until fragrant, 1 to 2 minutes. Add just ¾ cup coconut milk to the saucepan along with the tamari, 1½ cups water, ½ tsp salt, and a pinch of pepper. Bring broth to a simmer, add sliced baby bok choy, and reduce heat to low.

4
Cook the rice noodles

Add rice noodles to the large pot of boiling water, stir, and remove from heat. Cook, stirring occasionally, until noodles are tender, 12 minutes. Drain noodles and rinse under cold water to stop the cooking process. TIP: Check noodles for doneness before draining.

5
Crisp the tempeh

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Crumble tempeh and add to the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until tempeh is browned and crispy, 5 to 7 minutes. Add remaining sugar and cook another 2 to 3 minutes.

6
Serve

Add remaining lime juice to the broth. Taste, and add salt as necessary. Divide broth between shallow bowls. Add cooked rice noodles, crispy tempeh, pickled shallot, and sliced Thai chile. Top the Thai tempeh khao soi with crispy onions. Dig in!