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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, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
800
FAT
29g
CARBOHYDRATES
101g
PROTEIN
32g

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INGREDIENTS

  1. 1 shallot, peeled and thinly sliced
  2. 1 lime, halved and juiced (divided)
  3. 2 tsp turbinado sugar (divided)
  4. 1 oz fresh ginger, peeled and minced
  5. 2 garlic cloves, peeled and minced
  6. 2 tbsp red curry paste
  7. 5.5 oz coconut milk
  8. 1 tbsp tamari
  9. 6 oz baby bok choy, trimmed and thinly sliced
  10. 6 oz rice noodles
  11. 8 oz tempeh, crumbled
  12. 1 Thai chile, thinly sliced
  13. 2 tbsp crispy onions
  14. 2 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. 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
800
FAT
29g
CARBOHYDRATES
101g
PROTEIN
32g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Pickle the shallot

Bring a large pot of salted water to a boil for the rice noodles. In a small bowl, combine shallot, just half the lime juice, just 1 tsp turbinado sugar, and a pinch of salt, and toss. (4-serving meal: use 2 tsp sugar)

2
Make the broth

Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add ginger, garlic, and red curry paste, and cook until fragrant, 1 to 2 minutes. Add coconut milk, tamari, 1½ cups water, ½ tsp salt, and a pinch of pepper to the saucepan. Bring broth to a simmer, add baby bok choy, and reduce heat to low. (4-serving meal: use 3 cups water, 1 tsp salt)

3
Cook the rice noodles

Once the water in the large pot is boiling, add rice noodles and cook until tender, 13 to 15 minutes. Drain noodles and rinse under cool water to stop the cooking process, and return noodles to the pot. TIP: We suggest tasting your noodles at 13 minutes, as they can quickly become overcooked.

4
Crisp the tempeh

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tempeh and a pinch of salt and pepper and cook, tossing occasionally, until tempeh is browned and crispy, 5 to 7 minutes. Add remaining turbinado sugar and cook for another 2 to 3 minutes. (4-serving meal: use 4 tbsp vegetable oil)

5
Serve

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

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