1400 700 vegan tempehkhaosoiwithbokchoy horizontal

Thai Tempeh Khao Soi

with Bok Choy & Crispy Onions

dinner

Fruit Coconut Beans/Legumes Quick and Easy High-Protein Thai Leafy Greens Nuts Pasta Tempeh Dinner Bok Choy Lime Tamari Soup Coconut Milk
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
840
FAT
22g
CARBOHYDRATES
120g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 oz fresh ginger
  2. 2 garlic cloves
  3. 6 oz baby bok choy
  4. 1 lime
  5. 1 shallot
  6. 1 Thai chile
  7. 2 tsp turbinado sugar
  8. 2 tbsp red curry paste
  9. 2 tsp tamari
  10. 5.5 oz coconut milk
  11. 7 oz dried rice noodles
  12. 8 oz tempeh
  13. 2 tbsp crispy onions
  14. 3 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan
  • Large pot

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

3
Make the broth

Measure ¾ cup coconut milk and set aside. Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add minced ginger, minced garlic, and red curry paste. Cook until fragrant, 1 to 2 minutes. Add tamari, coconut milk, 1½ cups water, ½ tsp salt, and ½ tsp pepper. Bring 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, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

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 turbinado sugar and cook another 2 to 3 minutes.

6
Serve

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