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Thai Tempeh Khao Soi with Swiss Chard & Mint
2 Serving Dinner

Thai Tempeh Khao Soi

with Swiss Chard & Mint

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
760
FAT
26g
CARBOHYDRATES
100g
PROTEIN
31g


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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. 2 oz green Swiss chard, trimmed, leaves and stems thinly sliced
  10. 6 oz rice noodles
  11. 8 oz tempeh, crumbled
  12. 1 Thai chile, thinly sliced
  13. ¼ oz fresh mint, leaves picked
  14. 3 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (coconut)
Tools: Large nonstick skillet, Medium saucepan, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
760
FAT
26g
CARBOHYDRATES
100g
PROTEIN
31g


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.

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 Swiss chard leaves and stems, and reduce heat to low.

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, rinse under cold water to stop 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.

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 mint leaves. Tuck in!

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