Thai Tempeh Khao Soi
with Swiss Chard & Mint
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- 1 shallot, peeled and thinly sliced
- 1 lime, halved and juiced (divided)
- 2 tsp turbinado sugar (divided)
- 1 oz fresh ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 2 tbsp red curry paste
- 5.5 oz coconut milk
- 1 tbsp tamari
- 2 oz green Swiss chard, trimmed, leaves and stems thinly sliced
- 6 oz rice noodles
- 8 oz tempeh, crumbled
- 1 Thai chile, thinly sliced
- ¼ oz fresh mint, leaves picked
- 3 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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.
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.
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.
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.
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!