Vegan Khao Soi Recipe (serves 2)

For the purple sweet potato noodles

Purple sweet potato noodles: 250–300 g (store-bought or homemade)
Salt: pinch
Water for boiling

Boil until just tender, drain, keep warm.

Khao Soi curry / base

A) Curry paste (blend)

Coriander stems: 1 packed cup
Red fresh chili: 2–4 (adjust heat)
Ginger: 1 tbsp, grated
Garlic: 4 cloves
Onion: 1 small, chopped
Lemon grass: 1 stalk (white part), chopped (or 2–3 tbsp minced)

Blend with a splash of water if needed.

B) Roasted chickpea flour

Chickpea flour (besan): 3–4 tbsp
Oil: 1–2 tsp (optional)

C) Liquids + seasoning

Coconut milk: 3/4 to 1 cup (about 180–240 ml)
Water: 1 to 1 1/2 cups (to thin to gravy consistency)
Salt: to taste
Optional: vegan fish sauce alternatives or soy sauce 1 tsp (optional depth)

Method

Heat a pan and dry roast chickpea flour (medium heat) until light golden and nutty aroma (about 3–5 min). Keep aside.
In a pot, add a little oil and sauté the blended curry paste for 2–4 min (stir well; don’t burn).
Add water and stir.
Whisk in the roasted chickpea flour (to avoid lumps), then simmer 8–12 min until slightly thickened.
Add coconut milk, salt, and simmer 2–4 min. Taste for salt/heat.
Keep warm for assembly.

Separate toss items (for assembling “perfect bite”)

Make these separately so each component has its own texture.

1) Chili garlic tossed mushrooms

Mushrooms: 200 g, sliced
Garlic: 2–3 cloves, chopped
Chili garlic (or chili flakes + garlic oil): 1–2 tbsp (to taste)
Soy sauce (optional): 1 tsp
Sesame oil or neutral oil: 1 tsp
Salt if needed

Sauté mushrooms on high until browned and then toss with chili-garlic.

2) Tofu (pan crisped or tossed)

Firm tofu: 250 g
Cornstarch: 1–2 tbsp (optional for crisp)
Oil: 1–2 tsp
Salt + black pepper
Optional chili garlic: 1–2 tsp

Pan-crisp cubes, then toss lightly if you want extra chili aroma.

3) Carrot toss (simple bright)

Carrot: 1 medium, julienned
Olive/neutral oil: 1–2 tsp
Salt + pinch of chili flakes
Optional lime/lemon juice: 1–2 tsp

Quick toss for freshness (don’t overcook).

Toppings (as you described)

Fresh steamed edamame: 1 cup
Tossed tofu, carrot, mushrooms (small portions)
Coriander greens (chopped)
Spring onion (sliced)
Crispy brown onion: 2–3 tbsp (or to taste)

Assembly (big “perfect bite” bowl concept)

In each bowl: add purple sweet potato noodles.
Pour khao soi curry over/around noodles (so they get coated).
Add a “bite” mix on top: tofu + carrot + mushrooms.
Finish with edamame + coriander greens + spring onion + crispy brown onion.

Nutritional value (estimate for 2 people)

Because portion sizes (how much coconut milk, noodles amount, and toppings) can change a lot, the numbers below are realistic estimates for a typical serving:

Curry base uses ~1 cup coconut milk total
Noodles total ~250–300 g cooked amount
Tofu ~250 g
Edamame ~1 cup
Veg toppings moderate (carrot + mushrooms)

Per person (approx.)

Calories: ~650–850 kcal
Protein: ~20–30 g
Carbs: ~70–105 g
Fat: ~25–40 g
Fiber: ~10–18 g
Key micronutrients:Beta-carotene/Vit A (carrot)
Antioxidants (purple sweet potato)
Plant protein + minerals (tofu + edamame)
Healthy fats (coconut + tofu)

Why purple sweet potato noodles help (benefits, nutrition angle)

More anthocyanins (antioxidants) than regular starch noodles
Often higher fiber depending on product type
Can support overall gut health and oxidative-stress balance

Skin benefits of Lemongrass (for your tea)

Antioxidant protection: Lemongrass contains antioxidant compounds that may help reduce oxidative stress—one of the drivers of dullness and premature signs of aging.
Anti-inflammatory support: Can help soothe the “inflammation pathway,” which may be helpful for skin that looks red, irritated, or acne-prone (effects vary person to person).
May support clearer-looking skin: Its natural antimicrobial/toning reputation (traditional use) may support a healthier skin environment.
Hydration + warmth: A warm tea won’t replace skincare, but staying hydrated and reducing stress can indirectly support a more balanced complexion.

Lemon Grass + Ginger Tea Recipe (1–2 cups)

Ingredients

Lemongrass: 1–2 stalks (about 8–12 inches), bruised and cut (use pale inner part if very tough)
Fresh ginger: 1–2 tsp grated (or thin slices)
Water: 2–3 cups
Optional (choose one):Honey: 1–2 tsp (once warm)
Lemon: a few drops
Cinnamon: a small pinch for extra warmth

Method

Bruise lemongrass (crush lightly with the back of a knife) and cut into small pieces.
In a pot, add water + lemongrass + ginger.
Bring to a gentle boil, then simmer 8–12 minutes.
Turn off heat, cover and steep 3–5 minutes.
Strain and serve warm. Add honey/lemon only after the tea is warm (not piping hot).

How to drink (simple)

1 cup daily or 2–3 times per week is a good start.

Khao Soi

Nutrition

Serving

Calories

Time to prepare

Protein

Carbs

Fats