Spice Up Your Kitchen with Vegan Khao Soi Noodle Curry! 🌱✨

If you love bold flavours, creamy coconut-based curries, and slurp-worthy noodles, then this Vegan Khao Soi Noodle Curry is about to become your new favourite dish!

Khao Soi is a Northern Thai classic, known for its rich, aromatic broth, silky noodles, and delicious toppings. Traditionally made with a meat-based curry, we’re giving it a plant-based twist using The Better Butchers Chorizo ground. This ingredient brings a smoky, savoury depth that pairs beautifully with fragrant yellow curry, earthy mushrooms, and tender eggplant.

Why You’ll Love This Recipe

✅ Rich & Creamy – Coconut milk makes this broth luxuriously smooth and comforting.
✅ Packed with Umami – The mix of mushrooms, tamarind, and pickled mustard greens gives every bite a bold, irresistible flavour.
✅ Easy to Customize – Adjust the spice level, swap in your favourite noodles, or add more crunchy toppings!

Ingredients

For the curry broth:

• 1 package (300g) The Better Butchers Chorizo plant-based ground
• 1 can (400ml) coconut milk
• 3 tbsp yellow curry paste
• 2 cups mixed mushrooms (white, black fungus, and king oyster), sliced
• 1 medium eggplant, diced
• 2 tbsp tamarind paste
• 2 tbsp soy sauce or tamari
• 1 tbsp palm sugar
• 3 cups vegetable broth or water

For the toppings:

• ¾ cup pickled mustard greens, chopped
• 1 cup shredded cabbage
• 3 green onions, sliced
• 1 red chili pepper, sliced (optional for spice)
• 1 handful cilantro, chopped
• 1 lime, cut into wedges

For the noodles:

• 300g wheat or rice noodles, cooked according to package instructions

Instructions

1️⃣ Sauté the curry paste: In a large pot over medium heat, add a few tablespoons of coconut milk and the yellow curry paste. Stir-fry for 1-2 minutes until fragrant.

2️⃣ Cook the chorizo & veggies: Add The Better Butchers Chorizo and cook, breaking it up as it browns. Stir in the mushrooms and eggplant, and sauté for another 3-4 minutes.

3️⃣ Simmer the curry: Pour in the remaining coconut milk, vegetable broth, tamarind paste, soy sauce, and palm sugar. Stir well and bring to a gentle simmer. Let cook for 15 minutes, allowing the flavours to meld and the vegetables to soften.

4️⃣ Cook the noodles: While the curry simmers, prepare the noodles according to the package instructions. Drain and divide into serving bowls.

5️⃣ Assemble & serve: Ladle the hot curry over the noodles. Top with pickled mustard greens, shredded cabbage, green onions, red chili, and cilantro. Serve with lime wedges on the side.

Bringing Thai Street Food to Your Kitchen

Khao Soi is the ultimate comfort food—spicy, creamy, tangy, and packed with texture. This plant-based version captures all the essence of the traditional dish, with The Better Butchers Chorizo adding the perfect balance of zesty heat and protein-rich goodness.

Pro Tip:

For an extra-crispy touch, fry a small handful of noodles and use them as a crunchy topping—just like the street vendors in Thailand!

So, are you ready to spoon up some plant-based deliciousness? Give this Vegan Khao Soi a try and let us know how you customized it! 🥢💛

What’s your favourite way to enjoy Khao Soi? Let us know on Instagram!