In this article, Wil Yeung shares his recipe for a vegan khao soi that is rich, creamy, and full of flavor. Instead of traditional fried noodles for the topping, Yeung bakes thinly sliced dumpling wrappers until golden and crunchy, providing a clever shortcut that can be made ahead of time. He emphasizes the importance of using extra firm tofu, searing it to add structure and prevent it from falling apart in the flavorful broth.

The heart of the dish is the rich broth, made with coconut milk, red curry paste, turmeric, curry powder, vegetable stock, soy sauce, dark soy sauce, and maple syrup. Once the broth is simmered to perfection, it is poured over cooked noodles and seared tofu, then topped with fresh toppings like red onion, bean sprouts, cilantro, lime, and the crispy dumpling strips. The result is a visually striking and flavorful bowl of noodles that balances sweet, savory, spicy, and creamy elements for a satisfying meal that can be enjoyed at home.