The Southeast Asian Kitchen

Fragrant noodles, curries, rice dishes, salads, and favorites from Southeast Asia.

Lunch

Midday meals, soups, salads, and rice dishes.

35m

Goi Cuon Fresh Spring Rolls

Goi Cuon Fresh Spring Rolls are Vietnamese vegetarian rice-paper rolls filled with rice vermicelli, tofu, crisp vegetables, and fresh herbs. Serve them cold or at room temperature as a light lunch or appetizer with peanut-hoisin dipping sauce.

4 servings8 steps

Dinner

Curries, noodles, soups, and evening meals.

45m

Vegetarian Bicol Express

A creamy, spicy Filipino Bicol-style vegetarian stew with extra-firm tofu simmered in coconut milk, serrano peppers, onion, garlic, and ginger. It is a plant-based dinner centered on rich coconut sauce and chile heat.

4 servings7 steps

35m

Thai Green Curry

A Thailand-style vegetarian dinner curry with tofu, coconut milk, green chile curry paste, eggplant, green beans, and Thai basil. It is dairy-free, plant-based, and made without seafood condiments.

4 servings7 steps

1h 10m

Mushroom Pho

Vietnamese vegetarian rice-noodle soup with mushrooms, vegetable broth, charred onion and ginger, warm pho spices, fresh herbs, bean sprouts, and lime. It is light enough for breakfast and satisfying enough for lunch or dinner.

4 servings9 steps

33m

Tom Yum Vegetable Soup

A Thai vegetarian hot-and-sour soup with cremini mushrooms, Roma tomatoes, ginger, lemongrass, lime, serrano pepper, and vegetable broth. Bright, warming, and suitable for lunch or dinner.

4 servings7 steps12 ingredients

50m

Vegetable Hue-Style Noodle Soup

A Vietnamese vegetarian rice-noodle soup with a bright lemongrass-ginger broth, tofu, shiitake mushrooms, serrano pepper, cilantro, and mint. Serve it for lunch or dinner.

4 servings7 steps12 ingredients