Thai Tempeh Khao Soi

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 baby bok choy, 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 and rinse under cool water to stop the 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 needed. Divide broth between bowls and add rice noodles, crispy tempeh, pickled shallot, and Thai chile. Top the Thai tempeh khao soi with crispy onions. Soup's on! TIP: If you prefer less spice, use less Thai chile or omit entirely.