Vegan Khow Suey

Vegan Khow Suey is an amazing Burmese coconut based noodle soup, boasting a unique flavour combination from India, China, Malaysia and Thai.

Ingredients

Paste

  • 5-6 dry red chillies or per taste
  • 1 Tbsp coriander seeds
  • 5-6 garlic cloves
  • 1-inch ginger
  • 1 roughly chopped red onion

Curry

  • 2 Tbsp gram flour (besan)
  • 200 ml coconut milk
  • 2 cups chopped vegetables of your choice
  • 1/2 tsp turmeric powder
  • 1 stalk lemongrass
  • Salt to taste
  • 2 Tbsp vegetable oil

Garnish

  • 1 small onion
  • 4-5 garlic cloves
  • 3 Tbsp Roasted peanuts
  • 1 cup noodles (unboiled)
  • 1/2 cup coriander leaves
  • 1 lime
  • 1 Tbsp chili flakes (optional)
  • 1-2 chopped red/ green chilies
  • 1 cup oil(for frying the onions and garlic)
  • 1/2 tsp corn flour

Other ingredients

  • 4 cups boiled noodles

Method

Paste:
Soak the red chilies in hot water for around 10 minutes and then throw away the water
Put the soaked chilies and all the remaining ingredients of the paste in a grinder and make a fine paste

Garnishing:
Thinly slice the onions, sprinkle some cornflour and deep fry. Once golden brown, take the onions out on a tissue paper
Make thin slices of garlic cloves and deep fry them too. Once golden brown, take them out on a tissue paper
Now take a cup of un-boiled noodles and fry them till they become light brown. Keep them aside
Finely chop green chilies and coriander leaves and cut lime wedges

Curry:
Take a pan and dry roast chickpea powder for 2-3 minutes, stirring continuously till the raw smell of chickpea goes away and it starts changing colour
Mix the roasted chickpea flour with ¼ cup of water and make a lump-free paste. Keep it aside
Now heat oil in a wok and add the onion paste to it. Fry the paste for 2-3 minutes, stirring continuously, till it starts leaving oil
Add in the salt, turmeric powder, and chopped vegetables. Cook for another 2-3 minutes, stirring continuously
Now add in the chickpea paste, mix well
Add water and crushed lemongrass stalk and let it boil for 4-5 minutes
After 4-5 minutes, add coconut milk to the soup, stir for around 1 minute and then let it cook for next 5-6 minutes
Switch off the gas
Remove the crushed lemongrass stalk from curry

To serve:
Put around a cup of boiled noodles in a serving bowl. Pour soup around it.
Now put the garnishing of your choice on top of it and enjoy this wholesome bowl of flavours and comfort

 

Recipe and photo by www.greenbowl2soul.com

LunchDinnerAsian

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