Khow Suey

Vegan Burmese Khow Suey is a rich, creamy coconut noodle soup with crunchy toppings, bold flavors, and easy 30-minute prep.

Recipe Source Link:https://www.mygingergarlickitchen.com/khow-suey/

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RECIPE INGREDIENTS

» For Khow Suey Curry Paste

• 1 red onion, peeled & quartered
• A handful of coriander stems only
• 1 teaspoon black peppercorns
• 2 green chillies, thinly sliced (optional)
• 1 teaspoon coriander seeds
• 8-10 cloves garlic
• 1-inch piece of ginger, peeled & roughly chopped
• 2 green chillies, slit
• 1 teaspoon turmeric powder, or 1-inch piece of fresh turmeric root
• 1-2 tablespoons water

» For Noodles

• 300 grams noodles
• 1 teaspoon salt
• 1 teaspoon oil
• Water (to boil)

» For Frying Toppings

• 3 tablespoons oil
• 1.5 cups sliced onions
• 2 tablespoons chopped garlic

» For Coconut Broth

• Oil (use the same from frying)
• Prepared curry paste
• 1/2 cup green beans, cut into 1-inch pieces
• 1 cup carrot, peeled & diced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup broccoli florets
• 3 cups vegetable broth or water
• 3 cups thick coconut milk
• 2 tablespoons besan (gram flour)
• Salt, to taste
• 1 teaspoon Kashmiri chili powder (more to taste)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon sugar

» Toppings

• Roasted and peeled peanuts
• Fried onions (birista)
• Chilli paste or oil
• Crispy fried noodles
• Crispy fried garlic
• Sliced onions
• Green chillies, sliced
• Coriander leaves
• Spring onion greens
• Lemon or lime wedges

RECIPE INSTRUCTIONS

» Make the Curry Paste

1. In a blender or food processor, add onion, garlic, ginger, green chillies, coriander stems, black peppercorns, coriander seeds, turmeric (powder or root), and a little water. Blend into a smooth paste. Set aside.

» Boil the Noodles

1. Bring water to a boil in a saucepan with salt. Add the noodles and cook until al dente (follow package instructions). To check doneness, cut a piece-no hard center should remain. Drain and rinse the noodles under cold running water to stop the cooking and remove excess starch. Drizzle with 1 teaspoon oil and gently toss with fingers to prevent sticking.

» Fry the Onions

1. Heat oil in a wok or deep pan over medium heat. Add a thin layer of sliced onions without overcrowding. Fry on medium to medium-low heat, stirring occasionally, until they turn golden brown. Lower the heat and stir continuously toward the end as they brown quickly. Remove using a skimmer and transfer to a paper-lined plate. Spread out to crisp as they cool. Set aside.

» Fry the Garlic

1. In the same oil, add chopped garlic and fry on medium-low heat until golden and crispy. Strain and set the garlic aside.

» Fry the Noodles

1. Using the same oil, fry 1 cup of boiled noodles in a single layer on medium-low heat until crispy and golden. Transfer to a bowl and set aside.

» Make the Coconut Broth

1. In the same pan with the remaining oil, add the curry paste and cook for 2-3 minutes until fragrant and oil separates. Add the chopped veggies and powdered spices.
2. Mix and cook for 2 minutes. Pour in the vegetable stock or hot water and salt. Stir, cover, and cook for 7-8 minutes on medium heat to infuse the broth with flavors.
3. In a separate bowl, whisk besan with a few tablespoons of coconut milk to make a lump-free slurry. Add this to the broth along with the remaining coconut milk.
4. Stir well. Add sugar and mix again. Cover and simmer for 10 minutes (or longer for deeper flavor), stirring occasionally. Turn off the heat and set aside.

» Assemble the Khow Suey

1. To serve, place the boiled noodles in a bowl. Pour over the hot coconut-vegetable broth. Top with fried noodles, fresh onion slices, fried onions, roasted peanuts, fried garlic, chopped coriander, spring onion greens, sliced green chillies, and a lemon or lime wedge. Drizzle with chilli oil or paste. Serve hot and enjoy your coconutty, spicy Vegan Burmese Khow Suey with all the toppings!

RECIPE NOTES

1. You can play around with the toppings based on what you like. Fried onions, garlic chips, crushed peanuts, lemon wedges, and fresh herbs are classic, but feel free to add sautéed chicken or prawns if you're not vegan and want to make it more filling.
2. Besan or gram flour not only thickens the coconut curry but also adds a nice depth of flavor. If you don?t have it, you can substitute with cornflour, though the flavor will be slightly different.
3. I have used vegetable broth to keep this recipe completely vegan. You can also use chicken broth or dissolve stock cubes or bouillon in water; whatever you have on hand works fine.