- In a vessel place the water and bring it to a boil. Once boiling, add little oil, salt, and noodles. Allow it to boil till the noodles are cooked to 3/4th doneness. Once done, strain and set aside. Spread out on a clean surface or plate and allow it to cool down. dice carrot. Slice the red chilli. Take a blender, add roughly cut onion, half of garlic, ginger, coriander root, cumin seed, coriander seed, lemongrass and turmeric powder. Add little water and make a fine paste. Set aside. Heat the oil in a wok or pot. Add curry leaves and saute for a few seconds add red chili then the herb and spices paste. Saute for 2 minutes stirring constantly. As the paste is cooked, add coconut milk, sliced varrot, tofu, and add fresh basil, salt, and black pepper. Then add veg stock and close the lid. Cook for another few minutes, Add veg stock if needed. Open the lid and squeeze in fresh lemon juice, add jaggery powder. Place the noodles in a slightly large bowl. Then pour the khow suey curry, top with sliced onions, roasted garlic, peanuts, red chili, basil leaves, and lemon wedges on the side. Serve hot.
Burmese khow suey soup
#myrecipe
By Chandana Guptha
Mar, 26th
630
Servings
2 persons
Cook Time
30 minutes
Ingredients
23
- 25
Ingredients
- Oil
- Cardamom
- Turmeric
- Cumin powder
- Salt
- Noodles
- Peanuts
- Soy sauce
- Jaggery
- Ginger
- Lemon grass
- Curry leaves
- Onion
- Carrot
- Lemon
- Basil
- Spring onions
- Tofu
- Coconut milk
- Pepper
- Garlic
- Corinader
- Vegetable stock
- Red chilli
- Water
