Vegetarian Khao Suey Recipe
Khao Suey (or Khow Suey) is a cherished dish from Burma (Myanmar), a creamy noodle soup that’s an explosion of flavour and texture.
Servings: 4 adults
Calories: 378kcal
Equipment
- Blender
Ingredients
Ingredients For Curry Paste:
- 6 garlic cloves
- 1 inch ginger, chopped
- 1 green chilli (optional)
- 8 fresh coriander stalks
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon black peppercorns
- 1 tablespoon water
Ingredients For Soup:
- 1 tablespoon coconut oil
- 1 sprig curry leaves
- 2 tablespoon gram flour (besan)
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon salt or to taste
- 2 Cup vegetable stock (get recipe)
- 1 ½ Cup mixed vegetables (carrot, baby corn, green beans, bell pepper)
- ⅓ Cup thick coconut milk
- Half a lemon, juice
- 200 gram uncooked noodles
Ingredients For Toppings:
- Crispy Noodles
- Mung Bean Sprouts
- Chilli Flakes or Chilli Oil
- Fried Onion and Garlic
- Roasted Unsalted Peanuts
- Green Onion, finely chopped
Instructions
Prep Work For Khao Suey:
- In a blender, combine all the ingredients for the Curry Paste. Add a splash of water if needed, and blend until you have a smooth, vibrant green paste. Set aside.
- In a measuring cup, whisk together the vegetable stock, gram flour, and spices. Whisk nicely to evenly combine. Set aside.
- Boil the noodles according to package instructions (usually with a pinch of salt and a drop of oil). Drain, rinse with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside.
- Arrange sliced onion, ¼th of boiled noodles, garlic, and peanuts in the basket of air fryer. Spray with oil. Air Fry at 180 degree celcius till they become crisp and golden. Alternatively you can deep fry them in oil on stovetop.
Make the Coconut Broth:
- In a large pot or wok, heat oil over medium heat. Add the curry leaves and sauté until fragrant.
- Add the prepared Curry Paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly. This step is crucial for flavour! Add the liquid mixture of stock and flour. Conitinuously stir to avoid lumps.
- Simmer the soup over low heat till it starts becoming thick and luscious. Add the chopped vegetables (carrots, baby corn, etc.), coconut milk, and cook for about 5 minutes, or until the vegetables are tender.
- Remove from heat and stir in the lime juice and salt to taste.
- Place a generous portion of the cooked noodles in a deep serving bowl. Ladle the hot, creamy coconut broth and vegetables over the noodles. Serve immediately with the platter of all the toppings on the side.
Video
Notes
- You can use store-bought roasted, skinned peanuts, fried onion, and garlic or the readymade crispy noodles instead of making them from scratch at home.
- Easy to cook vegetables like carrot, green beans, broccoli, zuchinni, baby corn can be added to Khao Suey. But make sure they are finely chopped so that they become part of the soup.
- If adding lemongrass to the soup, use the pale, fleshy part near the root. Bruise the stalks slightly before blending or simmering them whole in the broth (removing before serving) to release maximum flavour.
- Do not boil soup vigorously after adding the coconut milk as plant based milks are not meant for high heat cooking. They start splitting.
- Do not go overboard with the chillies or spices. The final flavour should be creamy, savory, and slightly tangy.
Nutrition
Calories: 378kcal | Carbohydrates: 50g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1862mg | Potassium: 410mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4093IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 4mg