Curry Paste For Khow Suey

This paste forms the base of the Khow Suey, and gives it that distinct flavour. It uses typically Asian fresh ingredients like garlic, ginger, coriander stems (don’t throw them away, they pack in so much flavour!), peppercorn and green chillies . These ingredients pack a punch into the dish. Grind these ingredients into a fine paste and keep it aside.

 Coconut Curry

The curry gives the dish the body, that soupy consistency which makes this dish so hearty and comforting. We start by cooking the curry paste with more aromatics, gram flour to thicken and for that nutty flavour, and water. Allow this curry to cook for about 20 minutes with veggies. At the very end, add coconut milk and mix it well. 

Noodles

This is by far the simplest part of the process. I like using noodles which are available easily in Indian supermarkets . You can also choose options like ramen noodles or any other noodles that is available to you . Make sure you splash some cold water on the noodles after draining them. Mushy noodles are never nice to eat, so don't overcook them. 

Toppings

The toppings are my favourite part ! Here’s a list of toppings you can add to your Khow Suey:

• Fried golden onions
• Sliced Onions
• Fried or fresh Ginger
• Fried Garlic Chips
• Finely chopped green chillies
• Lemon wedges
• Spring onions
• Crushed chilli flakes
• Chopped coriander or cilantro
• Crispy fried noodles 
• Chopped groundnuts (can add toasted groundnuts)

How To Serve Khow Suey

If you order this at a restaurant, you’ll be served a big bowl of Khow Suey with several mini bowls full of toppings like crunchy groundnuts, burnt garlic and ginger, crispy noodles and shallots. These little additions make the entire Khow Suey eating experience so much fun. Just place some big bowls next to this steaming hot soup, and sit back and watch as the food disappears in a matter of seconds… 

Vegetarian Khow Suey

Cuisine: Burmese.

Time: 30 min

Total ServingTime: 50 min

Ingredients

Curry Paste

• 8-10 cloves Garlic
• ½ tablespoon Ginger
• 3 tablespoon Coriander stems only
• ½ teaspoon Whole Coriander Seeds
• 2 teaspoon Fresh Turmeric
• 2 Shallots
• ½ teaspoon Whole Peppercorns
• 2 Green Chillies

Coconut Curry

• 2 tablespoon Oil
• 4-6 Garlic sliced
• 3-4 Shallots sliced
• 2 Birds Eye Chillies slit lengthwise
• 8-10 Curry Leaves
• 4 cup Vegetable Water
• 2 tablespoon Gram flour
• 2 stalks Lemongrass 
• ⅓ cup Carrot thickly sliced
• ¼ cup Green Beans cut into 1 inch pieces
• ⅓ cup Bell Pepper diced
• ½ cup Mushroom (optional)
• 1 tablespoon Soy Sauce
• Salt to taste
• ½ cup cubed Tofu
• 1½ cups Thick Coconut Milk

Noodles

• Noodles (pack of2)
• 1 tablespoon Oil

Toppings

• 2-3 tablespoon Coconut Oil
• ¼ cup Shallots thinly sliced
• 1 inch piece Ginger 
• 1 tablespoon Garlic thinly sliced
• ⅓ cup cooked Noodles
• ¼ cup Groundnuts (peeled & tossed)
• 3 Green Chillies thinly sliced (optional)

Instructions

Curry Paste

• Grind all the ingredients  mentioned above into a smooth paste using a food processor. Add a little water while blending. Set aside.

Coconut Flavoured Water

• crush the lemongrass for the broth.
• Heat oil in a large pot or wok. Add the garlic and sauté lightly. As the garlic begins to change colour, add the roasted onions, fresh red chilli and curry leaves. Stir and sauté for 2-4 minutes until the shallots become slightly translucent.
• Add the ground paste and cook over a medium flame for 4-5 minutes or until the raw smell goes away. Add the gram flour and stir to combine. Cook further for 2 more minutes, stirring continuously. Slowly add the vegetable water and keep mixing till there are no lumps.
• Add the vegetables, crushed lemongrass, soy sauce, salt and simmer for 20 minutes and let the flavours infuse well in the curry. You can simmer it for longer for a more intense flavour.
• Add tofu and coconut milk and mix well. Turn off the flame and set aside to serve.

Noodles

• In a saucepot, bring water to a boil. Add some salt and oil to the water to prevent noodles from sticking. Add the noodles and follow the package instructions to cook it. Drain the noodles and give it a quick rinse in cold running water and set aside.

Toppings

• Heat coconut oil in a saucepot over low heat. Add sliced onion and fry till it becomes golden brown and place over a paper towel to remove excess oil
• In the same pan, add garlic and fry till it browns. Remove and place over a paper towel.
• Now add ginger and fry it for a minute till the ginger softens. Remove and place over a paper towel.
• Next fry the noodles till golden brown to make it crunchy. Remove and place over a paper towel.
• Wipe down the pan and add the groundnuts and lightly dry roast them for 1-2 minutes and keep aside.

• To serve, assemble all the toppings on a serving platter. Arrange a bowl with fresh noodles, top it over with the coconut milk broth and add your choice of toppings and enjoy it hot!

Notes

1. Lemongrass use fresh lemongrass to make the curry as it adds flavour of the dish. If you can't get your hands on fresh lemongrass, use dry lemongrass leaves. 
2. Toppings the toppings can vary based on your taste. I have given a list of toppings that can be served together based on your availability.
3. Gram flour is used in this recipe not just for thickening but also adds to the flavour. If you don't have gram flour, you can use cornflour. 
4. Vegetable water as this is a vegan recipe, I've used vegetable water You can even use ready store-bought boullion or stock cubes, dissolved in water. 

Here’s My  Version Of The Vegan Burmese Khow Suey!