Burmese Khow Suey

A bowl of Burmese Khow Suey is all you need when you seek for comfort and calmness. The coconut broth is packed with flavour; the noodles and garish add the textures that you need for a complete dish. You might want to make a little more than this because you will not be satisfied with just a bowl!

Serves 4 

Ingredients 

For the paste

3 tbsp fresh Coriander stems

2 Green Birds Eye Chilli

½ tbsp ginger

1 small Onion (or 2 Shallots)

2 1/4 tsp fresh Turmeric

8-10 cloves of Garlic

½ tsp Black pepper corn

½ tsp Coriander seeds

For the coconut broth

2 tbsp Oil (preferably vegetable oil)

3 Garlic cloves (sliced)

1 ½ tbsp Gram flour (Besan)

 2 stalks Lemongrass smashed ( white parts only)

2 medium Carrots sliced

½ cup Beans cut into 1nch diagonal pieces

7-8 stalks Baby Corn diagonally cut (half cooked)

3/4th cup Broccoli Florets (blanched with salt)

4 cups vegetable stock (we used Urban Platter Vegetable Bouillon & Broth Powder as per packet instructions)

400 ml Coconut Milk (we use Dabur Hommade coconut milk)

Salt to taste 

For the noodles

Rice noodles as per your requirement 

For the garnish 

Fried Garlic (chopped)

Fried Peanuts

Fried Onion (sliced)

Method

For the paste 

Grind all the ingredients in a mixer with some water to make a nice paste.

For the coconut broth 

1. Heat oil in a wok, add garlic and sauté lightly.
2. Add the paste and cook it for 3-5 minutes, until the raw smell goes away.
3. Add gram flour and stir to combine, cook this together for a minute.
4. Now slowly add the Vegetable stock and stir continuously to avoid lumps. 
5. Add the vegetables and smashed lemongrass and simmer for 25- 30 minutes, till the vegetables are cooked well.
6. Add coconut milk, give it a mix. Add salt at this point if needed. Now bring this to a boil.

For the noodles 

1. Bring water to boil, add salt and oil to this.
2. Add rice noodles to this and cook as per packet instructions.

To assemble 

1. In a deep bowl, add noodles as per your liking.
2. Pour in the coconut broth
3. Garnish with the fried garlic, peanuts and onions as per your liking.

FAQS:

1. Fresh Turmeric can be replaced with ½ tsp turmeric powder.
2. You can use other noodles type, but rice noodles soak the broth and give a better flavor.
3. Adjust the quantities of the vegetables as per your pallet. 
4. If you use Urban Platter vegetable stock powder, avoid adding a lot of salt as the powder has some salt already. Wait till the end to add salt if needed.