Veg Burmese Khao Suey Recipe
Veg Burmese Khao Swe
Burmese Noodle in Coconut Milk Soup
Vegan Noodles in Coconut Milk Sauce
Vegan Coconut Milk Soup with Noodles
How To Make Burmese Khao Suey
Vegan Khao Suey Recipe


VEG BURMESE KHAO SUEY Serves 3
Ingredients:
Noodles (boiled) – enough for 3
Carrots (small diced) – about ½ cup
French beans (chopped) – about ½ cup
Baby corn (chopped) – about ½ cup
Peas (boiled) – ½ cup
Curry leaves – 6 to 7
Besan/Gram flour – 3 tsp (heaped)
Light soy sauce – 2 tsp
Coconut milk – 1 ½ to 2 cus
Vegetable/Sesame oil – about 3 tblsp
Sugar – ½ tsp
Salt – to taste

FOR THE AROMATIC CURRY PASTE
Lemon grass (chopped) – 1 to 2 tblsp
Coriander stem (chopped) – a small bunch
Garlic cloves – 2 to 3 big ones
Ginger (sliced) – 1 inch
Green chilies – 1 to 2 as per taste
Shallots /Red onion (sliced) – ¼ cup
Coriander/Dhaniya powder – 1 tsp
Cumin/Jeera powder – ½ tsp
Turmeric/Haldi powder – 1/3 tsp
Water – 1/3 cup

FOR TEMPERING THE OIL
Cumin seeds/Jeera – a large pinch
Bay leaf – 1
Dry red chili – 1

FOR THE TOPPING
Roasted Peanuts (chopped) – ¼ cup
Spring onion (chopped) – 1 to 2 tblsp
Coriander greens (chopped) – 1 to 2 tblsp
Noodle (boiled) – 1/3 cup
Garlic (chopped) – 1 to 2 tblsp
Onion (chopped) – 1 small


Method:
1. Put the ingredients FOR AROMATIC CURRY PASTE in a mixer jar and blend to a smooth paste. Keep aside.
2. Heat the oil in a deep pan. Add in the ingredients FOR TEMPERING OIL. Cook briefly on medium heat till fragrant.
3. Add the aromatic curry paste and cook till oil separates. Pour in ¼ cup of water and cook it down. Add in the curry leaves and cook for a minute. Keep the heat low and add in the Besan.
4. Cook on low heat till the mixture starts to gather together into a lump. Pour in 1 ½ cups of water and mix well to get a smooth gravy that is lumps free. Use a whisk if necessary. Bring to a boil and season with salt and light soy sauce.
5. Add in the carrots and beans. Cover and cook for a minute. Add the baby corn and pour in about 1 ½ to 2 cups of water. Bring to a boil. Add in sugar. Mix well. Now add the peas and cook on medium for a minute.
6. Lower the heat and pour in the coconut milk. Mix well. Check and adjust the seasoning. Bring to a boil and turn off the heat.
7. FOR THE TOPPING, fry the noodles, garlic, and sliced onion separately till golden and crispy. Drain on absorbent paper and keep ready.
8. To serve the Khao Suey, take a soup plate or bowl. Use a fork to place a neat pile of noodles (for one serve) in the centre. Pour over the prepared soup generously. Sprinkle the fried noodles, garlic, onion, and the roasted peanuts on top. Garnish with the spring onion and coriander. Serve hot with a squeeze of lime.

Chapters
0:00 – About the recipe
0:24 – Aromatic curry paste
1:18 – How to make coconut milk soup
5:29 – Toppings for Khao Suey
6:15 – How to serve Khao Suey

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Let me know how it turned out in your kitchen… I would love to hear from you.

Till the next post …STAY SAFE…

Rinki Mukerjee