Visualise this! Chill winter night , re-run of your favourite TV series and a bowl of hot noodle soup , with a goodness of all veggies , dash of spice , crunchy peanuts and slurpy noodles..MMMMMM…
The Khow Suey is a Burmese Noodle soup with its origins from the mountainous region. Traditionally , it’s a soup dish with meat , noodles and coconut milk , however I have adapted this recipe to suit the Indian Palate and also make it vegetarian.
4-5 baby corn, diced
1 medium carrot, peeled and sliced
1 cup broccoli, separated into florets
1 potato cubed
1 medium onion, finely chopped
1 Tbsp Garlic and Ginger paste
1/2 tsp turmeric powder
1 Tbsp oil
2 Tbsp gram flour
1 cup coconut milk
Salt to taste
1 tsp sugar
Crushed black peppercorns to taste
1/3 cup roasted peanuts
1 pack noodles ( 200 gms )
1 tsp red chilli flakes
1 tsp lemon juice
Few fresh spring onion sprigs for topping
1. Boil noodles and set them aside. – Follow instructions on the pack
2. Heat oil in a pan and add the garlic and ginger paste and saute them along with chopped onion.
3. Once done well , add the chopped vegetables and saute them for 10 minutes on medium heat.
4. Make a fine paste of the gram flour and turmeric and add them to the vegetable mixture. Add a cup of water and allow it to simmer for 5 minutes.
5. Now add the coconut milk , salt and sugar and allow it for another 2 to 3 minutes.
6. Add the boiled noodles at this point
7. Season it with pepper , chili flakes , lemon juice, roasted peanuts and spring onions and enjoy!