Here’s my vegetarian version of the hearty Burmese khow suey! Learn how to get the authentic Burmese curry broth flavours, so you can tuck into this warm bowl of comfort food whenever you want a pick-me-up!

Coconut Broth

Full Recipe: [ Ссылка ]

Curry Paste:
8-10 cloves Garlic
½ tbsp Ginger
3 tbsp Coriander stems only
½ tsp Whole Coriander Seeds
2 tsp Fresh Turmeric
2 Shallots
½ tsp Whole Peppercorns
2 Green Chillies

Coconut Broth:
2 tbsp Oil
4-6 Garlic sliced
3-4 Shallots sliced
2 Birds Eye Chillies slit lengthwise
8-10 Curry Leaves
4 cup Vegetable Broth/Water
2 tbsp Besan Gram flour
2 stalks Lemongrass white part only
⅓ cup Carrot thickly sliced
¼ cup Green Beans cut into 1 inch pieces
⅓ cup Bell Pepper diced
½ cup Mushroom quartered
1 tbsp Soy Sauce
1 tsp Salt
1/2 cup cubed Tofu
1½ cups thick Coconut Milk

Noodles:
250 gram Noodles
1 tbsp Oil
1 tsp Salt

Toppings:
2-3 tbsp Coconut Oil
¼ cup Shallots thinly sliced
1 inch piece Ginger julienned
1 tbsp Garlic thinly sliced
1/3 cup cooked Noodles
¼ cup Groundnuts (peeled)
3 Green Chillies thinly sliced (optional)

Instructions:

Curry Paste:
Grind all the ingredients into a smooth paste using a blender or food processor. Add a little water while blending. Set aside.

Coconut Broth:
Use a mortar and pestle to lightly crush the lemongrass for the broth.
Heat oil in a large pot or wok. Add the garlic and saute lightly. As the garlic begins to gain colour, add the shallots, fresh red chilli and curry leaves. Stir and saute 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 broth 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 broth. 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 stockpot, 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. In the absence of cooking instructions, simply add the noodles and cook for 3-4 minutes or until the noodles are soft but still have a slight bite to it. Drain the noodles and give it a quick rinse in cold running water and set aside.

Toppings:
Heat coconut oil in a saucepan over low heat. Add sliced shallots and fry till it becomes golden brown. Use a skimmer to remove the shallots 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.

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

Timestamps:
0:00 - Introduction
0:25 - Curry Paste
1:12 - Stir Fry Aromatics
1:37 - Add Curry Paste
2:18 - Add vegetables and seasonings
2:57 - Coconut Milk
3:12 - Tofu
3:19 - Cook Noodles
3:36 - Shallow Fry Toppings
4:12 - Plate and Serve

свернуть