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Khow Suey By Chef Ajay Chopra

Khow Suey

Khow Suey is a traditional Burmese noodle broth. Chef Ajay Chopra shares the recipe of this comforting one-pot meal.
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Serves

3

Cooking Time

10-15 Min

Meal Type

soup

Preparation Time

15-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For the paste

    • onions

    • garlic cloves

    • ginger

    • fresh red chillies

    • lemongrass

    • salt to taste

    • turmeric powder

    • water

  • For the broth

    • 1 tbsp refined oil

    • prepared paste

    • 1 tsp turmeric powder

    • 1/2 cup gram flour

    • 2 cups vegetable stock

    • salt to taste

    • 1 cup diced carrots

    • 7-8 cauliflower florets

    • 1/2 cup diamond shaped yellow zucchini

    • 1/2 cup diamond shaped baby corn

    • 1 tsp sugar

    • 1 cup coconut milk

    • 1 cup boiled noodles

  • For topping

    • egg omelette strips

    • peanuts - roasted

    • chilli flakes

    • fried garlic

    • fried onion

    • coriander leaves

    • boiled egg

    • green chillies

    • ginger - julienned

    • spring onions

    • fried noodles

PREPARATION

  1. 1

    First make a paste with onions, garlic, ginger, fresh red chillies, salt, turmeric powder and water.
  2. 2

    Now take a pan, put some oil and then add the paste and sauté for some time.
  3. 3

    Now add gram flour into it and mix everything well.
  4. 4

    Add the stock or water and whisk the mixture for some time to avoid lumps.
  5. 5

    Now put all the vegetables one by one and add salt and cover the lid.
  6. 6

    Allow it to boil for some time. After the vegetables are boiled add coconut milk and cook for some time. Take it out from the flame.
  7. 7

    Take a serving bowl, add boiled noodles, top it with green onions, peanuts, chilli flakes brown garlic and onions, lime juice, chilli oil etc. and then add fried noodles on top of it and garnish with coriander leaves.

Khow Suey is a traditional Burmese noodle broth. It combines a coconut milk-based curry with noodles and a wide variety of toppings like fried garlic, fried onion, chillies etc. Traditionally, this broth is made with chicken but beef, shrimp, or other seafood varieties are also used. Vegetables can be substituted for the meat to make a vegetarian version.

Here, the chef makes the vegetarian version of this dish by adding carrots, cauliflower, zucchini etc. Chef adds a special paste to this soup which enhances its flavour. 

Khow Suey with its mélange of flavours and textures is a soul satisfying food. 

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