Burmese Khow Suey, a beautiful creamy and tasty soup which I had in a fine dining restaurant at Pune.
I became crazy with its creamy delicious taste and beautiful aroma, I couldn't stopped myself for having more than 1 servings and neglecting chicken and fish fingers altogether. Its served with variety of toppings and that's makes it more delicious, just add a dash of fresh lemon juice and that taste gets you. So I decided to replicate this at home. After referring 1-2 recipes from Internet here is my version for the same.
Ingredients:
2 cups of thick coconut milk
1 onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp turmeric
4-5 curry leafs
1 tsp coriander powder
1 tsp cumin seed powder
2 tsp oil
1 tsp Indian yellow lentil (chana daal) powder
1 root of lemon grass finely chopped
Method:
Add 1 tsp oil in woke and saute onion first till they become pink in color
Add in ginger and garlic pastes and saute a while.
Add in turmeric powder, curry leafs, coriander powder, cumin seed powder, chopped lemon grass and saute for while.
Let this mixture cool down, then add in yellow lentil powder and blend to make a fine paste, you can add little water just to make sure no lumps are left in paste.
Add in 1 tsp oil and saute this paste for a while, season with salt and red chilly powder (if you wish to make it bit hot)
Stir in coconut milk and now you should start getting aromas of all the spices, simmer for while.
You can add little water if mixture become too thick, just simmer for a while if water is added.
Thats it "Khow Suey" is ready.
How to serve it:
Serving this soup is an art altogether which determines final taste of your soup.
Generally these toppings are used:
- roasted unsalted peanust
- red chilies cut in thin strips (de-seeded)
- finely chopped fresh coriander leaves
- fried noodles
- finely chopped fried garlic cloves
- lime wedges
- boiled rice noodles
- sprouts
I served by adding little fried noodles, roasted peanuts, red chilly stripes, coriander leaves, garlic and dash of fresh lime juice, and topped with soup. Trust me it looks and taste delicious.
I became crazy with its creamy delicious taste and beautiful aroma, I couldn't stopped myself for having more than 1 servings and neglecting chicken and fish fingers altogether. Its served with variety of toppings and that's makes it more delicious, just add a dash of fresh lemon juice and that taste gets you. So I decided to replicate this at home. After referring 1-2 recipes from Internet here is my version for the same.
Ingredients:
2 cups of thick coconut milk
1 onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp turmeric
4-5 curry leafs
1 tsp coriander powder
1 tsp cumin seed powder
2 tsp oil
1 tsp Indian yellow lentil (chana daal) powder
1 root of lemon grass finely chopped
Method:
Add 1 tsp oil in woke and saute onion first till they become pink in color
Add in ginger and garlic pastes and saute a while.
Add in turmeric powder, curry leafs, coriander powder, cumin seed powder, chopped lemon grass and saute for while.
Let this mixture cool down, then add in yellow lentil powder and blend to make a fine paste, you can add little water just to make sure no lumps are left in paste.
Add in 1 tsp oil and saute this paste for a while, season with salt and red chilly powder (if you wish to make it bit hot)
Stir in coconut milk and now you should start getting aromas of all the spices, simmer for while.
You can add little water if mixture become too thick, just simmer for a while if water is added.
Thats it "Khow Suey" is ready.
This is how it should look
How to serve it:
Serving this soup is an art altogether which determines final taste of your soup.
Generally these toppings are used:
- roasted unsalted peanust
- red chilies cut in thin strips (de-seeded)
- finely chopped fresh coriander leaves
- fried noodles
- finely chopped fried garlic cloves
- lime wedges
- boiled rice noodles
- sprouts
All toppings added
Final product
Giving it a try some time soon .. like the fact that it vegetarian .. though not Vegan .. Haha
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