Khao Suey (burmese Style Curried Noodle Soup)

 

Khao suey is a rich and indulgent curried bowl of coconut soup that is cooked with noodles and served with a delightful melange of garnishes. In fact, the garnishes remind me of the concept of deconstructed ramen. This dish was exported from Myanmar to Eastern India and I have fond memories of it from childhood. I never did have a clear recipe for those brimming bowls of goodness that my grandmother affectionately served up; however, over time I have created my own recipe using fresh rice noodles, which keeps the recipe gluten-free and also gives it a softer touch. It can be made with regular noodles if desired, and for a vegan version, you can use shitake mushrooms instead of the chicken.

What you will need

2 tablespoons oil

1 medium red onion, diced

1 tablespoon finely grated fresh ginger

2 cloves garlic, minced

1/2 pound boneless skinless chicken, cubed

2 teaspoons powdered coriander

1 teaspoon powdered cumin

1 teaspoon turmeric

3/4 teaspoon red cayenne pepper

1/2 cup puréed tomatoes (optional)

2 tablespoons tamari

3 cups broth (chicken or vegetable)

1 cup coconut milk

1 medium zucchini, halved and thinly sliced

1 medium red bell pepper, chopped

1 cup chopped cauliflower

6 ounces rice noodles (medium thickness), preferably fresh

1 lime

2 tablespoons chopped cilantro

1/4 cup oil for frying

4 cloves garlic, thinly sliced

2 hard boiled eggs, sliced

Sliced jalapeno peppers

Sliced scallions

Thinly sliced carrots

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