Burmese Khow Suey- noodle dish with coconut milk soup and served with an assortment of toppings like fried garlic, fried onion, cilantro etc. The dish is traditionally made with meat but this vegan version includes veggies like mushrooms, carrots cooked in the coconut milk flavored soup!
5 oznoodlesI use ching hakka noodles, or use any egg noodles
For the paste
2inchgingerroughly chopped
9-10garlic clovesroughly chopped
2tablespoonsoilI used avocado oil
2stalkslemongrasschopped (after removing hard outer layer)
1/2cupcilantro leaves
1/2teaspoonturmeric powder
Coconut Broth
2tablespoonsoilI used avocado oil
3wholedried red chilies
15curry leaves
2 x 13.5oz cancoconut milkI used Chakoh brand, one can full fat and one lite
4-5ozmushroomssliced
2carrotscut into rounds
1/2cupsweet cornI used frozen
1teaspoonsaltor to taste
2cupsvegetable broth
1smalllimejuice of
Toppings
2-3tablespoonsoilfor frying
4-5largegarlic clovessliced
1mediumonionsliced
chopped cilantro
chopped green onions
roasted peanuts
red chili flakes
lime wedges
Instructions
Boil the noodles according to instructions on the package. I used Ching's Veg Hakka Noodles and boiled according to instructions on the package and then drained using a colander.
To a blender add ginger, garlic, 2 tablespoons oil, lemongrass, cilantro and turmeric powder. Grind to a smooth paste and set aside.
Press saute button on the Instant Pot. Once it displays hot, add 2 tablespoons oil and then add broken dried red chilies and curry leaves. Saute for few seconds.
Then add the ground ginger-garlic-lemongrass-cilantro paste to the pot. Saute for 1-2 minutes, stirring constantly.
Add in the coconut milk. As you can see in the pictures above, the bottom of the pot burnt a bit while stirring the paste so after you add coconut milk, use a wooden spatula to scrape the bottom. Make sure there's no brown bits and nothing stuck at the bottom of the pot.
Then add the veggies (mushrooms, carrots, sweet corn) and the salt.
Add in the vegetable broth.
Close the lid and press the manual or pressure cook button. Cook on high pressure for 3 minutes with the pressure valve in the sealing position.Quick release the pressure.
Open the lid and squeeze in fresh lime juice. If the soup looks thick, you may add more veg broth at this point.
For the toppings- heat 2 to 3 tablespoons oil in a pan. Then fry sliced garlic until golden and crispy. Remove on paper and then in the same oil fry the sliced onions until golden brown.
To serve Khow Suey, place the coconut soup in a large bowl and add the boiled noodles. Top with fried garlic, fried onion, chopped cilantro, chopped green onions, red chili flakes and lime wedge. Serve hot!
Stove-top Instructions
To make the dish on stove-top, boil the noodles as directed. To make the broth, follow the same steps and after adding the veggies, coconut milk and broth, cover and cook for around 10 minutes until veggies are done. Then squeeze in lime juice.