Name: Khao suey recipe by Bobby Kochar at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: For khao suey paste :; 4 Large dried medium hot red chili, seeded OR 2 Thai Bird Chili; 3 Large Onions, chopped; 1 tsp Ginger paste; 1 tsp Garlic paste; 1 tsp Curry powder; Handful of Cilantro stems; 1 tsp Turmeric powder; 2 Kaffir Lime leaves; 1 stalk Lemon grass, bottom part only, chopped; 1tsp Whole coriander seeds; For the soup :; 2 tbsp Oil; 1 can Coconut Milk; 1 cup Vegetable / Chicken broth; 1 / 2 kg. Boneless chicken, Chicken, cut into small pieces / 2 cups mixed vegatables ( mushrooms, brocolli, baby corn ); 1 tsp Salt; 1 tbsp Light brown sugar / 1 tbsp Palm sugar; 1 tsp Light soy sauce; 2 Lemon's juice; Toppings :; 250 gms. Boiled and drained noodles; Fried onion slices; Fried Garlic; Spring onion greens; Chili oil; Chopped Cilantro Leaves; Lemon wedges; Roasted and crushed peanuts

ABOUT Khao suey RECIPE

Khao suey is a curried bowl of noodle based, vegetable and Coconut Soup, served with a delightful melange of garnishes. It was originated in North Eastern part of Burma, which shares it's coastline with India, China and Thailand. Primarily because of this reason, their dishes are influenced by Indian, Chinese and Thai cuisines.

Ingredients Serving: 4

For khao suey paste :
4 Large dried medium hot red chili, seeded OR 2 Thai Bird Chili
3 Large Onions, chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Curry powder
Handful of Cilantro stems
1 tsp Turmeric powder
2 Kaffir Lime leaves
1 stalk Lemon grass, bottom part only, chopped
1tsp Whole coriander seeds
For the soup :
2 tbsp Oil
1 can Coconut Milk
1 cup Vegetable / Chicken broth
1 / 2 kg. Boneless chicken, Chicken, cut into small pieces / 2 cups mixed vegatables ( mushrooms, brocolli, baby corn )
1 tsp Salt
1 tbsp Light brown sugar / 1 tbsp Palm sugar
1 tsp Light soy sauce
2 Lemon's juice
Toppings :
250 gms. Boiled and drained noodles
Fried onion slices
Fried Garlic
Spring onion greens
Chili oil
Chopped Cilantro Leaves
Lemon wedges
Roasted and crushed peanuts

Instructions

Soak dried red chillies in water for 15 to 20 minutes. Drain them and reserve the liquid.
Add all the ingredients of khao suey paste and red chillies to a blender and blend till smooth, often adding reserved liquid.
For soup :
Heat oil in a wok. Add Khao suey paste and cook till it turns dark.
Now add coconut milk and broth. Bring to boil.
Add vegetables / chicken and salt and cook till vegetables / chicken are done.
Add palm sugar / light brown sugar and soy sauce / fish sauce. Boil till it thickens to desired consistency.
Now divide noodles in four soup bowls. Pour soup over it and add toppings.
Serve and enjoy!

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