Burmese Vegetable Khow Suey

Burmese Vegetable Khow Suey- Khow suey is a one-pot aromatic noodle soup dish served with a melange of contrasting condiments.

Khow Suey is a one-pot soup meal made of noodles and curried vegetables with coconut milk, served with a variety of delightful condiments. It was originated in North Eastern part of Burma, which shares it's coastline with India, China and Thailand.

Vegetarian Khow Suey, a marvelous creation to spice up your day. The relishing flavour, the tempting texture and the amazing aroma of Vegetarian Khow Suey is just mouth-watering.😋😋

A couple of weeks ago one of my friend from India who lives in London, invited us over for a Burmese Khow Suey dinner. Sometimes we fall in love with few dishes at the very first bite and this Burmese Khow suey was one such dish for me. It was so delicious that this noodle soup dish had to find its way to our home too. 
I checked few recipes available on internet and I thought about giving it a try. It is so easy to make that it can even be tried by beginners. Do not get worried seeing the number of ingredients and the long procedure, it is actually quite simple to make. Just that you need to chop a lot of vegetables and deep fry a few things for toppings which you can do prior hand. This authentic and mouthwatering Khow Suey takes 30 minutes for the preparation and 30 minutes for cooking. It is so delicious and is liked by people of all age groups. You can find Khow Suey at many restaurants and you can also prepare this at home as well. 
A few secret ingredients in Vegetarian Khow Suey make it the way it is served in restaurants. I am using homemade Thai curry paste. It has more flavour than shop-bought versions. Key ingredients for green Thai paste are lemongrass and green chillis.  Lemongrass is a stalky plant with a lemony scent that grows in many tropical climates, most notably in Southeast-Asia. A common ingredient in Thai cooking, lemongrass provides a zesty lemon flavor and aroma to many Thai dishes. Lemon juice (or lime) may be substituted for lemongrass in a pinch, but citrus fruits will not be able to fully replicate its particular qualities. 
Lemongrass is also thought to have numerous health benefits, especially when used in combination with other Thai spices such as garlic, fresh chilies, and coriander.

I used egg noodles for my Khow Suey. You can use regular rice noodles or spaghetti and cook according to package instructions. Don’t forget to put salt in the water while cooking the noodles. For the topping/condiments of my Khow Suey I used crispy fried red onions, fried and crushed peanuts, fried garlic, fried noodles, chopped cilantro, chopped green onions and a wedge of lemon. 
Mildly spiced gravy poured over a bed of noodles and is topped with various condiments which add the much needed crunch in each and every bite. The crunchy bits of fried garlic, onion and crushed roasted peanuts and green onions are very special for a Khow Suey bowl. I just love them in my toppings and I always add them generously to jazz up my khow suey bowl.😊 
Try this recipe at home to impress your family or friends. This Burmese dish is a burst of flavours in your mouth with each spoonful of this.😊 
Cuisine: Burmese

Category: Main Course

Recipe Servings: 4

Prep Time: 30 minutes

Cook Time: 30 Minutes 
Ingredients:

200 gm noodles

4-5 baby corn, diced

2 medium carrots, peeled and sliced

¼ medium broccoli, separated into florets

1 medium zucchini, sliced with skin

5-6 french beans, sliced diagonally

1 medium onion, finely chopped

2 cloves grated garlic

½ tbsp grated fresh ginger (about 1.5 inch)

2 tablespoon gram flour

½ teaspoon turmeric powder

½ teaspoon red chilli powder

1 dry red chilli

2 green chillis

2 inch stalk lemongrass

1 can coconut milk

1 tablespoon lime juice

3-4 tablespoon olive oil for frying
Crushed black peppercorns to taste

Salt to taste

For the garnish

2-3 Garlic cloves Sliced and fried

2 onions sliced lengthwise and fried

2 tablespoons Chopped Coriander leaves

1/4 cup Noodles Fried

1/4 cup roasted peanuts

1 tablespoon finely sliced green chilies (optional)

1 tablespoon finely sliced green onions

2 Lime wedges

Chilli oil (2-3 Green chilies, finely chopped and soaked in 2 tbsp vinegar for a day) optional

Instructions

For Noodles:
Boil the water required for noodles along with salt. Add the noodles and cook till the noodles are done. Drain and rinse in cold water. Drain and keep aside.

For toppings and garnishes:
Heat 3-4 tablespoons of oil in a small wok/skillet. Then fry the garlic slices until they turn a light golden. Using a slotted spoon remove them as soon as they turn golden (it’s literally take a few seconds to turn from golden to burnt) and place them on a paper napkin to drain the excess oil.

Cut the onion lengthwise, separate the layers into strands and fry them in the same oil the same way you fried the garlic, until it turns golden. Remove the fried onions with a slotted spoon and place them on a paper napkin to drain the excess oil. If you are using a small pan then it’s best to fry them in batches so that they brown evenly.

Coarsely crush the roasted peanuts, chop the cilantro, finely slice the green onions diagonally and keep them all aside in separate little bowls. I am using fried noodles as well (optional).

For Green Thai Curry Paste:
Heat 1 tablespoon of oil in a non-stick pan. Add onions and sauté till soft. Add grated ginger & garlic along with the chopped lemongrass and green chillis, sauté for 2 minutes. Cool and transfer into a grinder jar. Add handful of coriander leaves and grind to a fine paste.

For soup/gravy:
In the same pan add 1 tablespoon oil and add 1 dried red chilli and ground paste along with gram flour, mix well and sauté for 5-6 minutes. Add the turmeric powder, chilli powder and coriander powder and mix well.

Now reduce the flame and add the water or vegetable stock slowly and keep mixing it nicely to avoid the lump formation.

Add the chopped vegetables at this stage with salt and black pepper powder, mix well and let the vegetables cook in the gravy.

When the vegetables are half cooked, add coconut milk and cook further.

Boil till the sauce thickens to the desired consistency and the vegetables are cooked through. Gravy should be neither thin nor very thick.

Turn off the heat. Squeeze the lime juice into the sauce for a touch of tanginess. It lifts the taste up of the whole dish, I promise! Now cover and keep it aside. At the end of all the prep work, my condiment station looked like this.

For Serving:

Take the serving bowl and add some noodles. Pour the gravy so that the noodles are well covered. 
Garnish with roasted and crushed peanuts, finely sliced green onion and chili peppers, fried garlic, browned onions, chopped coriander leaves and fried noodles. Drizzle some chilli oil and Serve hot. 

I personally like all the toppings and lot of it! Mix and Sluuuurp!😋😋

RECIPE NOTES

I would definitely recommend using all the garnish ingredients including fried garlic.
Be generous with all the toppings. They add nice taste and crunch to khow suey.
There is no particular order for the condiments. It is fun to create your own khow suey bowl according to your taste buds.
It should be served and eaten piping hot.