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Burmese Khow Suey - Curry Noodle Soup Recipe

  • 6servings
  • 60minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Onion 1 Large , finely chopped (For the Curry:)

  2. Boneless Chicken Â- 1 pound, cut into strips (you can use beef, shrimp, fish or mixed vegetables like carrots, green beans and cauliflower, if you like)

  3. Chickpea flour 1 Tablespoon (For the Curry:)

  4. Stock Â- 2 cups (or use water)

  5. Coconut cream milk Â- 1 can (400ml)

  6. Oil Â- Â 1/2 cup (peanut oil give excellent flavor)

  7. Ground cumin Â- 1 teaspoon (I roast the cumin before grinding it)

  8. Turmeric 1/2 Teaspoon (Curry powder Â- 2 teaspoons)

  9. Garlic Â- 2 teaspoons, minced

  10. Ginger 2 Teaspoon , grated (Curry powder Â- 2 teaspoons)

  11. Paprika or chili flakes Â- 1 teaspoon (donÂ't add this if you are using thai paste)

  12. Salt To Taste (Curry powder Â- 2 teaspoons)

  13. Cooked egg noodles or spaghetti Â- 2 packets ( you can use thin rice noodles if you like)

  14. Onion Â- 1 large, thinly sliced and deep fried until brown and crisp.

  15. Garlic, 1 bulb, slivered and deep fried until golden and crisp

  16. Lemons Â- 4, cut into wedges

  17. Boiled eggs Â- 2, chopped

  18. Spring onions Â- 1 bunch, finely chopped

  19. Coriander leaves Â- 1 small bunch, finely chopped

  20. 4 to 5, finely chopped

  21. Peanuts Â- 1 bowl, crushed

  22. Paprika or chili flakes - to sprinkle on top.

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1. Have all the accompaniment ready. This can be done a day prior to serving, except the noodles which need to be freshly boiled and drained.

  2. Prepare the curry paste by combining all the its ingredients in a large bowl. Blend well.

  3. MAKING 3. Use a large wok to a deep skillet to make the dish. Heat the oil over high.

  4. When hot add the onion and sauté it until it is soft and lightly browned.

  5. Now stir the prepared curry paste into the oil and sauté it until fragrant. Your kitchen will be filled with the divine aroma giving you a hint of what your curry will taste like.

  6. Next add the chicken or what ever you wish the main ingredient of your curry to be. Sauté to coat with the curry paste and until the chicken turns white.

  7. Add the chickpea flour and sauté for 2 to 3 minutes until cooked. Unroasted chickpea flour can give the curry an unpleasant taste. This is similar to making a roux for white sauce.

  8. Now gradually add the stock or water, stirring constantly to blend the ingredients and get a smooth consistency. You do not want a lumpy curry.

  9. Bring the curry to a boil, stirring constantly.

  10. . Reduce the heat to a gentle simmer and stir in the coconut cream milk.

  11. . Allow the curry to simmer gently, for about 20 to 25 minutes or until the chicken, or meat is tender, stirring occasionally. This is when flavors of all the ingredients marry each other.

  12. . While the curry simmers, boil the noodles. Make sure your noodles are not too soft and soggy. The curry makes them more soggy.

  13. SERVING 13. Place all your condiments and accompaniments in small bowls and place in a tray.

  14. . Dump the noodles into a large bowl.

  15. . Ladle the curry into another large bowl.

  16. . The way to eat this dish is to heap noodles into a bowl. Then drown them in the delicious hot coconut curry.

  17. . Add the toppings you like.

  18. . Your sure to have more than one helping!

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