A Burmese one-pot meal bursting with flavors and gorgeous colors is what Khow Suey is all about! I first got the taste of it at a small Tibetian shack in Bangalore....the taste kept lingering on until a friend of mine made it for a dinner party. I still don't know why I kept myself from making this wonderful curry sooner than now....but finally I'm glad I did....coz boy oh boy!!! Flavorful coconut curry broth, noodles, fried onions, fried noodles, chilli flakes, peanuts, lime and cilantro....one pot couldn't get more flavor-muddled than that! I have found my ultimate go-to comfort food... For me it beats dal chawal...sorry to some of you who would disagree....but try it to believe it! :)
Khow Suey calls for some elaborate ingredients like lemon grass and authentic spices in the curry paste. I know people who add Maggi flavor blocks or Aromat for an instant version. Mine is also an instant version but I used Knorr soup to do the trick for me.
Here's the super simple recipe~
For the curry-
1 pkt Knorr premium Veg Thai soup
100ml coconut milk
1 cup mixed veggies of your choice (broccoli, cauli, carrots and beans)
1 medium onion finely chopped
3-4 garlic pods finely chopped
1 tsp turmeric pwd
Salt to taste
2-3 tsp oil
Water to dilute
Mix Knorr soup mix with 300ml water and set aside.
In a sauce pan, heat oil, add onions and garlic and saute for 3-4 minutes.
Add veggies and saute until veggies are partially cooked.
Add turmeric powder and Knorr soup mix. Add additional water and salt to taste. Let it come to a rolling boil. Simmer for 3-4 minutes. Switch off the flame and add coconut milk. Curry broth is ready.
To serve ~
1 pkt plain noodles (boiled, oiled and kept aside)
Fried onions
Fried noodles
Spring onions fine chopped
Chilli flakes
Roasted peanuts
Lime wedges
Chopped cilantro
Add a handful of noodles to a soup bowl, top with curry broth and leave it up to your guests to top with remaining garnishes as per their choice. Serve hot....best for a nice wintery evening! Enjoy!
:)
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