Khao Suey, a Burmese soup full of flavours, is a full meal in itself. This mildly spiced, delicately flavoured soup is an extremely filling dish which can be had as a soup or as the main meal too. Normally tasted only in lavish and exotic wedding buffets, try making this recipe at home. The coconut-based soup is sure to be an instant hit at home in no time!
- Prep Time
- Cook Time
- 4 portions
- Difficulty Level Moderate
- (4.5 /5)
- 1 rating
- 1 packet noodles
- Mixed vegetables like broccoli, zucchini, baby corn, golden corn, carrots
- For paste : 1 onion, 3-4 lemon grass stalks, 1 inch ginger, 3-4 garlic pods, 3-4 black peppercorns, 2-3 green chillies
- 1/2 tsp haldi
- 4-5 basil leaves and stems
- 2 cups thick coconut milk
- For garnishing : 1/2 cup peanuts, 2 onions thinly sliced, 1/4 cup finely chopped garlic, 1/2 cup cut coriander leaves
- Oil to fry
- Juice of 1 lemon
- Salt to taste
- Boil, drain and keep the noodles aside.
- Put all the ingredients given for paste in a mixie jar a n d make a fine paste.
- Dice all the mixed vegetables into small cubes.
- Fry the peanuts, onions, garlic separately and keep ready for garnishing.
- In a pan, put in the ground paste and saute for a minute. Add all the diced vegetables, 1/2 cup of water, cover and steam for 3-4 minutes.
- Add haldi powder and the coconut milk.
- Tear 3-4 basil leaves roughly and throw in along with the stems for added flavour. Add salt to taste. Bring the soup to a boil.
- Now to plate it up, take a big bowl and put in 1/4 portion of the noodles.
- Pour the hot soup along with the vegetables over it.
- Garnish with general sprinkling of the fried peanuts, onions, garlic and coriander leaves. Add a dash of lemon juice and enjoy your hot and delicious Khao Suey!
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..