Ingredients for the soup
Chopped vegetables - 2 cup
( I used carrot, bell pepper, zucchini, baby corn and mushroom)
Vegetable broth / stock - 3 cup
(add more or less according to the thickness you want)
Coconut milk - 2 cups
Slightly crushed lemon grass stem - a finger size
Chopped ginger and garlic - 1 tsp
Dry red chilies -2
Slit green chilies - 2
Gram flour / Besan - 1 tsp
(diluted in some broth)
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Salt to taste
Jeera powder - 1/4 tsp
Soy sauce - 2 tsp
Sugar - 1/2 tsp
Sesame oil - 1 tsp
Other ingredients for garnish
|Burmese Khow Suey|
Fried garlic till brown
Fried onion till brown
Chopped spring onions
Chopped coriander leaves
( Add all the above ingredients as needed)
Heat oil in a pan and add the ginger, garlic, red chilies and green chilies sauté till color changes.
Add the vegetables and sauté, add the broth soy sauce, sugar, salt, dry powders, lemon grass and cook in low flame till vegetables are cooked.
Add the dilute gram flour and give a boil , reduce the flame and add the coconut milk and give a boil and switch off the stove.
Do not boil the soup too much. Gram flour is added so that the coconut milk will not curdle .
Switch off the flame and discard the lemon grass stem , add 1 tsp lemon juice and mix.
Take a wide bowl place some cooked noodles pour the soup on top and garnish with fried garlic, fried onions, spring onions, coriander leaves, chilly flakes, crushed peanuts and a lemon wedge.
Mix and enjoy hot!
Meat eaters can add chicken to the soup.
Thanks for visiting !