Vegan Khow Suey

Burmese Khow Suey served in a white bowl with all the toppings and noodles

Burmese Khow Suey or khao soi is easier than you think! The curry paste is really simple and you can add veggies, chicken or any other meat of choice. Its comfort food and kid friendly.

Course Main Course

Cuisine Burmese, Thai

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 536kcal

Author Richa

Ingredients

Curry Paste

8-10 cloves Garlic
½ tablespoon Ginger
3 tablespoon Coriander stems only
½ teaspoon Whole Coriander Seeds
2 teaspoon Fresh Turmeric
2 Shallots
½ teaspoon Whole Peppercorns
2 Green Chillies

Coconut Broth

2 tablespoon Oil
4-6 Garlic sliced
3-4 Shallots sliced
2 Birds Eye Chillies slit lengthwise
8-10 Curry Leaves
4 cup Vegetable Broth/Water
2 tablespoon Besan Gram flour
2 stalks Lemongrass white part only
⅓ cup Carrot thickly sliced
¼ cup Green Beans cut into 1 inch pieces
⅓ cup Bell Pepper diced
½ cup Mushroom quartered
1 tablespoon Soy Sauce
1 teaspoon Salt
½ cup cubed Tofu
1½ cups Thick Coconut Milk

Noodles

250 gram Noodles
1 tablespoon Oil
1 teaspoon Salt

Toppings

2-3 tablespoon Coconut Oil
¼ cup Shallots thinly sliced
1 inch piece Ginger julienned
1 tablespoon Garlic thinly sliced
⅓ cup cooked Noodles
¼ cup Groundnuts (peeled)
3 Green Chillies thinly sliced (optional)

Metric - US Customary

Instructions

Curry Paste

Grind all the ingredients into a smooth paste using a blender or food processor. Add a little water while blending. Set aside.

Coconut Broth

Use a mortar and pestle to lightly crush the lemongrass for the broth.
Heat oil in a large pot or wok. Add the garlic and sauté lightly. As the garlic begins to gain colour, add the shallots, fresh red chilli and curry leaves. Stir and sauté for 2-4 minutes until the shallots become slightly translucent.
Add the ground paste and cook over a medium flame for 4-5 minutes or until the raw smell goes away. Add the gram flour and stir to combine. Cook further for 2 more minutes, stirring continuously. Slowly add the vegetable broth and keep mixing till there are no lumps.
Add the vegetables, crushed lemongrass, soy sauce, salt and simmer for 20 minutes and let the flavours infuse well in the broth. You can simmer it for longer for a more intense flavour.
Add tofu and coconut milk and mix well. Turn off the flame and set aside to serve.

Noodles

In a stockpot, bring water to a boil. Add some salt and oil to the water to prevent noodles from sticking. Add the noodles and follow the package instructions to cook it.
In the absence of cooking instructions, simply add the noodles and cook for 3-4 minutes or until the noodles are soft but still have a slight bite to it. Drain the noodles and give it a quick rinse in cold running water and set aside.

Toppings

Heat coconut oil in a saucepan over low heat. Add sliced shallots and fry till it becomes golden brown. Use a skimmer to remove the shallots and place over a paper towel to remove excess oil.
In the same pan, add garlic and fry till it browns. Remove and place over a paper towel.
Now add ginger and fry it for a minute till the ginger softens. Remove and place over a paper towel.
Next fry the noodles till golden brown to make it crunchy. Remove and place over a paper towel.
Wipe down the pan and add the groundnuts and lightly dry roast them for 1-2 minutes and keep aside.

Serving

To serve, assemble all the toppings on a serving platter. Arrange a bowl with fresh noodles, top it over with the coconut milk broth and add your choice of toppings and enjoy it hot!

Video

Notes

Lemongrass use fresh lemongrass to make the broth as it is imperative to the flavour of the dish. If you can't get your hands on fresh lemongrass, use dry lemongrass leaves. Tie them up in a muslin cloth and simmer along with the broth, discard before serving.
Toppings the toppings can vary based on your taste. You can also add sautéed chicken or prawns if you like to make it a whole meal.
Gram flour is used in this recipe not just for thickening but also adds to the flavour. If you don't have gram flour, you can use cornflour.
Vegetable Broth as this is a vegan recipe, I've used vegetable broth. It can be substituted with chicken broth as well. You can even use ready store-bought boullion or stock cubes, dissolved in water.

Nutrition