Name: Veg Khow Suey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 3 clove Garlic,; 1 Inch Piece Ginger,; 2 Green Chilli, or red; 2 tbsp Coriander Leaves, chopped; 1/4 tsp Coriander Seeds,; 4 to 6 Black Pepper,; 3 cup Vegetable Broth,; 1 cup Coconut Milk,; 120 g Noodles, boiled; 1 tbsp Cooking Oil,; 1 Onion, medium, chopped; 1/2 cup Carrot, chopped; 1/4 cup French Green Beans, diced; 1/2 cup Mixed Bell Pepper, diced; 1/4 cup Tofu, cubed; 1/4 tsp Turmeric Powder,; 1/2 tsp Red Chilli Powder,; Salt, to taste; Spring Onion Greens, chopped, to garnish; Coriander Leaves, chopped, to garnish; Chilli Oil, as needed; Roasted Peanuts, crushed or whole, as needed; Spring Onion, chopped, as needed; Onion, chopped, as needed; Lemon wedges, as needed; Crispy Fried Garlic, as needed; Crispy Fried Onion, as needed; Chilli Flakes, as needed; Coriander Leaves, chopped, as needed

There is something in the name of this dish that just attracted me so much. Initially, I laughed and thought what name is this but the more I looked at the dish, the more I wanted to try it out. I read about this recipe and came to know that it is quite popular in Burma. The way it is served makes it even more enticing. A bowl with noodles, pour over coconuty soup with all your favourite colourful veggies. Then top it up with crunchy garlic, fried onions, chilli oil that makes everything deliciously chilly. Cherry on the top is raw, crunchy onions with lemon juice. That takes the taste to moon and beyond 😀

Are you also drooling or is it just me? My mouth is literally flooding. I guess I have to make it once I am done with writing this blog. You also make it so that we can enjoy it together.

If you are in a hurry, watch the video instead.

Before making this recipe, prepare following things:

Vegetable Broth: I always make vegetable broth using the peels of veggies. Even the peels contain so much nutrition that why to throw them away when you can make a flavourful broth from it. Just dump everything in a pot, add water, some seasonings and let it brew on low flame. Here is the recipe for vegetable broth.
Chilli Oil: I always keep chili oil in my refrigerator. I use it a lot in noodles, fried rice, ramen and sometimes as a dip too. This is quite important for Khao suey too. So, don’t ignore this. Here is the recipe for flavourful homemade chili oil.
Fried Garlic and fried onion: We both love garlic. Although I am not a big fan of deep-frying stuff but for this recipe, I did that. 2 words – Too Good. You don’t need to pour a lot of oil into a pan and fry garlic and onion. If you have a tadka ladle that is deep enough would work absolutely fine. Just heat some oil and fry thinly sliced garlic and onions and fry till they are slightly golden. Do not darken else they would taste bitter. Make sure that you fry both these separately as they take different times to fry.

Once you have these things ready, you are all set to make veg khow suey. If you try this recipe, do share the photos on instagram and tag us too @marriedfreiends. We love to see your recreation of our recipes.

Enjoy 🙂

Ingredients

For Paste

3 clove Garlic
1 Inch Piece Ginger
2 Green Chilli or red
2 tbsp Coriander Leaves chopped
1/4 tsp Coriander Seeds
4 to 6 Black Pepper

For Soup

3 cup Vegetable Broth
1 cup Coconut Milk
120 g Noodles boiled
1 tbsp Cooking Oil
1 Onion medium, chopped
1/2 cup Carrot chopped
1/4 cup French Green Beans diced
1/2 cup Mixed Bell Pepper diced
1/4 cup Tofu cubed
1/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
Salt to taste
Spring Onion Greens chopped, to garnish
Coriander Leaves chopped, to garnish

For Plating

Chilli Oil as needed
Roasted Peanuts crushed or whole, as needed
Spring Onion chopped, as needed
Onion chopped, as needed
Lemon wedges as needed
Crispy Fried Garlic as needed
Crispy Fried Onion as needed
Chilli Flakes as needed
Coriander Leaves chopped, as needed

Steps

Paste

Add all the ingredients in a mortar pestle and crush till it forms a coarse paste.
You can add more whole spices like cinnamon, cardamom, cloves.

Soup

Heat cooking oil in a pan.
Add prepared paste and turmeric powder. Saute till the raw smell of the paste goes.
If it sticks to the bottom of the pan, deglaze with a little bit of broth and cook till all the moisture is evaporated. It may take 1-2 minutes.
Add onion, carrots, and green beans. Mix well.
Add red chili powder and vegetable broth. Mix. Cover and cook till the vegetables are soft.
Add tofu, capsicum, coconut milk, and salt to taste. Mix and let it cook for another 2-3 minutes only.
Did you notice a thin layer of oil floating on top?
Switch off the flame and add spring onion and coriander leaves. It is ready to serve now.

Plating

In a bowl, add noodles first.
Top it up with the prepared soup.
Garnish it with the toppings of your choice. I prefer all the toppings mentioned but you can add anything that you have and like.
Serve hot and Slurp.