Veg Khow Suey, Khao Soi Desi Style, Noodles in Curry | Kunal Kapur Burmese Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers a firmer texture and more protein.

egg noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber and nutrients.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without extra cost.

Heat a pan and add some oil, a bay leaf, black pepper, and cumin seeds, lightly sautéing until the cumin is well roasted.

Add chopped onion, garlic, ginger, and green chillies, stirring for 1-2 minutes without fully sautéing them.

Add turmeric, madras curry powder, and gram flour, sautéing the gram flour on low flame for about a minute to add thickness and flavor.

Add yoghurt to the mixture.

Add vegetables of choice (carrots, mushrooms, and broccoli), season with salt, and pour in a dash of water, cooking lightly to maintain crunch in the vegetables.

Add lots of coconut milk and bring to a boil, then remove from heat as the curry is ready.

Prepare boiled noodles by folding them on a fork for presentation, placing them in the center of the bowl.

Garnish the Khao Suey with chilly flakes, roasted peanuts, chopped spring onions, brown garlic flakes, brown onions, and a coriander sprig.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens