Veg Burmese Khao Swè | Chef Sanjyot Keer

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is often more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored to taste and are often cheaper.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are more affordable.

Boil water in a wok, add salt and oil, add the noodles and boil for 6-7 minutes.

Rinse the noodles with cold water or with tap running water.

Pour few drops of oil and mix with noodles to avoid it from sticking to each other.

In a blending jar add, onions, garlic, ginger, turmeric powder, red chilli powder and oil, grind into a fine paste.

Heat oil in a wok, add the paste and cook for 3-4 minutes.

Add the veggies, salt to taste and cook for 2-3 minutes.

Add Coconut milk 600 ml, mix well and bring to a boil.

In a separate bowl add besan and water mixture, mix well, pass it through a sieve and add to the soup.

Boil and cook further for 8-10 minutes.

Place the boiled noodles in a bowl, pour the hot soup and top it with some roasted crushed peanuts, fresh onion slices, fried noodles, fried onions, freshly chopped coriander leaves and spring onion greens, a lemon wedges on side may elevate the flavour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens