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Think Burmese food and one would by default end up thinking Khowsuey. This humble noodle soup- Khowsuey can be surely nicknamed as bowl of happiness. The Burmese Khow Suey as we know it is made with noodles, curried chicken and coconut milk and served with a number of condiments. In this one pot meal the curry is pretty well spiked with spices and garlic. You just have to add each a spoon full or as you like in the soup and eat. It’s an absolute burst of flavours. The best part being the sour tanginess of the lime you add at the end gives that extra punch to the dish.
There are several recipes for this all-time favourite comfort soup and chef’s have been known to have mastered to suit each one’s preferences and ingredients that are easily available in their kitchens. Over the years a vegan version has also come into preferences. So here is Chef Ansab all time special The Shan Khowsuey.
Ingredients
Rice noodles :- 100 gms
Onion chopped:- 1 nos
Tomatoes paste:- 1 tsp
Ginger chopped :- 1+1 tsp
Garlic chopped :- 1+1tsp
Basil leaves:- 2 nos
Mock meat :-150 gms
Fermented mustard greens:- ¼ cup(available at Asian grocery store )
Spring onion green ;- 1 tbsp
Green chilly chopped :- 2 nos
Light soya:- 1 tsp
Sambhalsauce:- ½ tbsp.
Sweet soya :- as req
Crushed white sesame:-1/4 tsp
Crushed peanuts:- 1 tbsp
Silken tofu:- 1 tbsp
Salt:- as req
Oil:- 1 tbsp
Method:-
1) Boil the noodles in boiling water for 3 to 4 mins drain &keep aside
2) In a wok or pan heat ½ tbsp of oil saute onion, garlic &ginger add in water (750ml), salt & light soy & spring onion
3) In a separate wok heat oil saute the remaining onion, ginger & garlic cook till brown add in the tomato paste, pounded mock meat basil, sambhal, green chilly cook till oil separates
4) In a deep pasta plate place the noodles in centre pour the hot prepared stock followed by the mock meat &pickled mustard greens & drizzle some sweet soy and mashed tofu
Accompaniments;- pickled carrot , radish & mustard greens.
