Khow Suey / Coconut broth Noodle Soup/Burmese Soup

Soup always gives a picture of some veggies in a flavored broth or a puree of veggies. During the winter months soups are a favorite option for dinner. Sometimes, we crave for something that’s a soup but doesn’t actually look like the conventional soup. This clearly tells how we like variety :). Burmese food has always been a favorite. Exploring the Burmese Cuisine, I learnt about this classic soup Khow Suey. The soup has coconut milk broth with noodles, veggies and many contrasting textured toppings. The coconut broth is so rich and adding the lemon zest or lemongrass elevates the flavor. While the coconut broth is cooking in the instant pot, I get all the toppings ready. Recipe might seem long but it really doesn’t take much time to put together.

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Ingredients

noodles 5 oz (used ching hakka noodles)

for the cilantro paste
ginger 2 inch, roughly chopped
garlic 10 cloves, roughly chopped
oil 2 tbsp
lemongrass 2 stalks, chopped (remove hard outer layer) or lemon zest 1 tsp
cilantro leaves 1/2 cup
turmeric powder 1/2 tsp

for coconut broth
oil 2 tbsp
dried red chilies (whole) 2
curry leaves 15
canned full fat coconut milk 1 can (used 13.5 oz Chakoh brand)
carrots 2, cut into rounds
sweet corn 1/2 cup
salt 1 tsp or to taste
vegetable broth/water 6 cups
lime juice 1 tsp

for toppings
oil 2-3 tbsp, for frying
large garlic cloves 5, sliced
onion 1 medium, sliced
chopped cilantro 1/4 cup
chopped green onions 1/4 cup
roasted peanuts 1/2 cup
red chili flakes 2 tsps
lime wedges 4-5

Method

Prep the noodles
Boil the noodles according to instructions on the package.
Cook the noodles following the instruction on the package and then drain water using a colander.
Set aside.

for the cilantro paste
Blend ginger, garlic, 2 tablespoons oil, lemongrass, cilantro and turmeric powder into a smooth paste without adding water and set aside.

for coconut broth
Press the sauté button on the Instant Pot.
Once it displays hot, add 2 tablespoons oil, broken dried red chilies and curry leaves.
Sauté for a few seconds.
Add the ground cilantro paste to the pot. Saute for 1-2 minutes, stirring constantly.
Mix in the coconut milk, keep stirring to avoid burning.
Add the carrots, sweet corn, salt and vegetable broth/water.
Close the lid and press the manual or pressure cook button.
Cook on high pressure for 3 minutes with the pressure valve in the sealing position.
Once the cooking is done do a quick release of the pressure.
Open the lid and add fresh lime juice. If the soup looks thick, you may add more veg broth at this point.
Note: To make the broth on stove-top, follow the same steps as above. After adding the veggies, coconut milk and broth, cover and cook for around 10 minutes until veggies are done. Then squeeze in lime juice. Broth is ready.

For the toppings
Heat 2 to 3 tablespoons of oil in a pan.
Add sliced garlic, fry until golden and crispy.
Remove on paper and then in the same oil fry the sliced onions until golden brown.
Set the fried onion aside.

Serving Khow Suey
Add 2-3 ladles of the coconut soup in a large bowl and add the boiled noodles.
Top with fried garlic, fried onion, roasted peanuts, chopped cilantro, chopped green onions, red chili flakes and lime wedge.
Ready to serve.

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