Recipe for Khow Suey. Noodle soup made with veggies in a coconut milk sauce served with condiments. Recipe with step by step pictures.
Khow Suey Sauce / Gravy
1 tablespoon coconut oil
2 teaspoon garlic, finely minced
1.5 teaspoon ginger, finely minced
1/4 cup onions, sliced
2 green chillies, sliced
1.5 teaspoon turmeric powder
2 teaspoon coriander powder
1/4 teaspoon black pepper powder
2 teaspoon red chilli flakes (adjust according to taste)
1 teaspoon sugar
1.5 teaspoon salt
1 tablespoon besan flour
2 cups water
1 stalk lemon grass, white part, chopped
3–4 kaffir lime leaves
6–7 whole cashews
2 carrots, diced
10 green beans, diced
1 small head of broccoli
1 red bell pepper
200ml of thick coconut milk
1 teaspoon coconut oil
6–7 shallots, sliced
1/2 cup peanuts
1 pod garlic, sliced
3 sprigs spring onions, finley chopped
Lemon wedges to serve
Sliced green chillies to serve
Boiled eggs to serve
250 grams rice noodles
Khow Suey Sauce / Gravy
Heat coconut oil in a pan and add in the finely minced ginger and garlic. Add in the sliced onions and the green chillies. Sauté for a couple of minutes until the onions are soft. Add in the turmeric powder, coriander powder, pepper powder, red chilli flakes, sugar and the salt. The flavour of turmeric is very important for Khow Suey. I like to add red chilli flakes and not red chilli powder as the flakes does not change the colour of the curry but packs in the necessary heat. Sauté on a low flame for a minute.
Take a bowl and add in the water ( one cup ) and besan flour (chickpea flour). Whisk well to combine. Make sure there are no lumps and if in case the mixture looks lumpy, strain it. Add in the besan slurry to the pan. It will instantly thicken up. Add in one more cup of water. Add in the lemon grass and kaffir lime leaves (makroot leaves). The flavour of lemon grass and lime leaves is very important for the success of this recipe. Add in the veggies and cashews. Add the hard veggies that take longer time to cook first. I added carrots, beans and the stem part of the broccoli. Cover the pan with a lid and let it simmer for 5 minutes.
Add in the thick coconut milk and broccoli. Simmer for two to three minutes. Do not cook the broccoli for long. It will become mushy. Add in the diced red bell pepper and remove from heat. The red bell pepper will cook in the residual heat while retaining its crunch. Do not cook the red bell pepper for long. The sauce is ready.
Generally the condiments are deep fried. I like to pan fry to keep it healthy.
Take a pan and add in a teaspoon of oil. Add in the sliced shallots and cook till the shallots are nice and brown. Set aside.
With the little oil remaining in the pan, add in the peanuts and slowly roast them until golden. Remove and set aside to cool. You can remove the skin or serve as is.
In the same pan, add in the sliced garlic and saute till the garlic is nice and brown. Remove from pan and set aside.
Heat water in a pan and when the water is hot, switch off the flame and add in the rice noodles. Cover the pan and let it sit for 2-3 minutes. Drain the rice noodles and set aside.
Take a bowl and add in the rice noodles. Top it with the veggie Khow Suey sauce and condiments of your choice. Finish it with an halved boiled egg.
Keywords: khow suey