Burmese Khowsuey

45 minutes, serves (2) people

Ingredients

2 cups vegetable stock

1 cup coconut milk

As needed Vegetables such as baby corn, broccoli, carrots, mushrooms

1/4cup peanuts

1 tbsp ginger garlic and chilli paste

1/4cup caramelized onions

1 tbsp caramelized garlic

as required Lots of coriander leaves (chopped)

1 tbsp chilli oil (preferably) or any other oil for garnishing

as required Few lemon wedges (optional)

as needed Salt red chilli powder, coriander powder, turmeric powder

1 tbsp Chilli flakes

1 cup noodles

Cooking Instructions

1: Boil noodles and let it cool

2: Take a pan, add 2 tbsp oil, fry onions till they turn translucent.

3: Add ginger garlic chilli paste and cook on low flame for 2 minutes

4: Add turmeric powder, coriander powder, red chilli powder and salt and cook for 2 minutes.

5: Add vegetable stock in it and let it boil.

6: Add carrots, broccoli, mushrooms and cook till they are 80% done.

7: Now add coconut milk and cover the pan with the lid and cook for 7-8 minutes on medium to low flame.

8: Now assemble the soup, by taking a big bowl and putting noodles in it.

9: Then add the prepared gravy on top of the noodles.

10: Garnish with caramelized onions, caramelized garlic, walnuts, red chilli flakes and coriander leaves.

11:Serve hot and enjoy this lip smacking soup with twist of walnuts (or peanuts).