Khow Suey
Ingredients
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4-5 Baby corn (diced)
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2 medium Carrots (sliced), peeled
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1⁄4 med Cauliflower (separated into florets)
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1⁄4 med Broccoli (separated into florets)
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2 med Yellow zucchinis (halved with skin), sliced
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5-6 French beans (sliced diagonally)
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1 med Onion, finely chopped
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2 Tbs Garlic, finely chopped
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11⁄2" Ginger, finely chopped
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2" stalk Lemongrass
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1⁄2 tsp Turmeric powder
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1 Tbs Oil
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2 Tbs Gram flour
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1 cup Coconut milk
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to taste Salt
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1 tsp Sugar
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to taste Black peppercorns (crushed)
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1⁄3 cup Peanuts, roasted
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100 g Noodles
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100 g Glass noodles, boiled
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1⁄2 cup Tofu (diced)
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2 Tbs Onions (browned)
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1 Tbs Garlic (fried), finely chopped
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1 tsp Red chilli flakes
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1 tsp Lemon juice
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1 tsp Chilli oil
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Fresh coriander sprigs
Directions
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Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes.
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Drain and transfer into a bowl.
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Grind together onion, garlic, ginger, lemongrass and turmeric powder into a fine paste.
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Heat oil in a non-stick pan.
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Add ground paste and saute well.
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Add gram flour, mix well and saute for 5-6 minutes.
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Add 1 cup water, mix and cook further, whisk well.
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Add coconut milk and whisk.
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Add 11⁄2 cups water and mix well.
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Add salt, sugar and crushed peppercorns and mix well, bring to a boil.
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Add babycorn, carrot, cauliflower, mix well and boil.
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Add broccoli, zucchini and beans, mix well and boil for 3-4 minutes.
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Coarsely crush peanuts in a mortar with a pestle.
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Place boiled noodles and glass noodles in a serving bowl.
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Add tofu, browned onions and fried garlic.
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Sprinkle chilli flakes and drizzle lemon juice on top.
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Add crushed peanuts and toss gently to mix.
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Top with cooked vegetables and pour the soup over.
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Garnish with fried garlic and browned onions. Drizzle some chilli oil and finish with fresh coriander leaves.