Veg Khow Suey
Servings: 4 yield(s)
Prep Time: 210 mins
Cook Time: 40 mins
Total Time: 250 mins
Ingredients
    Vegetables Used in the Broth:
  • 1/4 cup Carrot (Chopped into cubes)
  • 1/4 cup Baby Corn (Cut into thick equal rounds)
  • 1/2 cup Mushrooms (Chopped)
  • 3 qt Green Chilies (Slit horizontally from middle)
  • 1/4 cup Brocolli (Cut into Florets)
  • 2 qt Onions (Chopped)
  • 1/4 cup French Beans (Diagonally Chopped)
    • For Cooking of the Broth:
  • 400 ml Coconut Milk (Freshly Extracted from coconuts soaked in water for 3 hrs)
  • 1 cup Water
  • 1 tsp Sugar
  • 1 tsp Salt (You can add salt as per your taste)
  • 1 tsp Soy Sauce
  • 5 qt Thai Basil Leaves
  • 3 qt Lemon Grass Stalk
  • 1 tbsp Cooking Oil
  • 1 tbsp Roasted Gram Flour
    • Condiments For the Main Dish:
  • 1 cup Lemon Wedges
  • 1 cup Fried Onions
  • 1 cup Fried Peanuts
  • 1 cup Fried Garlic Cubes
  • 1/2 cup Spring Onion Greens (Finely Chopped)
  • 1 cup Fried Noodles
  • 1 tbsp Oregano
  • 1 tbsp Chili Flakes
  • 4 tbsp Coriander Leaves (Finely Chooped)
    • Other Requirements For the Dish:
  • 4 cup Noodles (Boiled)
  • 1 qt Pan (For Making the Broth)
    • For Preparing the Paste of the Broth:
  • 5 qt Dried Kashmiri Red Chilies (Soaked in Water for 2 hrs)
  • 1 tbsp Garlic Cloves (Finely Chopped)
  • 1 1/2 tbsp Coriander Seeds
  • 1/2 tsp Black Peppercorns
  • 2 tsp Cumin Seeds
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Ginger (Finely Chopped)
  • 2 tbsp Freshly Grated Coconut
  • 1 tbsp Poppy Seeds(Khus-Khus)
  • 1/2 cup Tomatoes (Chopped)
  • 1 tbsp Peanut Crushed
Instructions
    For Making the Curry:
  1. Heat the oil in a deep non-stick pan, and saute the onions till it becomes light brown.
  2. Add the crushed Garlic, chopped Ginger, and Green Chilies and stir it quickly.
  3. Add the prepared paste to the pan and saute it for a minute.
  4. Add in the Diced Vegetables and increase the flame. Stir fry them for a minute or two.
  5. Add the chopped tomatoes in them and cook them for another 2 minutes.
  6. Add in the turmeric powder, coriander powder, and roasted gram flour.
  7. Stir it quickly and lower the flame and then add Coconut Milk and a cup of water.
  8. Mix it quickly and add 1 tsp sugar, salt to taste,1 tsp soy sauce, and boil it for a minute.
  9. While it is boiling, add the basil leaves. Switch off the flame.
    10. For Preparing the Coconut Milk:
  10. Grate the coconuts and add water to make a creamy consistency.
  11. Extract the cream from the grated coconut through a piece of white muslin cloth.
  12. You can store the extra coconut milk for 7-10 days in the refrigerator. We can use it later on.
    13. For Serving the Khow Suey:
  13. In a serving bowl, first, add some boiled noodles.
  14. Then add some broth to the noodles and then some lime juice to the broth.
  15. Then top it up with condiments like some fried peanuts, fried onions, coriander leaves, chili flakes, fried garlic pieces, spring onion leaves, oregano, and finally some fried noodles.
  16. Prepare all the four Khow Suey in the same manner as steps 13-15 and serve them immediately.
    17. For Making the Paste for the Curry:
  17. In a jar of a mixer grinder, add all the ingredients for the paste of the curry and blend it to make a paste adding 1 tsp of Water.
Recipe Notes

Unlike coconut water, the milk does not occur naturally. Instead, the solid coconut flesh is mixed with water to make coconut milk, which is about 50% water. Benefits of Coconut Milk:

  1. It Lowers blood pressure and cholesterol.
  2. It Builds muscle and helps reduce fat.
  3. It is rich in electrolytes and can prevent fatigue.
  4. It can assist in weight loss.
  5. It Improves digestion.
  6. It helps in relieving constipation.