This Burmese specialty noodle soup is flavored with delicate spices, fresh herbs and lots of veggies should definitely be on your menu as it is packed full of yummy goodness.
KHAO SUEY
Ingredients
200 grams boneless chicken, cut into thin strips
Salt to taste
1 tsp cumin powder
1 tsp coriander powder
½ tsp Tata Sampann Turmeric Powder
1 tbsp ginger-garlic paste
Gravy
1 tbsp oil
1 fresh red chilli
1 tbsp ginger
1 tbsp garlic
1 dried red chilli
1 medium onion, chopped
12-15 broccoli florets
1 small carrot, cut into roundels
2 tbsps gram flour
2 cups chicken stock
2 cups coconut milk
Salt to taste
A dash of lemon juice
To serve
Boiled noodles
Condiments
Fried onions
Fried garlic
Spring onion greens
Roasted peanuts
2 hard-boiled egg, halved
Garnish
Fresh red chillies slices
Fresh coriander sprigs
Method
1. Take chicken in a bowl, add salt, cumin powder, Tata Sampann Turmeric Powder, and ginger-garlic paste and mix well. Marinate for 10-15 minutes.
2. Diagonally slice fresh red chilli and set aside.
3. To make the gravy, heat oil in a non-stick pan, add ginger, garlic, sliced red chilli and dried red chilli and sauté for 1 minute.
4. Add broccoli and carrot and mix and cook for 2-3 minutes. Add gram flour and sauté for 2-3 minutes.
5. Add chicken stock and coconut milk and mix and cook for 6-8 minutes. Add salt, mix and cook for a minute.
6. Switch off the heat and add lemon juice and mix well.
7. To serve, take cooked noodles into serving bowls and pour a portion of the gravy in each bowl.
8. Sprinkle fried onions, fried garlic, spring onion greens and roasted peanuts. Place boiled egg halves and garnish with fresh red chilli slices and coriander sprigs.
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