It’s October, it’s Autumn. To me, it’s the start of a lot of baking, cooking, festivities and entertaining. I hope everyone’s as excited for Fall, Pumpkins, Warm Spices, and Soups.
All of that can get overwhelming at times.
But, sometimes, even too much of a good thing is really good, like this soup!
Soups come together discreetly somehow. Add a pinch of this and a splash of that, saute onions and garlic, and voila! You have a good soup. For a fantastic soup, flavors have to be developed every step of the way to get something swoon worthy. The home made vegetable broth, the garnish, the condiments… everything makes it conversation worthy. Still, you definitely do not think of soups when you think of glamour and entertaining. So if you are planning to entertain with a soup, this might be just the right one.
It’s a perfect balance, richness from the coconut milk, the smooth noodles, the crunchy peanuts, jewel like eggs, the exotic flavor of fried garlic, the caramelized onions and a touch of chili sauce. Summing it up, it’s like a salsa dance in a bowl. Need I say more? The fact that your friends can chose what they want, making it their own, also adds to the allure of the dish.
So, here’s my version of the popular Burmese Khow Suey, a coconut milk soup, which I believe is complete because of it’s Condiments. It’s the jewels, the accessories, that makes the dress this time.
Happy Week my lovely friends!
- 2 cups thick coconut milk(canned is perfect)
- 2 carrots diced
- 2 zucchini diced
- 1 yellow squash
- 1 cup baby corn cut to halves
- 2 cups unsalted vegetable stock( home made)
- 1 tbsp oil
- 1 tsp crushed cumin seeds
- 2 tsp ginger- garlic paste
- 3 green chillies finely chopped
- 2 tbsp chickpea flour
- ¼ tsp turmeric powder
- ½ tbsp lemon juice
- Extra water to add later- 1 (only if needed)
- Salt to taste
- 6 boiled eggs(optional)
- ½ cup salted roasted peanuts crushed lightly
- ¼ cup fried onions(thinly sliced onions shallow fried or deep fried)
- 2 whole garlic thinly sliced and shallow fried on low heat
- 4 green chillies thinly sliced
- Sambal or any Chili sauce
- Fired chickpea noodles(sev) or any fried noodles
- Cilantro to garnish
- In a pan, add the oil, add crushed cumin seeds. After few seconds add the ginger garlic paste and green chillies. Saute it on low heat and add all the carrots, stir continuously with little salt. When the carrots are cooked halfway, add the zucchini and squash and keep sauteeing. You don't need any water. Make sure that it does not stick to the bottom of the pan, stir constantly. Let cook almost fully and then add the baby corn. Let cook for 2-3 minutes uncovered.
- In a pan, add 2 tbsp of chickpea flour and toast on low heat for 2-3 minutes. Add ½ cup of cold water and mix well to remove lumps, to make a smooth paste.
- After the vegetables are cooked add the chickpea flour paste, coconut milk, water, salt,mix well and bring it to a very slow boil and then simmer for 10-15 minutes uncovered. Turn off the heat, add lemon juice and let sit until everything is ready to be served. If you want a thick consistency, don't add water. If you prefer thinner(which I do), add water and check for salt.
- Boil the noodles as per instructions. You can use any kind of noodles you want.
- In a bowl, pour few ladles of the curry, add noodles, top with egg, fried onion, garlic, peanuts, green chillies, chilli sauce and top with finely chopped cilantro. Serve Hot.
You can omit eggs and make it completely vegetarian.
This is a perfect party food. Line everything up and everyone can serve themselves.