My love for noodle soup is immense. It’s soup but better than just soup. It’s like a warm hug in a bowl. It’s a complete dish on it’s own. As winter is around the corner, the frequency of all kind of soupy dishes are definitely going to go up in my kitchen.
I have already posted a recipe of Thukpa – Tibetan noodle soup. Check the recipe here.
Khaw suey is cooked in coconut milk and hence can be easily made vegan by adding tofu or just different vegetables. I am sharing the recipe of Chicken Khow suey here.
- 400 ml Coconut milk
- 1 packet egg hakka noodles
- 200 grams boneless chicken breast, cut into smaller pieces
- 2 medium onions
- 2 -3 dried red chillies (adjust as per your preference)
- 1 tbsp turmeric powder
- 1 tbsp red chilli powder
- 1/2 inch ginger
- 3 -4 cloves of garlic
- 1 lemongrass stalk (optional)
- 1 tbsp gram flour (Besan)
- Salt to taste
- For garnishing – coriander leave
- For garnishing – spring onion
- For garnishing – lemon wedge
- For garnishing – onion
- For garnishing – fried onion
- For garnishing – fried noodles
- For garnishing – ground peanuts (optional)
- Soak the red chillies in a bowl of warm water for 15 minutes. Peel the outer layer of the lemongrass stalk to get the
- In a mixer, add onion, ginger, garlic, lemon grass stalk, red chillies, turmeric powder and some of the red chilli water. Mix it well to make a smooth paste.
- In a pan, heat oil. Add the spice paste to it and let it cook for 2-3 minutes. Then add the chicken pieces and mix well will the spices. Add salt. If you are making vegan Khow Suey, you can add vegetables or tofu to it at this point.
- In a bowl, mix 1/2 cup coconut milk with 1 cup water. If you are using home made coconut milk, use the 2nd extract (thin milk) for this. Add the coconut milk mixture to the pan and mix it well. Let the chicken cook in the coconut milk for 10 -15 minutes.
- Once the milk is almost evaporated, add the rest of the coconut milk. If using homemade coconut milk, now add the first extract. Give it a stir and let it come to a boil.
- In a bowl, mix 1 tbsp gram flour with 2 tbsp water and add the mixture to the soup. Add 1 tbsp red chilli powder and put the gas on low to let it thicken for 5 minutes. Switch off the stove once done.
- In the mean time, boil water in a pan with a pinch of salt. Once the water comes to a boil, add the noodles to cook as per the mentioned time. Once done, immediately take it out of water and sprinkle oil over the noodles.
- Now it’s time to assemble the dish. In a serving bowl, add the noodles first. Then add the coconut soup on top of it. Garnish it with some fried noodles and onions. Add some spring onion and white onion as well and some coriander leave. Add a lemon wedge. You can also sprinkle some ground peanut if you are not allergic (unlike me). Serve it hot.