Khao suey /Burmese Vegetable and Coconut Curry Soup

Khao suey is a curried bowl of noodle based , vegetable and Coconut Soup, served with a delightful melange of garnishes.
           It was originated in North Eastern part of Burma, which shares it's coastline with India, China and Thailand. Primarily because of this reason, their dishes are influenced by Indian, Chinese and Thai cuisines.

Khao suey uses vegetable broth, coconut milk and chicken or vegetables along with curry powder and condiments. 

It is served with an array of toppings like

fried onions, cilantro, Lemon wedges, roasted and crushed peanuts. 

                  It can also be spelt as Khao Soi or Khao Soy. Both Thai and Burmese versions are quite similar.

Ingredients : 

Khao soi paste:

4 Large dried medium hot red chili ,seeded

OR

2 Thai Bird Chili

3 Large Onions, chopped

1 tsp. Ginger, chopped

1 tsp. Garlic, chopped 

1 tsp. Curry powder  (recipe given)

Handful of Cilantro stems

1 tsp.  Turmeric powder 

2 Kaffir Lime leaves

1 stalk lemon grass, bottom part only, chopped

1 tsp  whole coriander seeds

For the soup:

2 tbsp. Oil

1 can Coconut Milk

1 cup Vegetable /Chicken broth

1/2 kg. Boneless chicken ,cut into small pieces / 2 cups mixed vegatables (mushrooms, brocolli, baby corn)

1 tsp Salt 

1 tbsp Light brown sugar/ 1 tbsp. Palm sugar

1 tbsp. Light Soy Sauce 

2 Lemon's juice 

Toppings:

250 gms. Boiled and drained noodles

Fried onion slices

Fried Garlic

Spring onion greens

Chili oil

Chopped Cilantro Leaves

Lemon wedges

Roasted and crushed peanuts 

Directions :
1 : Soak dried red chillies in water for 15-20 minutes.
2 : Drain them and reserve the liquid.
3 : Add all the ingredients of khao suey paste and red chillies to a blender and blend till smooth, often adding reserved liquid.

For soup:
1 : Heat oil in a wok.
2 : Add Khao suey paste and cook till it turns dark.
3 : Add coconut milk and broth. Bring to boil.
4 : Add vegetables /chicken and salt and cook till vegetables / chicken are done.
5 :Add palm sugar/light brown sugar and soy sauce /fish sauce .
6: Boil till it thickens to desired consistency.
7: Now divide noodles in four soup bowls.
8: Pour soup over it and add toppings.

                            Curry powder
2 tsp. Black pepper corns
1 tsp. Cloves
3 tsp.  Coriander seeds
3 tsp. Cumin seeds
1 tsp. Fennel seeds
Seeds from 8 Black cardamom pods
3 tsp.  REd chilli powder
2 tsp.  Ground Ginger
3 tsp. Turmeric powder

1: Heat a pan.
2 : Dry roast all the ingredients for 5 minutes on low flame.
3: Blend all the masalas to a fine powder.
4 : Put it in air tight jar .
* Stays good upto a month.