Food, recipes and more

By Chef Chandan Prajapati

Khowsey soup / Burmese coconut milk based soup

Oil - 100 ml
Onion chopped - 3 medium sized
Garlic chopped - 2 tbsp
Turmeric powder - 1/2 tsp
Besan- 50 gm
Chilli paste - 1 tsp
Curry powder - 1 tbsp
Coconut milk - 300 ml
Water - 1 litre
Lemongrass - 1 stick crushed with hammer
Galangal - 1 inch
Kaffir lime leaves - 3
Thai bird chilli - 3
1. Make a stock by boiling all the stock ingredients in water for just 10 mins or bring to boil once . Cool the stock in fridge.
2. Heat a wok. Add oil. Add onion and stir for 2 mins till light brown. Then add garlic. Saute for few seconds. Add turmeric powder, cury powder and besan or gram flour and on slow flame stir for 3 to 4 mins. Add chilled stock and whisk on slow flame till one boil. Add chilli paste. Cook for 20 mins on slow flame. Add coconut milk and stir.
3. Add aromat powder, salt   sugar.
4. Khowsey soup is served with various accompaniments. The following are the list of ingredients used as accompaniments which can be added to the basic soup as per choice of taste and likings.
Vegetables like french beans, carrots, baby corn, corn and other vegetables can be cut into small sizes and partially cooked and can be used as accompaniment.
Fish, chicken and seafoods and other meats can be diced into small pieces and cooked and used as accompaniments.
Sauces like soya sauce, fish sauce and chilli paste can be served by side.
Spring onion chopped, fried chopped garlic, onion sliced, fresh corriander leaves, boiled noodles, fried noodles, boiled rice, lemon wedges, salt, chilli flakes, pepper powder, basil, sliced lemon grass, kaffir lime wedges and leaves and aromat can be served with the soup. 
Hope I didnt miss out anything



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