Prawns Khao Suey

Name: Prawns Khao Suey
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 150 gms prawns peeled and deveined; 1 packet egg noodles; 1 cup chicken or vegetable stock or water; 1 tsp gramflour; 1 cup coconut milk; 1 tsp jaggery; As needed salt or to taste; 3 tbsp fresh coriander leaves with stalks; 1.5 tsp ginger garlic paste; 1 onion chopped roughly and blended; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1/4 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 4 tbsp groundnut oil; 4 kaffir lime leaves; 1 tbsp lemon juice; 1 tsp dry lemon grass; 1 tbsp soy sauce; 1 carrot peeled and cut into matchsticks; 5-6 green beans; 1 small capsicum sliced; Garnishes :; 2 onions sliced and crispy fried; 5-6 garlic cloves minced and crispy fried; 1.5 tbsp peanuts roasted; 1 tbsp chilli oil; As needed salt; 2 cups water

Kumkum Chatterjee @cook_12055532

#FA
Khao Suey is a warm bowl of curried noodles soup with heartwarming flavors with origins in Thailand and Burma.This soup consists of a hearty coconut milk broth, prawns or chicken, an assortment of vegetables and other crunchy toppings.There are 3 components to this recipe :
1.The noodles : egg or rice noodles
2. The broth : It should be aromatic and thick with coconut milk, gramflour or cornflour
3.Toppings : Sautéed vegetables of choice,prawns or chicken, crispy fried onions and garlic, peanuts or cashewnuts.
Whether you are whipping it up for a special occasion like Raksha Bandhan or any other special family occasion, Prawns Khao Suey is bound to be a hit.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

35 minutes

4 servings

150 gmsprawns peeled and deveined
For the broth :
1 packetegg noodles
1 cupchicken or vegetable stock or water
1 tspgramflour
1 cupcoconut milk
1 tspjaggery
As neededsalt or to taste
3 tbspfresh coriander leaves with stalks
1.5 tspginger garlic paste
1onion chopped roughly and blended
1/2 tspcoriander powder
1/2 tspcumin powder
1/4 tspturmeric powder
1 tspKashmiri Red Chilli Powder
4 tbspgroundnut oil
4kaffir lime leaves
1 tbsplemon juice
1 tspdry lemon grass
1 tbspsoy sauce
Vegetables :
1carrot peeled and cut into matchsticks
5-6green beans
1small capsicum sliced
Garnishes :
2onions sliced and crispy fried
5-6garlic cloves minced and crispy fried
1.5 tbsppeanuts roasted
1 tbspchilli oil
As neededsalt
2 cupswater

Saved

Steps

35 minutes

1

Make a paste of 1 roughly chopped onion, ginger garlic paste, turmeric and Kashmiri Red Chilli Powder, coriander and cumin powder, 2 tbsp coriander chopped and gramflour with few spoons water.
2

Smear salt and black pepper in prawns.Heat oil in a wok and lightly fry the prawns. Set aside.Add 1 tbsp more oil and fry the finely sliced onion till crispy.Strain excess oil and set aside the fried onion.Next add the minced garlic.Saute till aromatic. Add the chopped vegetables and stir fry for 2 minutes. Set aside.
3

Heat 1 tbsp more oil along with the remaining oil.Add the ground curry paste and cook for a minute. Stir in turmeric powder, cumin and coriander powder, and red chilli powder. Cook for a minute until aromatic and the paste start changing colour.Now add coconut milk and 1 cup water or stock.Now add the sautéed vegetables and prawns, soy sauce and stir to mix well.Let the broth simmer for 5-6 minutes until the curry thickens. Add few kaffir lime leaves.Season with salt, pepper and jaggery powder.
4

Now boil water in a wide pan and cook the noodles according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking process.Drain water.For plating : In a deep bowl,place a generous serving of cooked noodles.Ladle the creamy coconut curry along with the sautéed vegetables and prawns.Add the toppings. Scatter crispy fried onions and garlic and lemon juice.Sprinkle some crushed peanuts for crunch, sliced green chillies and chopped coriander. Serve hot.