Delicious Burmese Khao Suey Recipe

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Ingredients

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Boil noodles and set aside.

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Grind all ingredients listed under paste in a food processor or grinder. Make it as smooth as possible.

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Heat 1 tbsp oil in the wok and stir fry chicken strips in batches. Keep aside.

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Wipe the wok or frying pan and put another tablespoon of oil. Add curry paste and fry on low till cooked well. At this point the oil begins to separate from the paste.

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Whisk chickpea flour in a few table spoons of coconut milk or broth so that it is a smooth paste with no lumpy bits. Add chickpea mix, chicken broth and coconut milk to the wok and stir well.

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Add stir-fried chicken strips to the mix. Simmer for about 10 minutes so that the soup gets fragrant. Add fish sauce and lime juice. Adjust salt to taste if required.

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To serve, add noodles to a bowl. Ladle soup over it. Add garnish and serve hot.

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