Burmese Veg Khowsuey

Ingredients

5-6 baby corn, half cooked

2 medium sized carrots, diced

6-8 florets of  Cauliflower, blanched

6-8 florets of Broccoli, blanched

1  yellow Zucchini, chopped 

5-6 French beans, cut diagonally 

1 medium sized Onion, finely chopped

3-4 cloves of garlic, finely chopped

1 inch ginger, finely chopped 

2 inch stalk of lemongrass finely chopped

1/2 tsp Turmeric powder

1 tbsp Oil

2 tbsp all purpose flour or cornflour

1 cup coconut milk

1 tsp brown sugar

1/2 tsp black pepper powder

1/3 cup roasted peanuts

1 pkt/ 200 gm Rice noodles boiled

1/2 cup tofu, diced 

1 small onion finely chopped onion, fried 

2-3 clubs of garlic, fried

1  tsp red chilli flakes

1 tsp lemon juice

2 tsp chilli oil

Salt to taste

Fresh coriander for garnishing 

Procedure

Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes. Drain the water and transfer into a bowl. 

Grind together onion, garlic, ginger, lemongrass and turmeric powder into a smooth paste.

 Heat oil in a non-stick pan. Add ground paste and saute well. Add all purpose flour, mix well and saute for 5-6 minutes. Add 1 cup water, mix and cook further, mix well. Add coconut milk and whisk. Add 1 1/2 cups water and mix well. 

Now add salt, sugar and crushed peppercorns and mix well, bring the gravy to a boil. Add all the vegetables and give it a mix and boil for 3-4 minutes. Coarsely crush peanuts in a mortar with a pestle.

 Place boiled noodles and glass noodles in a serving bowl. Add tofu, fried onions and garlic. Sprinkle chilli flakes and drizzle lemon juice on top. Add crushed peanuts and toss gently to mix. Top with cooked vegetables and pour the soup over. Garnish with fried garlic and onions.Drizzle some chilli oil and chopped fresh coriander leaves.