Chicken Khao Suey is a Burmese dish that essentially consists of noodles and chicken in a coconut milk soup, served with a variety of condiments. The condiments are what elevate this dish to an entirely different level. They truly add magic to this bowl of coconut-y goodness! I had eaten this dish only once before, over 5 years back in Mumbai. I had been planning to cook it ever since. And I finally got down to making it this Sunday and it was the perfect Sunday lunch. It’s on my ‘favorite things to cook’ list now and I’m pretty sure we will be eating it often!
It is a fairly easy dish to make, and could be made on a weekday even when you are short on time. The condiments used, need some prep but you could do it in parallel, while the soup simmers. The soup with all the condiments is absolutely delicious, packed with flavor and so good for the soul! I’m going to call it ‘chicken soup for the mama’s soul’! It’s one of those dishes that makes me go nom nom nom just as I think of it!
Here’s the recipe.
Prep time: 10 minutes
Cook time: 40 minutes
Chicken breasts – 2 (Cut in bite sized pieces)
Coconut milk – 1 can (400 ml)
Chicken broth – 1 cup (250 ml)
Shallots – 2 (Sliced)
Ginger – 1 teaspoon (Chopped)
Garlic – 1 teaspoon (Minced)
Dried red chillies – 3 (Whole)
Fresh Basil – 5-6 leaves
Gram flour – 2 tablespoons
Egg noodles – 225 grams (1/2 pound) (Cooked as per instructions on the packet)
Salt – 1 teaspoon (Or to taste)
Turmeric – 1/2 teaspoon
Lime juice: 3 tablespoons (Freshly squeezed)
Olive oil: 3 tablespoons
Cilantro – 1/8 cup (Freshly chopped)
Fried Onions – 1/4 cup (I used store bought but you could fry them at home)
Lime – 1/2 Lime (Cut in cubes)
Hard boiled eggs – 2 (Cut in half)
Jalapeños – 2 (Optional – Seeded and chopped)
Spring Onions / Scallions – 4 (Chopped)
Heat oil in a pot and add ginger, garlic and the whole red chillies when the oil heats up.
Saute for 30 seconds and add the shallots. Saute for 3-4 minutes.
As the shallots start turning pink, add chicken and basil leaves to the pot.
Saute the chicken for 5-6 minutes on medium heat and then add salt, turmeric and gram flour.
Cook for 5 minutes and then add coconut milk and chicken broth.
Cover the pot and let the soup simmer for 20 minutes on low heat.
While the soup is cooking, boil the eggs and peel and slice them.
Prepare noodles as per the instructions on the packet, rinse and drain them.
Add noodles to a large soup bowl and add hot soup on the noodles.
Top it off with condiments (note – don’t go easy on them, you won’t be sorry!), and serve hot.
I used store bought fried onions but if you have the time, you could slice fresh shallots and fry them till they are nice and crispy. I also used red chilly flakes as a garnish instead of the jalapeños, but you could add either or neither, depending on how spicy you like your food.
I hope you enjoy this beautiful bowl of soup as much as I did. Let me know what you think of it.
We’ve had a classic Canadian winter this year. One with the works, spells of freezing sub zero temperatures, lots and lots of snow, slick icy roads and influenza doing the rounds. Needless to say winter is my least favorite season of the year. It’s not just the freezing temperatures that bother me but donning the heavy winter gear every time you step out is so not fun! Of course having to tip toe on the icy ground or trudging along in the snow, while wearing all of that, with a baby in tow, who is equally weighed down in winter clothes, is hardly a walk in the park. And to make things worse, influenza and cold viruses are at their peak in winters. We have all been sick, multiple times this season with bouts of colds and flu.
Since my husband caught a cold last week, I have been researching foods that might help darling hubby feel better and those that boost immunity that could prevent my little one from catching a cold again. Vitamin C, chicken soup and lots of water is what I usually rely on, to help ward of colds. I recently discovered however, that there are certain other vegetarian foods that help fight colds. Two of these, namely garlic and sweet potato, are the ingredients that I used for this soup. Allicin, the major compound in garlic that also gives it that pungency, helps the body fight bacteria and viruses. Sweet potatoes are a great source of Vitamin A (beta-carotene), which helps our body make white blood cells, that help fight infections. Red lentils pack a punch, with their high protein content. The recipe is as follows:
Preheat the oven to 400 degrees Fahrenheit. Place sweet potatoes and garlic in a baking tray lined with parchment paper or aluminium foil. Sprinkle 1/4 teaspoon oil and add 1 tablespoon oil to the vegetables and bake for 15 minutes in the middle rack.
In a pot, heat 1 tablespoon oil and then add chopped onions. Saute the onions for a couple of minutes and then add the lentils, broth, salt, peppercorn and cloves. Cover the pot and simmer on low – medium heat for 10 minutes.
Add the roasted sweet potatoes and garlic to the pot. Cover the pot and simmer on low heat for 20 minutes.
At the end of the 20 minutes, remove cloves and blend contents of the pot.
Garnish with oregano and / or chili flakes and serve hot!
I hope you enjoy this hot bowl of delicious soup that not just keeps you warm, but also boosts your immune system this winter!
This recipe was a request from one of my dearest friends. We went to university together back in India. We’ve seen each other through the ups and downs of college life. Many a times I have ended up crashing in her room. We have partied together, stayed up nights studying for exams, eating instant noodles and drinking coffee. The coffee making process used to be a welcome event – a break from the books! And though we haven’t seen each other for 8 years now, I know we’ve still got each other’s back!
This recipe is also a request from a newer friend. I have only known her for a few years now. She is one of the kindest people I know. She’s a mum to a very cute 2 year old. We bond over being mothers of toddlers and food amongst other things. I look forward to many more years of friendship with her!
This soup is a hearty vegetarian soup filled with the goodness of green vegetables and lentils, easy to cook and perfect for cold wintry nights. As with most of my soup recipes this one is super easy to make and one of my favourite soups. My 14 month eats it and she’s a picky eater so I consider her a great judge of my food! I know that if she’s eating it, it’s good!
Spinach is one of my favourite vegetables and you’ll always find some in my fridge. It’s so full of nutrition. Remember Popeye the sailor man? Spinach was his superfood! It’s low in calories and packed with Iron, Vitamin A and Vitamin C.
Red lentils are a healthy meat substitute for vegans. They’re rich in fiber and contain as much protein as a piece of steak! They are also packed with iron, folate and other minerals.
Here’s the recipe:
Prep time: 5 minutes
Cook time: 45 minutes
Spinach – 120 gms
Red split lentils – 1/4 Cup
Carrots – 1 Cup (Chopped)
Onions – 1/4 Medium onion (Chopped)
Garlic – 2 Cloves (Chopped)
Salt – 1 teaspoon
Peppercorn – 1/4 teaspoon
Nutmeg – 1/4 teaspoon
Olive oil – 1 tablespoons
Water – 3.5 Cups
Add oil to the pot. Once the oil is hot, add carrots and garlic. Stir for about 3 minutes.
Add the onions and garlic and stir for a few minutes, till the vegetables turn a little soft.
Add lentils and water. Add salt, pepper and nutmeg to the pot and simmer on low heat for 30 minutes.
Once the lentils are cooked, add the spinach to the pot. Cover the pot and simmer for 5 minutes.
Use a hand blender to blend the contents of the pot and simmer for another couple of minutes.
Serve hot with a side of sauted green beans and mushrooms. Stay tuned for that recipe!
You could also eat it with nice warm crusty bread.
We just got back from a vacation and are getting back to our soup for dinner diet after having indulged in the yummiest food and desserts over the last week. We have definitely put on some holiday weight but whats a good holiday without some great food? Now that we are back however it’s time to try and shed some of the pounds we gained and watch what we eat.
The idea for this soup originated one evening a few months back when my husband came home and told me he had had lipstick soup for lunch. All he could tell me about it was that it had beetroot. The only form I have had beetroot so far is in a salad. I do know that it’s low in fat, full of vitamins and minerals and packed with powerful antioxidants.
This is a super easy recipe with very few ingredients, needs very little prep and is fast to cook. The soup has the prettiest color, a rich magenta true to it’s name.
Keeping up with our new year resolution, we had soup for dinner last night. Well, we didn’t entirely follow our resolution, as we skipped the salad and ate the soup with freshly baked slices of french baguette. But this is the longest that I have followed any new year’s resolution so far, even if in part only. So I’m not complaining. Last night’s dinner was a delicious green apple and butternut squash soup with spiced olive oil.
I have made butternut squash soup before and it has the creamiest texture. This time around, I experimented with the ingredients by adding apple instead of carrots that I usually use, to the squash. The apple added a nice tartness to the soup. I also used roasted cumin powder, which added a very nice flavour to the slightly tart creamy soup.
We enjoyed eating it and I hope so will you.
Prep time: 15 minutes
Cook time: 50 minutes
Green apple (cubed)- 2 cups
Butternut Squash (cubed) – 3 cups
Potato (cubed) – 1 cup
Leek (chopped) – 1.5 cups
Chicken broth (unsalted) – 2 cups (You could also use unsalted vegetable broth)
Water – 2 cups
Butter – 1 tablespoon
Salt – 2.5 teaspoons
Black peppercorn – 0.5 teaspoon
Cumin powder (roast the cumin seeds before grinding) – 1 teaspoon
Nutmeg powder – 1 pinch
For the Garnish:
Chives (chopped) – A handful
Olive oil – 1 tablespoon
Garlic powder – 1 teaspoon
Red chilli flakes – 1 teaspoon
Salt – 0.25 teaspoon
Heat butter in a pot and add the chopped leek. Saute for a couple of minutes
Add the cubed vegetables and saute for 5 minutes
Add salt, cumin powder and peppercorn to the pot
Add chicken broth and water to the vegetables. Cover the pot and let it simmer for 45 minutes
Remove the lid and blend the contents of the pot. Add a pinch of nutmeg powder and simmer for a few minutes
For the spiced oil:
Mix the olive oil, garlic powder, salt and red chilli flakes in a small bowl to make a spiced oil mixture.
Serve the soup hot and add a spoon of the spiced oil. Add some chopped chives. Enjoy it with some warm bread.