Khao Suey Recipe

How to Make Khao Suey

• 1.Add four spoons of chickpea flour or besan in a pan, and let it brown on medium heat. The colour will turn medium orange. Keep aside. You can store this in an airtight jar for weeks.
• 2.Put oil in the pan. Add 2 tbsp onion and garlic paste and a liter of chicken stock.
• 3.Add salt and let it simmer. Then mix coconut milk and let it boil for sometime.
• 4.In the meantime, dissolve the roasted besan in half a cup of water. Then add it to the above mix.
• 5.Take another a deep pan, add oil and then the chopped garlic. Add the boneless chicken. Add red chilli powder and salt to taste. Stir fry the chicken till it's cooked.
• 6.To make the red chilli paste, burn a few red chillies a little oil and pour 2 tablespoons of dark soya sauce. Grind it in a mixie, till it's coarse.
• 7.Now put noodles in a bowl, add the chicken and soup, then garnish with toppings, according to taste.