Khao Suey with Dried Prawns Recipe
I have a Khao Suey recipe already on the blog but I had to do another one. And this Khao Suey with dried prawns turned out absolutely delicious! Usually you’d see a khao suey with a ton of toppings like fried onions, fried garlic, coriander, spring onions, peanuts and what not. But I had a revelation. Since there was the dried prawns and fried garlic, I kept the onions raw. It added a much needed fresh crunch to the bowl of hot coconut broth and noodles. I now prefer my khao suey without the fried onions.
It’s such a comfort food that you can whip up in a few minutes and no can complain. Can’t say no to a noodle bowl. You can turn this into a vegetarian (even vegan) khao suey by skipping the prawns entirely and maybe adding some fresh carrot strips and cucumber for freshness, tofu and sauteed mushrooms for texture and flavour. The broth anyway doesn’t have any meat. So, go nuts!
Cooked noodles – 2 portions
Coconut milk – 200 ml (1 tetrapack)
Turmeric – 1 tsp (or more, depending on how strong or weak the colour is)
Chilli paste – 1 tsp (you can use powder too)
Cumin seeds – 1 tsp
Vegetable or chicken stock cube – 1/2 (optional)
Fish sauce or salt to taste
Onion – 1 small for the broth
Coconut oil (or any cooking oil) – 2 tsp
Garlic – 2 large cloves sliced thin and fried
Onion – 1 small sliced
Coriander leaves – handful chopped
Peanuts – handful crushed
Dried prawns – 2 tbsp fried
Boiled eggs – 1 per portion, quartered
Chilli garlic oil – 2 tsp (optional but highly recommended)
Bring a pan up to heat with the oil and add the cumin.
Add the onions and saute till they’re soft.
Add the turmeric and chilli paste.
Now add the coconut milk with about 1/2 cup of water. Turn the flame to low.
Crumble in the stock cube at this point.
Let this simmer for 5 mins.
Add salt or fish sauce.
Ladle the broth into a bowl. Add the noodles.
Top with all the mentioned toppings, squeeze the lemon into it and serve.