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+ servings
A black ceramic bowl filled with a vegan khow suey soup recipe and topped with crunchy noodles and other garnishes
5 from 2 votes
Cook Time20 mins
Prep Time10 mins
Servings2 people

Ingredients

For the coconut curry base
  • 1 can thick coconut milk
  • 2 tbsp chickpea flour
  • 1 inch ginger (chopped)
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 1/2 tsp coriander powder
  • 1 tsp curry powder (optional)
  • 1 tsp soy sauce
  • 1/2 tsp lemon juice
  • 1 1/2 cups vegetable broth
  • 1 tbsp oil
  • 2 stalks lemongrass
  • salt to taste
For the toppings
  • 1/2 cup sauteed vegetables (chopped)
  • Noodles of your choice (add as many as you want)
  • Roasted peanuts (handful)
  • Fresh cilantro (chopped)
  • Green chilli (chopped) (optional)
  • Fried or baked noodles (optional)
  • Crushed tortilla chips (optional)
  • Lemon or lime wedge

Instructions

  • Heat the oil in a large wok. Add ginger and chickpea flour and stir to combine. Cook for 2 minutes, stirring continuously. Slowly add the vegetable broth and coconut milk and keep stirring to avoid lumps.
  • Add lemongrass, soy sauce, salt, and spices and simmer for 20 minutes. Finish with lemon juice and cilantro.

To serve

  • In your serving bowl, arrange your vegetables and cooked noodles. Top with hot coconut broth, then garnish with your chosen toppings.