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Vegan jackfruit khow suey
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Khow suey is a coconut noodle soup with its origins in Myanmar (formerly known as Burma), where locals often eat it for breakfast. A base is made from onion, garlic, ginger, curry spices and gram flour, before being let down with stock and coconut milk to create a rich broth. Alfred gets creative with his other ingredients, using jackfruit and bamboo shoots to create a vegan version – feel free to do the same!
First published in 2019
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Ingredients
Metric
Imperial
Vegan jackfruit khow suey
- 3 dried red chillies
- 40ml of coconut oil, cold-pressed
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 knob of ginger, approx. 2.5cm long, peeled and chopped
- 1/2 tsp turmeric powder
- 1 tsp roasted curry powder
- 2 tbsp of gram flour
- 3 makrut lime leaves
- 2 vegetable stock cubes, dissolved in 500ml hot water
- 1/4 cauliflower, cut into small florets
- 1/2 broccoli, cut into medium florets
- raw jackfruit, drained, from a 400g tin
- bamboo shoots, drained, from a 225g tin
- 300ml of coconut milk
- 1/2 lemon, juice only
- 1/2 bunch of coriander leaves, finely chopped
- salt
Classic accompaniments (choose your favourite combination depending on diet and preference)
- flat rice noodles, cooked according to packet instructions
- fried garlic flakes
- fried onions
- roasted peanuts
- red chillies, sliced
- green chillies, sliced and marinated in vinegar
- lemon wedges
- boiled eggs, sliced
- spring onions, finely sliced
SAVE RECIPE
Method
1
Soak the red chillies in lukewarm water for 30 minutes, then drain and set aside
2
Heat 30ml of the coconut oil in a large saucepan. Add the onions, garlic, ginger, turmeric and roasted curry powder and sauté until the onions are soft – around 8–10 minutes. Set aside to cool then grind to a paste using a small food processor or blender
- 30ml of coconut oil, cold-pressed
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 knob of ginger, approx. 2.5cm long, peeled and chopped
- 1/2 tsp turmeric powder
- 1 tsp roasted curry powder
3
Place a dry frying pan over a low-medium heat and add the gram flour. Toast for 3–4 minutes, then tip onto a plate and allow to cool. Once cool, grind it with the onion paste and the soaked red chillies
- 2 tbsp of gram flour
4
Heat the remaining 10ml of coconut oil in a pan, add the ground paste and cook for 2–3 minutes more. Add the lime leaves and then gradually whisk in the stock. Bring to a boil, add all the vegetables and cook until tender
- 10ml of coconut oil, cold-pressed
- 2 vegetable stock cubes, dissolved in 500ml hot water
- 3 makrut lime leaves
- raw jackfruit, drained, from a 400g tin
- bamboo shoots, drained, from a 225g tin
- 1/4 cauliflower, cut into small florets
- 1/2 broccoli, cut into medium florets
5
Add the coconut milk and bring to a gentle boil. Finish with a squeeze of lemon juice and the chopped coriander and season to taste with salt
- salt
- 1/2 lemon, juice only
- 1/2 bunch of coriander leaves, finely chopped
- 300ml of coconut milk
6
Make your own bowl with the broth, noodles and choice of accompaniments
- spring onions, finely sliced
- fried garlic flakes
- fried onions
- roasted peanuts
- red chillies, sliced
- green chillies, sliced and marinated in vinegar
- lemon wedges
- boiled eggs, sliced
- flat rice noodles, cooked according to packet instructions
First published in 2019
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