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

Ingredients

Metric

Imperial

Vegan jackfruit khow suey

Classic accompaniments (choose your favourite combination depending on diet and preference)

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
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
6
Make your own bowl with the broth, noodles and choice of accompaniments

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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