Vegan jackfruit khow suey

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
First published in 2019

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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