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Burmese Khao Suey with Zucchini noodles

Difficulty
Medium
Time required
40 min
A burmese flavourful bowl of aromatic spices with coconut curry, quick and easy way to savour as a soup or with zucchini noodles. Perfectly low carb and gluten free to keep you on track. Also a great dish to include variety of veggies like cauliflower, bell peppers, broccoli, carrots, mushrooms and zucchini.
noodle picture
Ingredients
1. 2 cups spiraled zucchini
2. 1/2 cup mixed sprouted beans (or any sprouted beans}
3. 1 /2 cup coconut milk
4. 1/2 cup water
5. 1 teaspoon Besan
6. 1/2 teaspoon turmeric powder
7. 1/2 teaspoon red chili powder
8. 1/2 teaspoon coriander powder
9. 3 shallots (onions) – chopped
10. 1” ginger root chopped
11. 2 cloves garlic chopped
12. 1 tablespoon fried garlic
13. 1 tablespoon fried onions
14. 1 tablespoon chopped cilantro
15. 1 tablespoon spring onion copped
16. 1 tablespoon chopped chives (garlic)
1 17. lime sliced
Ingredients
1. 2 cups spiraled zucchini
2. 1/2 cup mixed sprouted beans (or any sprouted beans}
3. 1 /2 cup coconut milk
4. 1/2 cup water
5. 1 teaspoon Besan
6. 1/2 teaspoon turmeric powder
7. 1/2 teaspoon red chili powder
8. 1/2 teaspoon coriander powder
9. 3 shallots (onions) – chopped
10. 1” ginger root chopped
11. 2 cloves garlic chopped
12. 1 tablespoon fried garlic
13. 1 tablespoon fried onions
14. 1 tablespoon chopped cilantro
15. 1 tablespoon spring onion copped
16. 1 tablespoon chopped chives (garlic)
1 17. lime sliced
How to make it Healthier

1. Add sliced almonds, walnuts and peanuts for the crunch and also protein content.
2. You can also substitute cabbage and zucchini as noodles if you want or cook it without the noodles as a soup.
3. You can also add boiled eggs or chicken to it if you prefer.
How to make it Healthier

1. Add sliced almonds, walnuts and peanuts for the crunch and also protein content.
2. You can also substitute cabbage and zucchini as noodles if you want or cook it without the noodles as a soup.
3. You can also add boiled eggs or chicken to it if you prefer.

Instructions

1. Peel, cut & spiralize zucchini – 4 cups Slice It Using A Peeler instead of spiralizing if you want.
2. Heat oil in a pan & stir-fry zucchini. Keep it aside.
3. Make coconut blend: Add coconut milk, water, chickpea flour & whisk till no lumps.
4. Chop shallots (onions), ginger & garlic. Blend into paste.
5. Heat oil in a wok or a pan. Add onion blend & stir-fry. Add turmeric, chili powder, sprouted beans, coconut milk blend – (coconut milk + water + chickpea flour), Coriander powder & salt to taste.
6. Simmer for 7-8 minutes or until it reaches the consistency you desire.
7. Assemble: in a serving bowl, add zucchini noodles, coconut curry, spring onion, chives (optional), fried garlic, fried onion, cilantro & squeeze lime slice. Enjoy!

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