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  • Hi.

  • Welcome to show me the curry dot com.

  • I'm a new GIA and I'm hit, though, and today we're making house way, which is a coconut based noodle soup.

  • So this particular soup, actually there's a 1,000,000 ways of making it and 1,000,000 variations.

  • It comes originally from the Laos Myanmar northern Thailand area and again there.

  • Variations.

  • There's generators and people have, you know, especially me.

  • R us so lived in India.

  • They have got the Indian ized version, which has come from Myanmar, because I've moved on to Calcutta and moved into different parts of India.

  • So there's adaptations and two, what's available, and this is one I really, really like and my family really enjoys.

  • So we're gonna show you a vegetarian version, which is absolute No, no for actually car soy.

  • But, you know, we have vegetarian viewers, so we're gonna show you the vegetarian version.

  • Otherwise, you could make it with chicken here just the traditional way.

  • Absolutely so it says it's a It's a recipe that has a lot of different steps, but very easy.

  • But just a few steps that may sound intimidating.

  • Will the recipe made look long but very simple and end results.

  • Yummy.

  • Let's get started.

  • So, like we said, there several components, different steps to this recipe, and the very first step we're gonna work on is to create, like, a curry paste.

  • That's gonna be the base of our soup.

  • We've used about one large or two medium onions over here that you have sliced.

  • This wretch Elise are not very spicy, so we're using about 67 of them.

  • But if you also really spicy, I would suggest, you know, scale down.

  • And you've got a whole bug off garlic over here that we've appealed on, just sliced.

  • So the deep pan over here, I have five tablespoons of oil, which is 1/3 of a cup and two that I'm gonna add in the Dr Rachel enough.

  • Just cut them up so that cook faster, and I'm gonna let them get a deep color.

  • It'll also play with the oil.

  • Now, if you have the spicy chilies, you can basically remove the seeds and that'll help with the spiciness to reduce a little bit.

  • Those look done.

  • I'm gonna pull them out to the site, you move the oil and just put it in a bowl in the same oil I'm gonna add in the garlic and again the same thing.

  • I'm the cook it till it gets a little color.

  • The garlic took a little while, but it's done.

  • I'm gonna again do the same thing.

  • Pull it to the side, drain out the oil and keep it aside in the same oil I'm gonna add in the onions and they're gonna do the same thing.

  • Now, we're gonna take a little longer than that.

  • So just try to open them up so they cook evenly and faster on.

  • We're just gonna allow them to again get a wonderful dark color.

  • Onions took a quite a bit longer than the garlic, but they're a nice golden brown and again we're gonna pull them to the side, drain out the excess oil and just keep him to the set.

  • And when all three ingredients air cooled down, weaken, grind it to a smooth paste.

  • So while other readings are cooling down, we have 1/4 cup of chickpea flour or basin.

  • And we have, ah little stainless steel skillet here, and we're gonna dry.

  • Roast this until we get a nice aroma and I put this in a cold pan.

  • You don't want Japan to be hot.

  • When you add this in, it should heat up with the basin.

  • So I've been continuously stirring this for about four or five minutes, and I can finally see a little bit of smoke coming out from the pan as well as a really nice roasted aroma.

  • And you can see the color changing just a bit.

  • At this point, I'm gonna switch it off and were to transfer this out so doesn't cook any further.

  • So a roasted basin has cooled down, and what I'm gonna do is I have a little bit of water here.

  • It's two cups, but I'm gonna add it slowly and whisk within so that there no lumps.

  • And once that's mixed in wanting to keep it aside.

  • So I put the band back on the heat again on medium heat, and here's what the face looks like.

  • This is the chili and the garlic and the onion pieced.

  • We have not added on added in any additional water or anything.

  • Now, if your grinder cannot handle it, you can add a little bit in.

  • That's okay, so I'm gonna put that into the oil and you're just gonna cook it for just a couple of minutes allowed to reheat.

  • Did you see a plane now?

  • And I'm gonna add in the basin and the water mixture.

  • And he can also add in some salted taste and we're gonna add an additional two cups of water.

  • We had crept up some vegetables that are gonna go into the cow.

  • Sorry, this is one medium carrot that we've peeled and then just cut through the center and just kind of made some icicles.

  • You want the vegetables that can fit into a soup spoon?

  • That's an ideal size half a cup off baby corn that we've cut.

  • And I was just gonna allow this to come to a boil, and there's more vegetables, but these vegetables need a little bit of a head start, so the gravy has come to a boil reduce to a simmer, and what I'm gonna do is I got a separate ball over here with 1/4 cup of coconut milk powder, and I am going to just spoon in a little bit of this, the gravy off from here, and just mix it in so that it doesn't form lumps Now.

  • You can also use coconut milk cans.

  • All these brands off coconut milk powder are different.

  • So you might have to just put in a little bit tried out and again adjusted to your taste.

  • So I'm gonna add in the coconut milk powder mixture.

  • Now, I'm also gonna add in one zucchini that we've got up to bite size pieces, one cup of mushrooms sliced, and one cup of broccoli cut to bite size pieces.

  • Mix it in.

  • At this point, you conjecture the sold as well.

  • So it's still on a summer.

  • I'm gonna just increase the heat just a little bit and allow it to come to a boil and then just let it cook for about 5 to 7 minutes.

  • That's it.

  • You just want the vegetables to be cooked.

  • Okay.

  • I'm going to be trying a few things for the far as a as condiments for this cause.

  • And I have some oil for trying over here.

  • I have taken about four garlic parts and just slice them on Friday.

  • You kind of won them.

  • Krista.

  • Okay.

  • Those look good.

  • I wanna pull them to the side, remove the oil and put it in a paper towel.

  • Here.

  • I have some charming noodles that have broken up.

  • If you use the balance off it to boil on this, this is the lot that's gonna be fried.

  • Now you can use charming.

  • You can use Hakka noodles.

  • You can use signals, whatever you prefer.

  • So I went again.

  • Fry this those Look down.

  • I'm gonna take them out and put them again on the paper towel.

  • Next, we're gonna fry some onions that I finally sliced.

  • And what we're gonna do is to help them crisp up.

  • We're gonna just duster to the little bit of cornstarch and mix it in.

  • But, Adam, the onions, onions done, just pull them out and again put it on a paper towel and just allowed them to pull down so they could crisp up.

  • So this looks like a lot of different steps, but again, it looks like that because we're showing two step by step, but a lot of these things gonna be done simultaneously, so it's not that big of an issue, But we just wanted to mention about the noodles.

  • Now we use chow mein noodles, and like I just said, we can use any type of noodle that you have available, but we cook the noodles for the package instructions.

  • So are said, basically, boil it in hot water or boil it in boiling water for three minutes.

  • And we did that.

  • We took them out, ran cold water on them and tossed him in a little bit of oil because that's the first thing we did.

  • I kind of got it out of the way.

  • And here they are.

  • Those air, these noodles.

  • And this is the noodle that actually goes into the soup.

  • It's not part of the garnish, right?

  • So here the old compliments, all the garnish ings That's fried onions.

  • We showed you this.

  • Lime or lemon.

  • Either way, you can use this fried garlic, boiled eggs, cilantro, roasted peanuts.

  • We've just crushed really crushed and green chilies so you can eliminate whatever you like on dhe.

  • It'll still taste good, so this is how we do the plating.

  • But this is how we a serve.

  • You just basically take your noodles, but the soup first put in the O fried noodles.

  • Then you can add in your condiments.

  • Fried garlic, eggs, cilantro, peanuts.

  • Peanuts are absolutely wonderful to give such a wonderful crunch.

  • And, of course, green chili northern.

  • Garnish it with a plane but a squeeze of lime who looks amazing.

  • There's so many components to the recipe that I'm sure it will be a different flavor profile.

  • Every bite, right?

  • Let's just again.

  • All right?

  • Yeah, absolutely right.

  • Delicious.

  • It's got so many textures, so many labels.

  • I feel like in one line, Shia, when bite has various flavors coming with me and you haven't yet mixed properly, Can you imagine?

  • Yeah.

  • So this is really, really good.

  • Now this dish can easily be made into a chicken dish.

  • Chicken council.

  • So what do you have to do?

  • Basically do is, you know, cutting up the chicken pieces and in your masala, the base that we had made in that itself.

  • Out in the the chicken pieces, cook it a little bit, Then add in the ad in some water allowed to boil so that it kind of becomes a little stock kind of things with the flavor of the chicken.

  • Play was everything else.

  • Then add in the basin and the water and then carry on with the rest of it.

  • So very easily doable, right?

  • People like this recipe, and you'd like to see more from us.

  • Please don't forget to hit that subscribe button because you'll be the 1st 1 to know anytime you post the video and it's absolutely free.

  • So join us again on another episode.

  • Show me the curry dot com, adding a pinch of spice to your life.

Hi.

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素食考素 - 椰子麵湯 - 秀出咖喱的味道 (Vegetarian Khao Soi - Coconut based Noodle Soup | Show Me The Curry)

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    林宜悉 發佈於 2021 年 01 月 14 日
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