One bowl of happiness
Khao Sawy is a Burmese coconut noodle soup topped with fresh herbs and spices
Two weeks ago, I was a smug holiday return.You know the type. White clothes to show off even brown tan. New accessories acquired from tribal villages in far flung places. Delirious, inexplicable happiness etched on ageing face.I am happy to report that seven days of hayfever, two client deadlines and one narrow escape from missing cleaner incident later it has been well and truly been knocked out of me.
This is where I start ranting about the injustice of the London Underground. Or – God forbid – start sharing my 4000 holiday photos.I’ll just stick to sharing a recipe from my travels with you instead. The dish is Khao Sawy (pronounced Sway) – a Burmese soup noodle dish.I grew up on this in Kolkata, where owing to trade links to Burma, every family had its own recipe that was the subject of much competition and pride among the aunties.
Up in Chiang Mai, I tried the Thai version. Traditionally cooked with chicken, this is a coconut curry topped with a selection of fresh herbs and spices. All added in the quantities you want from little bowls on the table.This dish makes great party food. Mainly, because you would have to be nuts to chop all the garnish ingredients for the two of you.I cooked it for Aunt Madge and her boyfriend. They ate loads. Spilt it down their sweaters. And looked deliriously, inexplicably happy.Something to beat the holiday blues too perhaps?
6 large chicken thighs, skinned
3 large garlic cloves
Half inch ginger
Half tsp turmeric powder
Half tsp chilli powder
Half tsp cumin powder
3 green finger chillies,
4 sprigs of curry leaves (optional)
1 x 400ml tin of thick coconut milk
2 large onions, finely sliced
6 rounds of medium egg noodles
1 tbsp sunflower oil
125 fresh coriander leaves
4 garlic cloves
3 spring onions, green and white bits
1 large onion
2 key limes
2 green chillies
2 tbsp sunflower oil
First make the soup. Chop the ginger and garlic and bring the oil to heat in a large pan over a high flame.
When the oil is hot, fry the onions and the curry leaves until they soften and turn translucent. Then add the garlic, ginger and green chillies and fry for another five minutes.
Now add the powders and the chicken. Seal the chicken on each side, stirring like a maniac to mix them up well with the masalas.
Submerge the chicken pieces in hot water and leave to boil away on a medium flame. While the chicken is cooking, prepare all the garnish ingredients in the following order:
- Hard boil the eggs
- Chop the garlic and fry until crisp and golden
- Slice the onion finely and fry in the leftover garlic oil
- Chop up the coriander, green chillies and spring onions
- Peel and mash the eggs roughly with a fork
- Quarter the limes
Kit little bowls with the garnish and place in the centre of the table. Now take each piece of chicken out of the pan and, using two forks, shred it quickly. If the chicken is cooked, the chicken will simply fall off the bone. Get rid of the bone and return the chicken into the soup. Don’t substitute the thighs with boring chicken breasts, for full stock impact!Then pour in the coconut milk and leave to simmer, while you cook the noodles according to pack instructions.When the noodles are done, put the soup pan and the noodles on the table so guests can help themselves. Sprinkle liberally with the garnish ingredients. Serve with plenty of napkins, coz it will get messy.
This entry was posted on Tuesday, February 26th, 2008 at 2:05 pm and is filed under Chicken, Cooking to impress, Entertaining, Highlights, Meat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.