KHAO SUEY/ CURRIED COCONUT SOUP – KETO | VEGAN | GLUTEN FREE | DIABETIC FRIENDLY

Not many recipes fall into so many healthy categories, but this Khao Suey sure does. It is keto and paleo friendly, sugar free, diabetic friendly, anti-inflammatory, gluten free, vegan, dairy free and low carb as well – making it an ultimate guilt-free delicious recipe! Made with a base of Coconut Milk, a super ingredient which is used in the original Khao Suey recipe as well, this recipe tastes the same sans the gluten and added sweetness. Served warm, this one-pot meal makes for a perfect lunch or dinner recipe that’s filling, wholesome, tasty and nutritious. So let’s twist this Burmese noodle dish into a soupy healthy version.

INGREDIENTS
1 Tbsp Sesame Oil/ Olive Oil
2 Peppercorns
2 Cloves
1/2 Inch Cinnamon Stick
1/2 Chopped Green Chilli
5 Peeled Garlic Cloves
1 Thinly Sliced Onion
1 Tbsp Peanuts/Almonds
1 Tsp White Sesame Seeds
1 Tsp Thai Curry Paste
250 ml Unsweetened Coconut Milk
1 Pinch Turmeric Powder (Optional)
1 Spring Onion
1 Tsp Pickled Red Chilli Pepper (Jalapeño)
10-12 Zucchini Noodles/Low-Carb Noodles (Optional)
Lemon Juice (Optional)
Salt to Taste

METHOD

  • In a pan, heat some Sesame Oil or Olive Oil.
  • Add the Cinnamon Stick, Cloves and Peppercorns and let it sizzle for a few seconds.
  • Add chopped Green Chilli.
  • Next add in chopped Garlic Cloves and brown well.
  • Now add the thinly sliced Onion, stir and cook on medium heat until they turn brown and slightly crisp.
  • Add some whole or crushed Peanuts. If you are doing a strict diet or are allergic to them, then you can replace this with Almonds or any other Friendly Nut that you can consume.
  • Also add some White Sesame Seeds to this.
  • Mix and sauté for a minute more till everything looks good.
  • Now keep aside half of this mixture for garnishing.
  • To the leftover mixture in the pan, add in the Thai Green Curry Paste. You can use Yellow instead. You get these easily in the market and it’s made from lemongrass and Kefir Lime. If you don’t have this, you can add any keto friendly Thai or Chinese sauce like Red Chilli Sauce/ Red Chilli Paste along with some lemon zest, cumin, coriander, pepper, ginger and if possible Lemongrass all in crushed/powder/paste like consistency. May not have the right taste but can work and will still taste good.
  • Combine and cook the spice paste well.
  • Switch off the flame. I normally do this before adding in the Coconut Milk to avoid curdling due to high heat.
  • I used thick Coconut Milk from a store bought tetra pack. You can use the first strained milk if you are using homemade Coconut Milk. Since you won’t be adding any flour to thicken this, you need to use thick milk.
  • Mix well and add some salt. Now switch the flame on, this time to the lowest setting and keep stirring.
  • Add a little turmeric powder to give the soup a little colour.
  • You can go ahead and add some veggies like zucchini noodles which is nothing but thinly sliced zucchini to look like noodles or done with the help of a spiralizer. Also known as zoodless. You can add this and cook. In another version, I added some boiled Pumpkin pieces too.
  • You can replace Zucchini Noodles with Low-Carb alternatives like Shirataki, Edamame, Gluten Free or Multigrain Noodles, depending on your diet allowances.
  • Feel free to completely avoid noodles/vegetables in this recipe. I’ve tried this way many a times and tastes like a nice warm soup and I so love it.
  • Don’t forget to keep stirring this soup gently over low heat.
  • Once it’s hot enough, taste test and add the paste or sauce and condiments to your liking.
  • Pour this into your soup bowl.
  • To make this look like Khao Suey, let’s top this with some garnishing.
  • I carefully added the pickled red chilli peppers. You can use jalapeños too. This just gives a nice sour spicy flavour.
  • I then added the mixture that was kept aside – the fried onion, garlic, sesame, peanut, green chilli mix. I spread that out nicely.
  • I didn’t have spring onions, but use this if you have. I wanted to give a little bright green look to this, so I added a little chopped green chilli. You can add cilantro or mint as well. And I added dry rosemary too.
  • I also sprinkled some more sesame seeds around this in the gaps. You can also squeeze in a little Lemon Juice. Have it your way 🙂
  • And yes, that’s all!
  • Enjoy your healthy, keto, paleo, sugar free, diabetic friendly, anti inflammatory, gluten free, vegan, dairy free and low carb soup recipe!
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With Low-Carb Edamame Noodles and some Pumpkin

HOT & SWEET THAI FLAT NOODLES

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INGREDIENTS:
1 Cup Flat Noodles
1/2 Tsp Sesame Seeds
1 Tsp Oil
1/2 Green Capsicum/Bell Pepper
1/2 Yellow Capsicum/Bell Pepper
3-4 Green Beans
1 Inch Zucchini
2 Baby Corns
2-3 Spring Onion Leaves
3 Button Mushrooms
1 Tsp Schezwan Sauce
1/2 Tsp Soy Sauce
1/2 Tsp Peanuts
1/4 Tsp Honey or Sugar
Salt

METHOD:

The above ingredients should be enough for 1 person. You can increase the quantity if you are making for more. I like to load on veggies!

  • Boil flat noodles and keep aside. You can use normal noodles as well.
  • Chop all veggies and keep aside. I chopped the Peppers long. And the beans an inch long. The spring onion leaves finely chopped. The rest into medium sized pieces.
  • In a wide pan, heat some oil and toast sesame seeds.
  • Now add the chopped Green Peppers, Baby Corn and Zucchini. Sauté for 2-3 minutes until you see them brown a little.
  • Now add the chopped Mushrooms, mix well for a few seconds. Cover and cook on a low-medium flame for 3 more minutes.
  • Now add the Bell Peppers and Spring Onion Leaves. Mix and sauté for a couple more minutes until they all seem cooked al dente. You can cook further but I like a little crunch. I’m not a fan of over cooked veggies.
  • Now add Schezwan Sauce, Soy Sauce, Salt and Honey as per your taste and mix everything well.
  • Transfer to a plate and garnish with some crushed Roasted Peanuts.
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Sautéed vegetables of your choice
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Sauced up
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Garnished with Roasted Crushed Peanuts
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VEGGIES WITH RICE / TOP RAMEN NOODLES

Want to include vegetables in your meal but tired of eating the same thing over and over again? Well mix in a little noodle or rice and you will look forward for meal time to enjoy this delicious bowl of goodness!

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INGREDIENTS:
1 Tsp Oil
2 Tsp Sesame Seeds
4-5 Broccoli Florets
3 Button Mushrooms
2-3 Baby Corn
1 Inch Zucchini
1 Orange Carrot
1/2 Packet Top Ramen or 1 Cup Cooked Rice
1 Tsp Chings Schezwan Chutney
1 Tsp Dark Soy
1 Pinch Sugar
Salt to taste
1/2 Cup Water

METHOD:

  • Heat oil in a pan. I used Olive oil.
  • Splutter Sesame Seeds.
  • Add the vegetables that take longer to cook first.
  • So I added the chopped Carrots first, then the Baby Corn followed by Zucchini, Mushrooms and lastly Broccoli. You can also add chopped Tomatoes, Bell Peppers, Spring Onions or even finely chopped Cabbage. I don’t like my veggies soft and prefer al dente, so I don’t cook for a long time.
  • If you are making this with leftover rice or cooked rice, add this to the veggies. Add Soy Sauce & Schezwan Sauce. Add Sugar and Salt to balance the taste. You don’t need to add water to this. Just mix well. I had an extra masala packet of Yippi Noodles. So I used this as well. You can add Pepper Powder or any other Spice. Mix this well and enjoy!
  • If you are making this with noodles, you can use Top Ramen Curry or Fiery Chilli Noodles.
  • I used half of the noodles and masala since I was making just one bowl for myself. I also wanted to incorporate more veggies in my diet and very little noodles just for the taste bit. The other half of noodles and masala I used the next day.
  • So, add the masala from the packet to the veggies. Mix well.
  • Break and add the noodles to this and mix again.
  • Now add water depending on how soupy you want your noodles. Your veggies may cook further so don’t overcook in the previous step. Cover and cook until the noodles soften.
  • Add Schezwan Sauce, Soy Sauce and Salt depending on how much water you’ve added.
  • If you don’t have any masala, add Soy Sauce, Schezwan Sauce, Pepper Powder and Ginger Garlic Paste instead and create a nice soupy broth for your noodles.
  • There’s nothing else left to do, except enjoy your veggie bowl!
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Noodles with Veggies (Schezwan & Soy Sauce Flavour)
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Noodles with Veggies (Fiery Chilli Flavour)
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Rice with Veggies (Tandoori Masala)
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Soupy Noodles with Veggies
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Noodles with Veggies (Curry Flavour)
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Rice with Vegetables (Schezwan & Soy Sauce)