Burmese Khao Suey with njh sauces and condiments

Serves: 5-6

You’ll need:

• Chicken Stock (Boil 500 gms Chicken Thighs in 6 cups water with an onion sliced, ginger slices, spring onions with bulbs sliced and lemongrass if you have it. Add half tbsp rock salt. Cook until it comes down to 4 cups. Strain and keep the liquid. Take the chicken pieces and cut them into bite sized pieces and use them in the recipe.
• 2 packets egg noodles or rice noodles

For the soup:

• 500 gms cooked chicken, diced
• 1 tbsp ginger-garlic paste, freshly poun
• 1 packet Dabur coconut milk
• 3 tbsp roasted gram flour
• 1 1/2 tbsp njh Mothership’s Meat/Seafood/Vegetable Spice Mix
• 1/2 tsp turmeric
• 1/2 onion, sliced
• 2 1/2 tbsp coconut oil
• 4 cups chicken stock
• 1 tbsp fish Sauce or 1/2 tbsp Salt

To use as garnish:

• njh Prik Nam Pla
• njh Hot Travelling Chillies
• njh Thai Chilli Oil
• njh Crispy Fried Garlic
• njh Crispy Fried Onions
• Crispy fried potatoes
• Crispy fried noodles
• Chopped spring onions
• 4 eggs boiled & chopped
• Sliced lemon

Method:

• In a clay pot take 2 1/2 tbsp coconut oil. Add the onions and sauté. Add the turmeric. Add the ginger- garlic paste and then the njh Mothership’s Spice Mix. Roast it. Add the toasted gram flour and continue sautéing.
• Add the cooked chicken and mix. Add fish sauce or salt. Then add the coconut milk and lastly the stock. Adjust salt to taste. Bring it to a boil.
• Cook the noodles as per instructions on the packet
• To assemble, in a bowl, take the noodles and add the gravy with chicken.
• Add the garnish as per your taste and enjoy!