By Jyoti Jain | Posted: May 26, 2020

This kid-friendly Burmese Veg Khow Suey style soup is easy to make and is loaded with veggie goodness. The veggies used here can easily be substituted with seasonal ones your child prefers and are readily available. I have used a mix of sweet potatoes, broccoli and asparagus, but feel free to improvise as needed. The noodles are the perfect foil for the veggies you are trying to get them interested in! Also, the curry powder used here is mild tasting, but do reduce the quantity further to suit your child’s palate.

The heady aromatic mix of turmeric, cumin, coriander, black pepper, curry leaves and fenugreek in the Madras curry powder used here, pack quite the health punch. Turmeric and black pepper when used together make the turmeric more bioavailable, enhancing its anti-inflammatory and immunity boosting properties. Coriander is well known for its antibacterial properties and curry leaves, cumin and fenugreek all help the digestion. 

The coconut milk makes a delicious broth and with it’s cooling properties is a good base to use in your soups all summer long. In addition, I have used chickpeas flour to thicken the soup and give it an extra silky and creamy texture.

Burmese Veg Khow Suey 
(Vegetable Curry Noodle Soup, ~8 servings )

Ingredients (everything organic) 

2 medium tomatoes

1 inch piece of ginger

1 cup broccoli florets

1 bunch of asparagus

1 large sweet potato, cubed

6 oz dry spaghetti noodles

1 can of coconut milk

4 ¼ cup of water

1 tbsp chickpeas flour

2 tbsp olive oil

1 tsp cumin seeds

1 tsp turmeric powder

1 tbsp Madras curry powder

1 tsp sucanat sugar

Salt to taste

2 limes, juiced

Few Cilantro sprigs and handful of roasted peanuts for garnish (Optional)

Method

Cut and discard the thick ends of the asparagus stalk and chop the remainder into bite sized pieces. Using a blender puree the tomatoes and ginger into a fine paste. Keep aside. Whisk the chickpeas flour with ¼ cup of water into a smooth paste until all lumps have dissolved. Keep this paste aside as well. Next cook the noodles as per package direction and keep separately.

Heat the oil in a heavy bottomed stainless steel pot. Next add cumin seeds and turmeric powder to it. After a few seconds when cumin seeds have turned a shade darker add all vegetables to it. Next add salt, coconut milk, tomato puree and 4 cups of water to it. Cover the pot with a lid. Cook the veggies on a medium flame for 15-20 mins until they are al dente. Next add the chickpeas paste, sugar and madras curry powder to it and bring to a boil. Turn off the gas. Add cooked noodles to it. Add lime juice and garnish with cilantro and peanuts. Enjoy Hot!

Do give this easy to make, kid-friendly and delicious soup a try and make dinner time a breeze! Stay safe and healthy and don’t forget to wash your hands! Also, do like, comment and share. After all, sharing is caring. Please check out this FREE Breath and Meditation Online Session, Beyond Breath as well.

Jyoti Jain is a culinary instructor, food blogger, and food photography enthusiast and has been teaching the Art of Wholesome Eating (AWE) class through the Art of Living Foundation for over 12 years. You can view more recipes at her personal blog www.jyotisorganickitchen.com.