Burmese Khow Suey (Vegan)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (100°C/100°C). Add the about 340 g of thin rice noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles immediately using a colander and rinse them with cold water to prevent sticking, then set aside.
2. 2Finely dice the 1 medium onion. Mince the 3 cloves of garlic. Grate the 2.54 cm of ginger. In a large 6-quart heavy-bottomed pot, heat the 2 tbsp of coconut oil over medium heat (148.9-162.8°C / 150-163°C).
3. 3Add the diced 1 medium onion, minced 3 cloves of garlic, and grated 2.54 cm of ginger to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent and the mixture is fragrant.
4. 4Add the 1 tsp of turmeric powder, 0.5 tsp of chili powder, 0.5 tsp of cumin powder, and 1 tsp of coriander powder to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour in the 2 cans (about 380 g each) of coconut milk and the 2 cups of vegetable broth. Increase the heat to medium-high (162.8-190.6°C / 163-190°C) and bring the mixture to a gentle simmer, where small bubbles consistently break the surface.
6. 6Reduce the heat to low (79.44-93.33°C / 80-95°C) and let the broth simmer gently for 20 minutes, stirring occasionally, to allow the flavors to meld and the broth to slightly thicken and smell rich and aromatic.
7. 7Stir in the 2 tbsp of lime juice and the 2 tbsp of coconut aminos into the simmering broth.
8. 8Divide the cooked about 340 g of rice noodles evenly among four serving bowls. Ladle the hot coconut broth generously over the noodles in each bowl.
9. 9Top each bowl with the 1 cup of fried or baked tofu, 1/2 cup of crispy fried onions, 2 tbsp of chopped fresh cilantro, and 1/4 tsp of chili flakes. Serve the Burmese Khow Suey immediately.

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