Welcome to show me the curry dot com.

I'm a new GIA and I'm hit, though, and today we're making house way, which is a coconut based noodle soup.

So this particular soup, actually there's a 1,000,000 ways of making it and 1,000,000 variations.

It comes originally from the Laos Myanmar northern Thailand area and again there.

Variations.

There's generators and people have, you know, especially me.

R us so lived in India.

They have got the Indian ized version, which has come from Myanmar, because I've moved on to Calcutta and moved into different parts of India.

So there's adaptations and two, what's available, and this is one I really, really like and my family really enjoys.

So we're gonna show you a vegetarian version, which is absolute No, no for actually car soy.

But, you know, we have vegetarian viewers, so we're gonna show you the vegetarian version.

Otherwise, you could make it with chicken here just the traditional way.

Absolutely so it says it's a It's a recipe that has a lot of different steps, but very easy.

But just a few steps that may sound intimidating.

Will the recipe made look long but very simple and end results.

Yummy.

Let's get started.

So, like we said, there several components, different steps to this recipe, and the very first step we're gonna work on is to create, like, a curry paste.

That's gonna be the base of our soup.

We've used about one large or two medium onions over here that you have sliced.

This wretch Elise are not very spicy, so we're using about 67 of them.

But if you also really spicy, I would suggest, you know, scale down.

And you've got a whole bug off garlic over here that we've appealed on, just sliced.

So the deep pan over here, I have five tablespoons of oil, which is 1/3 of a cup and two that I'm gonna add in the Dr Rachel enough.

Just cut them up so that cook faster, and I'm gonna let them get a deep color.

It'll also play with the oil.

Now, if you have the spicy chilies, you can basically remove the seeds and that'll help with the spiciness to reduce a little bit.

Those look done.

I'm gonna pull them out to the site, you move the oil and just put it in a bowl in the same oil I'm gonna add in the garlic and again the same thing.

I'm the cook it till it gets a little color.

The garlic took a little while, but it's done.

I'm gonna again do the same thing.

Pull it to the side, drain out the oil and keep it aside in the same oil I'm gonna add in the onions and they're gonna do the same thing.

Now, we're gonna take a little longer than that.

So just try to open them up so they cook evenly and faster on.

We're just gonna allow them to again get a wonderful dark color.

Onions took a quite a bit longer than the garlic, but they're a nice golden brown and again we're gonna pull them to the side, drain out the excess oil and just keep him to the set.

And when all three ingredients air cooled down, weaken, grind it to a smooth paste.

So while other readings are cooling down, we have 1/4 cup of chickpea flour or basin.

And we have, ah little stainless steel skillet here, and we're gonna dry.

Roast this until we get a nice aroma and I put this in a cold pan.

You don't want Japan to be hot.

When you add this in, it should heat up with the basin.

So I've been continuously stirring this for about four or five minutes, and I can finally see a little bit of smoke coming out from the pan as well as a really nice roasted aroma.

And you can see the color changing just a bit.

At this point, I'm gonna switch it off and were to transfer this out so doesn't cook any further.

So a roasted basin has cooled down, and what I'm gonna do is I have a little bit of water here.

It's two cups, but I'm gonna add it slowly and whisk within so that there no lumps.

And once that's mixed in wanting to keep it aside.

So I put the band back on the heat again on medium heat, and here's what the face looks like.

This is the chili and the garlic and the onion pieced.

We have not added on added in any additional water or anything.

Now, if your grinder cannot handle it, you can add a little bit in.

That's okay, so I'm gonna put that into the oil and you're just gonna cook it for just a couple of minutes allowed to reheat.

Did you see a plane now?

And I'm gonna add in the basin and the water mixture.

And he can also add in some salted taste and we're gonna add an additional two cups of water.

We had crept up some vegetables that are gonna go into the cow.

Sorry, this is one medium carrot that we've peeled and then just cut through the center and just kind of made some icicles.

You want the vegetables that can fit into a soup spoon?

That's an ideal size half a cup off baby corn that we've cut.

And I was just gonna allow this to come to a boil, and there's more vegetables, but these vegetables need a little bit of a head start, so the gravy has come to a boil reduce to a simmer, and what I'm gonna do is I got a separate ball over here with 1/4 cup of coconut milk powder, and I am going to just spoon in a little bit of this, the gravy off from here, and just mix it in so that it doesn't form lumps Now.

You can also use coconut milk cans.

All these brands off coconut milk powder are different.

So you might have to just put in a little bit tried out and again adjusted to your taste.

So I'm gonna add in the coconut milk powder mixture.

Now, I'm also gonna add in one zucchini that we've got up to bite size pieces, one cup of mushrooms sliced, and one cup of broccoli cut to bite size pieces.

Mix it in.

At this point, you conjecture the sold as well.

So it's still on a summer.

I'm gonna just increase the heat just a little bit and allow it to come to a boil and then just let it cook for about 5 to 7 minutes.

That's it.

You just want the vegetables to be cooked.

Okay.

I'm going to be trying a few things for the far as a as condiments for this cause.

And I have some oil for trying over here.

I have taken about four garlic parts and just slice them on Friday.

You kind of won them.

Krista.

Okay.

Those look good.

I wanna pull them to the side, remove the oil and put it in a paper towel.

Here.

I have some charming noodles that have broken up.

If you use the balance off it to boil on this, this is the lot that's gonna be fried.

Now you can use charming.

You can use Hakka noodles.

You can use signals, whatever you prefer.

So I went again.

Fry this those Look down.

I'm gonna take them out and put them again on the paper towel.

Next, we're gonna fry some onions that I finally sliced.

And what we're gonna do is to help them crisp up.

We're gonna just duster to the little bit of cornstarch and mix it in.

But, Adam, the onions, onions done, just pull them out and again put it on a paper towel and just allowed them to pull down so they could crisp up.

So this looks like a lot of different steps, but again, it looks like that because we're showing two step by step, but a lot of these things gonna be done simultaneously, so it's not that big of an issue, But we just wanted to mention about the noodles.

Now we use chow mein noodles, and like I just said, we can use any type of noodle that you have available, but we cook the noodles for the package instructions.

So are said, basically, boil it in hot water or boil it in boiling water for three minutes.

And we did that.

We took them out, ran cold water on them and tossed him in a little bit of oil because that's the first thing we did.

I kind of got it out of the way.

And here they are.

Those air, these noodles.

And this is the noodle that actually goes into the soup.

It's not part of the garnish, right?

So here the old compliments, all the garnish ings That's fried onions.

We showed you this.

Lime or lemon.

Either way, you can use this fried garlic, boiled eggs, cilantro, roasted peanuts.

We've just crushed really crushed and green chilies so you can eliminate whatever you like on dhe.

It'll still taste good, so this is how we do the plating.

But this is how we a serve.

You just basically take your noodles, but the soup first put in the O fried noodles.

Then you can add in your condiments.

Fried garlic, eggs, cilantro, peanuts.

Peanuts are absolutely wonderful to give such a wonderful crunch.

And, of course, green chili northern.

Garnish it with a plane but a squeeze of lime who looks amazing.

There's so many components to the recipe that I'm sure it will be a different flavor profile.

Every bite, right?

Let's just again.

All right?

Yeah, absolutely right.

Delicious.

It's got so many textures, so many labels.

I feel like in one line, Shia, when bite has various flavors coming with me and you haven't yet mixed properly, Can you imagine?

Yeah.

So this is really, really good.

Now this dish can easily be made into a chicken dish.

Chicken council.

So what do you have to do?

Basically do is, you know, cutting up the chicken pieces and in your masala, the base that we had made in that itself.

Out in the the chicken pieces, cook it a little bit, Then add in the ad in some water allowed to boil so that it kind of becomes a little stock kind of things with the flavor of the chicken.

Play was everything else.

Then add in the basin and the water and then carry on with the rest of it.

So very easily doable, right?

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