This turned out FANTASTIC! Apparently, it's a favorite dish of my husband's that he hasn't had in years. Happy to have scratched that itch for him and learn about a new cuisine.
Source: Cooking with Manali | Serves: 4 | Time: 25 min
Changes: used lemongrass paste instead of fresh stalks; I didn't fry toppings
Ingredients
6 oz noodles (we did Udon)
Paste
2 inch ginger roughly chopped
9-10 garlic cloves roughly chopped
2 tbsp avocado oil
4 tbsp lemongrass paste
1/2 cup cilantro leaves
1/2 teaspoon turmeric powder
Coconut Broth
2 tbsp avocado oil
3 whole dried red chilies
15 curry leaves
2 13.5 oz can coconut milk
4-5 oz #mushrooms sliced
2 #carrots cut into rounds
1/2 cup sweet corn, I used a can
1 tsp salt or to taste
2 cups veggie broth
Juice of 1 small lime
Toppings
Chopped cilantro
Roasted peanuts
Red chili flakes
Instructions
Boil the noodles according to instructions on the package. Set aside.
To a blender add ginger, garlic, 2 tablespoons oil, lemongrass, cilantro and turmeric powder. Grind to a smooth paste and set aside.
Press saute button on the Instant Pot. Once it displays hot, add 2 tablespoons oil and then add broken dried red chilies and curry leaves. Sauté for few seconds.
Then add the ground ginger-garlic-lemongrass-cilantro paste to the pot. Sauté for 1-2 minutes, stirring constantly. Hit Cancel.
Add in the coconut milk. Use a wooden spatula to scrape the bottom and mix with the liquid. Then add the veggies (mushrooms, carrots, sweet corn), salt, and vegetable broth.
Close the lid and press the manual or pressure cook button. Cook on high pressure for 3 minutes with the pressure valve in the sealing position.
Quick release the pressure.
To serve Khow Suey, place the coconut soup in a large bowl and add the boiled noodles. Add toppings. Serve hot!