Khao Suey

Method

Add four spoons of chickpea flour or besan in a pan, and let it brown on medium heat. The colour will turn medium orange. Keep aside. You can store this in an airtight jar for weeks.

Put oil in the pan. Add 2 tbps onion and garlic paste and a litre of chicken stock.

Add salt and let it simmer. Then mix coconut milk and let it boil for sometime.

In the meantime, dissolve the roasted besan in half a cup of water.

Take another a deep pan, add oil and then the chopped garlic. Add the boneless chicken. Add red chilli powder and salt to taste. Stir fry the chicken till it's cooked.

To make the red chilli paste, burn a few red chillies a little oil and pour 2 tablespoons of dark soya sauce. Grind it in a mixie, till it's coarse.

Now put noodles in a bowl, add the chicken and soup, then garnish with toppings, according to taste.