My husband’s family is from Burma and this recipe was originally taught to me by my Mother in law. She of course had someone grid everything fresh. Now we do it with blender.This type of Dish is popular in Many Asian Countries. Most of them are made with Fish. This curry is green.

This is a totally Vegetarian and VEGAN .

I have changed/ added different items, to this recipe to make it more versatile and colorful. This recipe is wonderful for winter night-one meal soup. There are many ingredients but I am sure once you have the dish made , you would want to do it often. This recipe is for 6 to 8 people but can be doubled. Left over can be kept in the refrigerator for about 3 days. It reheats well. I  use microwave to reheat but, can be reheated in the pot at low heat.

I used Hakka Noodles, Indian markets carry the vegetarian Hakka noodles, I used two small packets.

2 to 3 cans of Coconut Milk-please check the can to make sure it does not have added sugar. I used red, green and yellow bell peppers and shredded carrots to give color to this wonderful dish.

This recipe requires  some unusual items such as fried noodles and fried onions which can be purchased in any Asian market.

For the spice mix:- Grind – 3 to 4 hot -or similar to Jalapeno peppers, about 3 inch piece of fresh ginger, 3 pods of fresh garlic, 1 small bunch basil-best if you can buy Thai basil and, about two stalks of  lemon grass( cut on to 2 inch pieces after removing outer layer.).

before you start cutting the vegetables, it would be easier to grind all above-not lemongrass.

Serve in a Soup bowl- First put noodles, add the Curry, top it with a little-a teaspoon or less- fried noodles, bean sprouts, fried onilos and cilantro.