Burmese Khao Suey Recipe

If there is one thing that Southeast Asian countries do better than any other region is noodles. These countries do not only completely change the face of the noodle and transform it into a sumptuous meal but can also do so in a hundred different ways. From the Malaysian Asam Laksa and the decadent Vietnamese Beef Pho to the loaded Thai Drunken Noodles, there is quite a variety to slurp up. One such noodle spin-off is the Burmese Khao Suey.

The Khao Suey, or Khow Suey, is a mild and creamy noodle dish, which borderlines a soup-like consistency. The main ingredients of this preparation are coconut milk, curried meat, and egg noodles topped with crispy sautéed onions, roasted peanuts, and a squeeze of lemon. It’s super simple to make and a delight to eat. Here’s a recipe to walk you through this delicious Burmese noodle soup.

Feature Image Source

Print Recipe

Burmese Khao Suey Recipe

Soupy noodles cooked in coconut milk and chicken stock.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Cuisine

Asian

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 500 gram Boneless Chicken
• 4 tbsp chickpeas flour (besan)
• 1 tbsp vegetable oil
• 4 tbsp onion paste
• 1 tsp garlic paste
• 1/2 litre chicken stock
• 1 tbsp red chili powder
• 1 tbsp Sesame oil
• 200 gram coconut milk powder
• cooked egg noodles
• Dark Soya Sauce
• Red chillies
• salt to taste

For Garnish

• Boiled eggs, chopped
• Sautéed onions
• Roasted peanuts, chopped finely
• Lemon juice
• Dark Soya Sauce
• Spring onions
• coriander chopped
• Browned garlic, shredded
• red chilli paste

Course Main Dish Cuisine Asian Cook Time 45 minutes Servings people MetricUS Imperial Ingredients 500 gram Boneless Chicken 4 tbsp chickpeas flour (besan) 1 tbsp vegetable oil 4 tbsp onion paste 1 tsp garlic paste 1/2 litre chicken stock 1 tbsp red chili powder 1 tbsp Sesame oil 200 gram coconut milk powder cooked egg noodles Dark Soya Sauce Red chillies salt to taste For Garnish Boiled eggs, chopped Sautéed onions Roasted peanuts, chopped finely Lemon juice Dark Soya Sauce Spring onions coriander chopped Browned garlic, shredded red chilli paste

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Add four spoons of chickpea flour or besan in a pan, and let it brown on medium heat. Keep aside.
2. Put oil in the pan and add 2 tablespoon onion and garlic paste and a litre of chicken stock. Add salt and let it simmer.
3. Mix coconut milk and let it boil for sometime.
4. In the meantime, dissolve the roasted besan in half a cup of water and add it to the above mix.
5. Take another a deep pan; add oil and then the chopped garlic.
6. Add the boneless chicken, red chilli powder, and salt to taste. Stir fry the chicken till it's cooked.
7. To make the red chilli paste, burn a few red chillies a little oil and pour 2 tablespoons of dark soya sauce. Grind till it's coarse.
8. Now put noodles in a bowl, add the chicken and soup, then garnish with toppings, according to taste.