Burmese Khao Suey Recipe
Soupy noodles cooked in coconut milk and chicken stock.
Servings
4people
Cook Time
45minutes
Servings
4people
Cook Time
45minutes
Ingredients
For Garnish
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.