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burmese khow suey

Burmese Vegetarian Khow Suey

Burmese Vegetarian Khow Suey is a curried coconut milk noodle dish which is served with variety of fried toppings

Course Main Course
Recipe Cuisine Burmese
Keyword Burmese khow suey, burmese noodle soup, khow suey recipe, noodle soup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4

Recipe Ingredients

  • 400 gm Egg Noodles or rice noodles
  • 3 tbsp Cooking Oil

Curry Base

  • 300 ml Coconut milk
  • 1 medium Onions or shallots
  • 1 inch Ginger
  • 8-10 cloves Garlic
  • 6-8 Lemon grass (only bulbs)
  • Cilantro stalks (coriander leaves stem) Handful
  • 2-3 Green chillies
  • 1 tbsp Turmeric powder
  • 1-2 tsp Fish Sauce (optional) use for authentic flavours
  • 2 tbsp Roasted Chickpea flour (besan)
  • 2 tbsp Fermented shrimp paste (optional) use for authentic flavours
  • 1 Lime

Vegetables

  • 2 Carrots cut into thin disc
  • 1 head Broccoli
  • 6-8 Baby Corn cut diagonally into 1 inch piece

Garnish or toppings

  • 1 Fried thinly sliced onion
  • 4 tbsp Crispy fried garlic
  • Fried peanuts or cashews a handful
  • Crispy fried noodles a handful
  • 200 gm Fried Tofu, cut into rectangles or squares or into thin strips
  • 1 tbsp Cilantro leaves, chopped
  • 1 tbsp Spring onions, chopped
  • Chilli oil as required

Recipe Instructions

  1. Prepare the noodles as per instructions on packet.

To make curry base

  1. Make a paste of onion, ginger, garlic, lemon grass bulbs, cilantro stalks /stems, turmeric powder, 1 tablespoon oil and green chillies.

  2. Heat the cooking oil in a pan. Add the curry base and saute for around 10 minutes on medium flame till the rawness disappear.

  3. Add the vegetbales cut into desired portions and mix well. Add salt too.

  4. Dilute half of coconut milk with 2 cups of water. Add this to the curry base and vegetables.

  5. If you are using fish sauce and fermented shrimp paste, use that here.

  6. Lower the heat and let it simmer on low for 20 minutes around till the vegetables becomes tender and soft.

  7. Stir in the rest of the coconut milk and bring it to a gentle boil.

  8. Take the roasted chickpea flour in a small bowl. Add a ladle full of hot sauce over it. Whip it gently and nicelt so that no lumps are seen and looks smooth or creamy. Add this to the sauce to thicken it.

  9. Stir in the lemon juice around 1 tbsp is fine.

How to serve Khow suey

  1. Take a wide bowl or noodle bowl. Place the boiled noodles in one corner or in the middle.

  2. Pour enough ladle full of sauce and vegetables over it so that the sauce will form a pool around the noodle.

  3. Garnish with the toppings. Do not go heavy on the toppings per serve. USe it as per your requirements. Chilli oil and few sprinkles of chilli flakes brings nice flavour in the dish.