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Burmese Khow Suey

Khow Suey is a coconut milk-based noodle soup accompanied with varied condiments. The dish, known as "Ohn No Khao Swè", originated in Burma, and made it's way into India. It is now so popular as a street food in India and so comforting at the same time! This is my take making it Vegan and Healthy.



You can add any vegetables you have stocked. I would recommend adding peppers, celery, carrots, cauliflower, green beans, baby corn, peas - snow or green peas, water chestnuts, bamboo shoots. Literally, sky is the limit!



 

WATCH HOW TO MAKE IT HERE



 

PRINT RECIPE





Ingredients:

Khow Suey Curry:

  • 1 can of Coconut milk (400 ml)

  • 1/2 cup carrots, cubed

  • 1/2 cup Broccoli florets

  • 1/4 cup Green Beans

  • 1/4 frozen Green Peas

  • 1/2 cup firm Tofu

  • 1 tsp Salt or as per taste

  • 1 tbsp Soy Sauce

  • 3 tbsp Gram Flour/ Besan

  • 1 stalk of Lemon Grass

Khow Suey Curry Paste:

  • 1/2 medium Red Onion

  • 1 Shallot

  • 1 thumb of Ginger

  • 1 thumb of Fresh Turmeric (Sub 1 tbsp Turmeric Powder)

  • 3 cloves of Garlic

  • 1 tbsp Madras Curry Powder (Sub ½ tbsp garam masala)

  • 2 tbsp coconut milk

  • 3 dried red chilies / 1 tbsp Sambal Oelek

  • 2 tsp Lemon Juice

  • Water as needed

Starch:

  • 2 cups cooked rice/noodles of choice – I prefer Brown Rice Noodles or Udon Noodles

Condiments Add-ons:

  • Fried Onion

  • Fried Garlic

  • Fried Noodles

  • Crushed roasted Peanuts

  • Roasted Cashews

  • Chopped Cilantro

  • Lime wedge

  • Red Pepper Flakes

Directions:

Curry Paste:

  1. In a blender jar, add the curry paste ingredients and blend it to a smooth paste by adding water as needed

  2. Once you empty the ingredients of the blender, use one cup water to clean the blender and remove that water in a cup

Khow Suey:

  1. In a pan on medium heat, add 1 tbsp coconut oil

  2. Add the curry paste and cook for 3-4 minutes, add water if needed to prevent spices from burning – Use the blender jar water

  3. Crush the stalk of lemon grass and add it to the pan

  4. Add the veggies and tofu

  5. Add the remaining blender jar water and let it come to a boil

  6. Stir in the coconut milk

  7. Make a slurry of 3 tbsp gram flour (besan) in one cup water and add it to the pan

  8. Let the mixture come to a boil

  9. Add salt to taste





To serve put one serving of rice/noodles on the base of the bowl. Ladle in piping hot Khow Suey Curry over it. Top up with some of the recommended add-ons and enjoy warm!




Do try the recipe and let me know how it turned out!

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