Authentic Burmese Khow Suey: A Flavorful Coconut Noodle Soup
40 minutes
808 reads
About Authentic Burmese Khow Suey: A Flavorful Coconut Noodle Soup
Embark on a culinary adventure to Burma with this authentic Khow Suey recipe. Imagine tender egg noodles bathed in a fragrant coconut milk broth, a symphony of spices swirling around each strand.This one-pot wonder is layered with vibrant garnishes, creating a tapestry of textures and tastes. From the creamy broth to the crunchy toppings, every bite is an explosion of flavor.Khow Suey is more than just a meal; it's an experience. A comforting and satisfying dish that will transport you to the bustling streets of Yangon, one delicious spoonful at a time.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Noodles and Chicken
- 200 gm Egg Noodles
- 2 Egg
- 100 gm Chicken cooked, shredded
For the Aromatic Base
- 2 tbsp Oil
- 100 gm Onion chopped
- 2 tsp Garlic paste
- 1 tsp Ginger paste
- 1 tsp Chili Paste red
For the Coconut Broth
- 3-4 tbsp Gram Flour
- 4 cup Chicken Stock
- 1 can Coconut Cream
Instructions
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Hard-boil the eggs until cooked through. Peel and set aside.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- Add the garlic and ginger pastes and cook for another minute until fragrant, stirring constantly to prevent burning.
- Add the cooked shredded chicken and red chili paste to the pot. Stir well to combine and cook for 2-3 minutes.
- In a separate bowl, whisk together the gram flour with a little chicken stock to form a smooth paste. This helps prevent lumps when added to the soup.
- Pour the gram flour mixture into the pot, along with the remaining chicken stock and coconut cream. Bring the mixture to a simmer, stirring occasionally.
- Add the cooked noodles to the soup and gently stir to combine. Simmer for a few minutes to heat through.
- To serve, divide the Khow Suey among bowls. Garnish generously with crushed peanuts, chopped green chilies, fresh cilantro, and lime wedges.
- Serve hot and enjoy!
Recipe Notes
Good To Know
- This dish is a great way to introduce new flavors to children.
Expert Tips
- Adjust the spices to your preference. Start with a smaller amount and add more until you reach your desired level of heat.
- For a richer flavor, consider marinating the main ingredients (e.g., vegetables, protein) for at least 30 minutes before cooking.
- Fresh herbs can elevate this dish. Add a sprinkle of chopped cilantro, parsley, or basil just before serving.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow the dish to cool completely before refrigerating to prevent condensation and bacterial growth.
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Recipe Nutrition
Calories: 271kcalCarbohydrates: 36gProtein: 13gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 82mgSodium: 40mgPotassium: 265mgFiber: 3gSugar: 3gVitamin A: 129IUVitamin C: 4mgCalcium: 38mgIron: 1mg
Geeta Biswas
Articles: 919
3 Comments
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What a flavorful dish! Thanks for sharing.
Absolutely mouthwatering! Great share.
I’m in love with this recipe already!