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Burmese Khao Suey

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Time50 Min
DifficultyIntermediate
Serves2

Burmese Khao Suey is a delicious noodle dish that can be served with a variety of condiments. If you love Burmese cuisine then you must have tried this Burmese Khao Suey soup at least once. There are many varieties of Khao Suey recipes and people across the world have prepared it to suit their local preferences and ingredients that easily available to them. If you are looking for a comforting soup ... y noodles dish on a cold rainy day then this noodle soup will feel like a bowl of happiness. Burmese Khao Suey Restaurant style is originally prepared with chicken, meat or eggs, but this vegan version includes veggies like mushrooms, carrots, spring onion that are cooked in the coconut milk soup. Each spoon full of this soup will give you a burst of flavours. If you are wondering How to make Burmese Khao Suey at home, then don’t worry as we have got it covered. Here’s a quick Burmese Khao Suey Video for your convenience that will guide you through the whole process step-by-step. If you want to prepare Burmese Khao Suey at Home, you can customise the ingredients as per your liking. Not only this flavourful noodle soup comes together in a single pot with plenty of flavourful veggies, but it is also very easy to make and comes together in a very little time. You can also opt for brown rice to make it even healthier.

Nutrition Info. (per serving)

ProteinFatCarbsFibre282 Cal282 Cal282 Cal282 Cal
  • 11gProtein
  • 14gFat
  • 23gCarbs
  • 6gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

3 teaspoons

Coriander Seeds

Coriander Seeds

1 teaspoon

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Cumin

Cumin

0.5 teaspoons

Salt

Salt

1 teaspoon

Whole Wheat Noodles

Whole Wheat Noodles

30 g

Peanut (with Skin)

Peanut (with Skin)

2 teaspoons

Light Soy Sauce

Light Soy Sauce

1 teaspoon

Jaggery Powder

Jaggery Powder

1 teaspoon

Fruits & Vegetables

Ginger

Ginger

1 small piece

Lemon Grass

Lemon Grass

6 g

Onion

Onion

1 unit

Curry Leaves

Curry Leaves

5 g

Carrot-regular

Carrot-regular

1 unit

Lemon

Lemon

1 unit

Basil

Basil

4 units

Spring Onion

Spring Onion

5 g

Dairy

Tofu

Tofu

80 g

Other

Coconut Milk

Coconut Milk

0.25 cups

Pepper

Pepper

0.5 teaspoons

Garlic

Garlic

6 pieces

Coriander Leaves

Coriander Leaves

10 g

Vegetable Stock

Vegetable Stock

1.5 cups

Red Chillies

Red Chillies

2 units

Button Mushrooms

Button Mushrooms

5 pieces

Directions

1In a vessel place the water and bring it to a boil. Once boiling, add little oil, salt, and noodles. Allow it to boil till the noodles are cooked to 3/4th doneness.
2Once done, strain and set aside. Spread out on a clean surface or plate and allow it to cool down.
3Slice mushroom, dice carrot. Slice the red chilli. Take a mixer jar or blender, add roughly cut onion, half of garlic, ginger, coriander root, cumin seed, coriander seed, lemongrass and turmeric powder. Add little water and make a fine paste. Set aside.
4Heat the oil in a wok or pot. Add curry leaves and saute for a few seconds add red chili then the herb and spices paste. Saute for 2 minutes stirring constantly. Make sure there are no brown bits stuck at the bottom of the pot.
5As the paste is cooked, add coconut milk, sliced mushroom, carrot, tofu, and add fresh basil, salt, and black pepper. Then add veg stock and close the lid.
6Cook for another few minutes (till the veggies are cooked but still crunchy). Curry shouldn't thicken too much or dry out hence maintain a lower to medium flame. Add veg stock if needed. Open the lid and squeeze in fresh lemon juice, add jaggery powder (if the soup looks thick add more stock at this point). Check the seasoning.
7Place the noodles in a slightly large bowl. Then pour the khow suey curry, top with sliced onions, roasted garlic, peanuts, red chili, basil leaves, and lemon wedges on the side. Serve hot.

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We hope you had fun making it! Enjoy the meal.

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