The other night, we had friends for dinner and I wanted to make something with a bit of a “wow” factor. At the same time, I wanted to use what I had on hand as I didn’t much have time to shop. Khow suey ticked all the right boxes and so I would like to share with you, today, my interpretation of this famous Burmese dish.
Khow suey is noodles served in a chicken/vegetable coconut based sauce and served with various garnishes. If you prepare the garnishes ahead of time, cooking the noodles and the sauce doesn’t take much time.
Our friends loved it and we also loved it so much that we plan to make it again soon!
Although I had made vegetarian khow suey, you can substitute chicken if you like.
this photo shows the garnishes that I served
Top row (from left to right): fresh coriander, chopped spring onion, chopped boiled eggs
Bottom row (from left to right): roasted peanuts, lemon wedges, fried garlic, chopped green chillies
So, let’s get on with the recipe. This one serves 4 people.
Garnishes (you can have some or all of the below)
One small bunch fresh coriander (leaves and stalk if tender)
One bunch spring onion, chopped
6 hard boiled eggs, chopped
5-6 tablespoons roasted peanuts
2-3 teaspoons chopped green/red chillies
One pod of garlic sliced along its length and fried in one teaspoon of oil till it is brown and crisp
Handful of potato straws or crushes potato chips (I didn’t have these)
Ingredients for noodles
350 gms dried egg noodles
Water to boil noodles
Ingredients for sauce
4 onions, chopped
1 pod garlic
Fresh ginger the size of a thumb
4-5 stalks lemongrass
1 teaspoon turmeric
1 tablespoon chilli powder
1 teaspoon cumin powder
1 tablespoon coriander powder
4 tablespoons gram flour
1 stock cube (optional)
2 cups coconut milk
500 gms mixed vegetables cut in medium sized pieces (I had used broccoli, baby corn, french beans and cauliflower)
1 tablespoon oil
Salt to taste
- Make a paste of ginger, garlic and lemon grass.
- Heat the oil in a large saucepan. Once hot, add the chopped onions and salt.
- Once the onions are cooked (3-4 minutes), add the ginger-garlic-lemongrass paste.
- Add turmeric, chilli powder, cumin powder and coriander powder.
- Mix well and let this cook for about 5-7 minutes on low flame. Keep stirring regularly so that it doesn’t stick to the bottom of the pan.
- While the paste is cooking, mix the gram flour and stock cube in the coconut milk. I used chicken stock cube, you could use vegetable one instead or omit the stock cube altogether.
- Make sure there are no lumps in the coconut milk mixture.
- Now go back to the paste, add the vegetables (or chicken) and give it a good stir.
- Turn the flame high and add the coconut milk along with 2 cups of water. Stir, bring it to boil and once it starts bubbling, lower the flame, cover and let the sauce cook for about 10-15 minutes till the vegetables are cooked.
- While the sauce is cooking, boil water for the noodles and cook them according to instructions on the packet. Drain and divide them in dinner bowls (I used pasta bowls).
- Pour the sauce over the noodles and serve with the garnishes.
- Squeeze of lemon on top gives it a nice lift.
If you would like to use chicken instead of vegetables, marinate cubes of boneless chicken in some salt and turmeric powder for 30 minutes. Cook for 30 minutes till chicken is done.
If you try this recipe, let me know how it turns out.
- Burmese Khow Suey (nameerazman.com)
- My version of Khao Soi pronounced ‘Cow Soy’ – all the way from Northern Thailand (islifearecipe.com)