Have you ever heard of Khow Suey?
Khow Suey is a Burmese (from Burma) noodle dish with a delicately spiced coconut milk sauce and is served up with an array of different contrasting toppings that takes this dish to the next level and give it a burst of amazing flavors.
Growing up in Pakistan, there was a common version that I had tried… and quite frankly did not like. I was never a fan, until I went on a recipe hunt and practiced this particular version. And now, this is a highly requested recipe in our home! It comes together in 20 minutes if you can do a little bit of prep ahead of time which in my mind makes this recipe an easy weeknight meal! I made this today after a days work because I did a little bit of prep last night and honestly, its amazing every time!
How do you make Khow Suey?
Well.. essentially its a curried coconut sauce with a protein of your choice in which you add noodles and at the time of serving you add additional toppings. It makes for a great party dish (whenever we have those again!) because you can set it up as a “Khow Suey Bar” with the noodles + sauce and an assortment of toppings.
What protein will taste the best in this dish?
I used chicken breast because it is easy and quick to cook. Once the chicken is cooked with spices, then all you need are a few ingredients for the sauce for the recipe to come together in a matter of minutes! I imagine you can also use tofu and shrimp. I am uncertain if beef would taste good, but if you try it with that.. report back in the comments!
What kind of noodles should I use?
Traditionally, this is made with egg noodles. However, I much prefer it with an el dante spaghetti. I like it with spaghetti because if you have leftovers, I find that this noodle holds its shape better as it sits in the curry sauce. It becomes delicious and soft over night. Alternatively, you can also serve and store the curry and noodles separately
What kind of toppings go with Khow Suey?
The toppings are what make this recipe next level! Our family favourites include crunchy browned onions, chopped green onions, green chillies, cilantro, boiled eggs along with a generous squeeze of a lime!
Okay so now that I have explained the recipe to you a bit more.. here is the recipe!
Easy Khow Suey with make ahead toppings
Course: MainCuisine: burmese, asianDifficulty: medium6
servings20
minutes20
minutes300
kcalIngredients
450 grams spaghetti (one pack)
2 large chicken breasts chopped into bite sized pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
whites of 6-7 green onions chipped
Spices: 1 teaspoon each – cumin powder, corriander powder, red chilli powder (adjust if you want less spice), and salt
1/2 teaspoon red chilli flakes
2 teaspoons turmeric powder
2 400 ml cans coconut milk + 1 can of water (400 ml)
7-8 curry leaves
2-3 tablespoons oil for frying chicken
- Toppings
4-5 hardboiled eggs cut into wedges
6-7 greens of green onions chopped
1/2 cup pre-browned onions
7-9 cloves of garlic sliced and fried to golden brown
1/2 cup chopped cilantro
Directions
- Marinate chicken in spices while you prep the toppings, approximately 20 minutes
- Boil pasta according to package instructions
- Heat oil in a wok and add in ginger and garlic paste and curry leaves until fragrant
- Add in whites of green onions and fry for a minute. Then add in marinated chicken and fry for 2-3 minutes until chicken turns white. Deglaze pan with a few tablespoons of water to prevent spices from burning.
- Once chicken is cooked through, add in coconut milk.
- Let the coconut milk come to a boil on medium heat. Once it reaches a boi, turn down the heat to low and let the mixture simmer for 10 minutes.
- Next add in the boiled noodles and serve in a bowl along with the toppings!
- Enjoy!!
Let me know in the comments if you try this! Also feel free to adjust spices as you like!
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Does it have to be the desi fried onions or the American one is fine?
I loved ths recipe. Thank you, gonna try soon
this is a awesome recipe for my family.
Just right foa party
Can I make the soup part 1-2days in advance?