Khow Suey
Khow down to the curry king
What is Khow Suey?
Khow Suey is a Burmese noodle dish known for its rich, coconut milk-based curry and an irresistible spread of toppings. It’s traditionally made with egg noodles, chicken or beef, and a fragrant blend of garlic, ginger, and turmeric. What sets Burmese khow suey apart from similar dishes like Thai or Malaysian laksa is the variety of crispy toppings like fried garlic, onions, chillies, and boiled egg, which you add yourself. It’s a warm, comforting bowl of customisable perfection.
You’ll love it if…
…you’re looking for a soul-warming coconut noodle soup with an authentic Burmese flavour punch.
You know the best thing about a really good salad? Its the amazing things on top. The nuts, seeds, croutons, the sprinklings of feta or lashings of Parmesan.
What if I told you that you could have that, but on a soup. No, we’re not talking croutons on a watery tomato reduction. We’re talking all of it. Sweet fried onions, crunchy peanuts, crispy garlic bits, fresh herbs and squeezes of lime. In Khow Suey, they are not only encouraged, they are lauded, exalted, celebrated. Without any customisation, Khow Suey is an amazing standalone dish – a delicately spiced, rich coconut milk broth with noodles and protein. But what really makes it sing is the toppings. Pile them on like a mad scientist you are. Pik ‘n’ mix. Mix ‘n’ match. Slip ‘n’ Slide. Crunch ‘n’ slurp.
Gather the Ingredients. Cook the Aromatics and Chicken
Heat coconut oil in a pan, then sauté turmeric and red curry paste. Add garlic and shallots until softened, then add chicken and coriander, cooking until the chicken is nearly done.
Simmer the Curry
Pour in stock and simmer until the chicken is cooked. Lower the heat, add coconut milk, sugar, and fish sauce, and simmer briefly until fragrant and creamy.
Final Touches and Serving
Ladle the curry over cooked noodles, top generously with the garnishes, and finish with a squeeze of lime.
- Toast your curry powder first – Just a minute in a dry pan wakes it right up and gives the broth a deeper flavour.
- Don’t skip the toppings – The crispy garlic, fried onions, and squeeze of lime take it from good to can’t-stop-eating.
- Use full-fat coconut milk – It gives that creamy, rich base Khow Suey is all about—light versions just don’t hit the same.
- Cook the noodles separately – Always keep them apart from the broth until serving or they’ll soak up too much liquid and go soggy.
- Storing leftovers – Store the noodles and broth separately – Keep them in different containers in the fridge so the noodles don’t turn mushy. Just reheat the broth gently and pour over freshened-up noodles when you’re ready to eat.
Khow Suey
Ingredients
Equipment
Method
- In a pan on medium heat add 1 tablespoon coconut oil. Add 1 teaspoon turmeric powder and 1 tablespoon red curry paste and saute for couple of minutes.
- Add 2 tablespoons thinly sliced garlic, ¼ cup chopped shallots or red onion, saute for a couple of minutes until they soften and the onions turn translucent.
- Add 400 grams chicken chopped into small cubes and saute for another couple of minutes. Add 2 tablespoons chopped coriander, saute for a further minute. Add 1 cup stock and let it simmer for 3-5 minutes until the chicken is cooked.
- Turn the heat to low and add 1½ cup coconut milk. Stir for a couple of minutes. Add 1 tablespoon palm sugar or demerara sugar and 1 tablespoon fish sauce. Let it simmer for a couple of minutes and its ready to serve.
- To serve ladle the curry sauce onto the cooked noodles and top generously with the garnishes as desired. Enjoy with a squeeze of lime.
FAQ
Egg noodles are traditional, but you can use rice noodles, soba, or even ramen. Just cook them al dente and rinse with cold water to prevent sticking.
Absolutely! Swap chicken or beef with tofu, chickpeas, or mixed vegetables. Use vegetable broth and ensure your curry paste is free from animal products.
Start with fewer chillies in your curry paste. You can always add chilli oil or sliced chillies as toppings later.
Popular toppings include fried garlic, onions, chopped cilantro, lemon wedges, crushed peanuts, and crispy noodles. These add texture and flavour to the dish. The Chef has suggested some in the recipe, feel free to mix and match.
Yes, you can make the curry broth in advance and store it in the fridge for up to 2 days. Cook the noodles and prepare toppings fresh for the best taste and texture.
