Khow Suey is soup meal bowl inspired from Burmese noodle dish Ohn Khauk swe. The Burmese Khaw Suey Soup is vibrant in flavours, has lots of veggies and noodles cooked in coconut curry based soup.
Khow Suey is Burmese noodle dish with coconut curry base and comes with a great variety of toppings which makes it an interesting meal in a bowl kind of soup. Toppings for Khow suey soup include fried onion, fried green beans, boiled egg, fried noodles and lots of fresh coriander leaves. After adding the toppings the soup is finally served after a gene ours squeeze of lime which gives it tangy and zesty flavour. Khow Suey is perfect meal in bowl soup for a winter day or a cold rainy day.
Of late I have started loving coconut milk based curries a lot. Most of these oriental or Srilankan curries are brothy have good amount of spice to add to the flavour. The coconut curry soup base has lots of healing properties as well, turmeric, ginger, garlic (if using) and some lemon grass. I am in love with such dishes which are easy to put together and good for health too.
Just like other recipes, the Show sues recipe also varies slightly depending on the taste preference, original Burmese version is often made with chicken and noodles. In this vegetarian recipe of khow suey I have used egg noodles and rice noodles along with lots of veggies. Basically Khow suey recipe involves two parts, first part is sauteed all the veggies, preparing the toppings for the soup. Second part is making coconut curry base.
Coconut curry soup base is quite simple, I simply use curry paste and add lots of coconut milk (The best part of the soup) and for the thickening of the soup little amount of gram flour or besan is used. Best part of cooking any dish at home is one can tweak the recipe of ingredients as per the taste. I like it spicy so I add more heat in the form of red chilli powder If you’d like it less spicy, leave out the chili powder. Some like to top it with crushed peanuts I add fried noodles and that is good to add texture in the form of crunch in every spoonful of delicious soup.
If you love soups you can try out some other soup recipes from my website Mexican Tortilla Soup, Roasted Tomato Veggie and Quinoa soup , Chunky Roasted Tomato Soup , Tomato and Carrot Soup some of other delicious soup recipes are here under
I have been posting many soup recipes which are popular and loved by most of people. So if you are looking for healthy and tasty easy soup recipes, stay tuned. You can follow me onInstagram, Facebook, & Twitter to stay updated or signup for the weekly newsletter. or look under #MTCwinterdelights
If you cook the Khow Suey soup recipe and find it helpful, please do share it on facebook, twitter or pin it on Pinterest this may help others too and keeps me motivated to write more.
- 1 cup Rice noodles cooked
- For Making Curry Paste!
- 6-7 Kashmiri Red chilli
- 1 tsp coriander seeds
- 1/2 tsp turmeric powder
- 1/2 tsp Chopped ginger
- 6-7 whole cashew
- 1 red onion medium sized
- For Curry!
- 2 tbsp Oil
- 2 tbsp gramflour besan
- 2 cups water
- 200 g coconut milk
- 100 g zucchini sliced
- 50 g Mushroom sliced
- 50 g french beans
- For Garnish!
- 1/4 cup french beans sliced diagonally
- 1/4 cup noodles
- 1/4 cup fresh coriander leaves
- lemon juice
- Boiled egg
To make the Soup and garnishing!
Grind the curry paste using the ingredients listed under For making curry base. Keep it aside.
Heat 1 tbsp oil in a Pan and saute the french beans till they start to look charred. Take them out of pan and keep aside.
In the same pan add 1/4 th cup of noodles, stir fry them till light brown and look fried. Take them out of the pan and keep aside.
Now add one more tbsp oil in the pan and add the ground curry paste in it, cook it on medium heat for 4-5 minutes.
Add gram flour/besan and cook it with paste on slow heat for 3-4 minutes on slow heat.
Add sliced/chopped vegetables in the paste and also add water and coconut milk. Simmer it for 7-8 minutes and switch off the heat.
Take 4 soup bowls, divide the boiled rice noodles equally into all 4 soup bowls.
Top it with one portion of curry and vegetables evenly.
Garnish the khow Suey soup with choice of garnish, I topped with charred green beans, fried noodles and boiled egg (vegetarians can use crispy tofu too) and served it topped with some fresh coriander leaves and generous squeeze of lime.