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Khaw 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 Soup Recipe

5 from 1 vote
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Course: curry, soups stews
Cuisine: thai
Author: Rekha Kakkar

Ingredients

  • 1 cup Rice noodles cooked
  • For Making Curry Paste!
  • 6-7 Kashmiri Red chilli
  • 1 teaspoon coriander seeds
  • ½ teaspoon turmeric powder
  • ½ teaspoon Chopped ginger
  • 6-7 whole cashew
  • 1 red onion medium sized
  • For Curry!
  • 2 tablespoon Oil
  • 2 tablespoon gramflour besan
  • 2 cups water
  • 200 g coconut milk
  • 100 g zucchini sliced
  • 50 g Mushroom sliced
  • 50 g french beans
  • For Garnish!
  • ¼ cup french beans sliced diagonally
  • ¼ cup noodles
  • ¼ cup fresh coriander leaves
  • lemon juice
  • Boiled egg

Instructions

  • To make the Soup and garnishing!
  • Grind the curry paste using the ingredients listed under For making curry base. Keep it aside.
  • Heat 1 tablespoon 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 ¼ 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 tablespoon 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.
  • To assemble!
  • 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.