By |Categories: Vegan Recipes|Last Updated: |

Here’s a delightful recipe for Khow Suey, a rich and creamy Burmese curry noodle soup. This plant-based version is loaded with coconut curry broth, tender noodles, and an array of toppings for a vibrant and flavorful dish. 🥢✨


Khow Suey (Burmese Curry Noodle Soup)

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes


Ingredients

For the Broth:

  • 2 tbsp coconut oil or vegetable oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp turmeric powder
  • 2 tsp curry powder
  • 1 tsp chili powder (optional, for heat)
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tbsp chickpea flour (or substitute all-purpose flour)
  • 1 tbsp soy sauce or tamari
  • Salt, to taste

For the Noodles and Vegetables:

  • 8 oz egg-free noodles (e.g., wheat, rice, or ramen noodles)
  • 1 cup broccoli florets
  • 1 cup julienned carrots
  • 1 cup snap peas or green beans

For Garnish and Toppings:

  • Fried onions or shallots
  • Crispy garlic slices
  • Sliced red chilies
  • Chopped fresh cilantro
  • Lime wedges
  • Toasted peanuts
  • Sliced green onions

Instructions

Step 1: Prepare the Broth

  1. Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
  2. Add garlic, ginger, turmeric, curry powder, and chili powder. Cook for 1 minute, stirring, until fragrant.
  3. Stir in chickpea flour and cook for another minute to remove the raw flavor.
  4. Gradually whisk in coconut milk and vegetable broth, ensuring there are no lumps. Bring to a gentle simmer.
  5. Add soy sauce and salt to taste. Simmer the broth for 10–15 minutes, allowing the flavors to meld.

Step 2: Cook the Noodles and Vegetables

  1. Cook the noodles according to package instructions. Drain and set aside.
  2. In the last 5 minutes of simmering the broth, add the broccoli, carrots, and snap peas. Cook until tender but still vibrant.

Step 3: Assemble the Soup

  1. Divide the cooked noodles among serving bowls.
  2. Ladle the hot curry broth with vegetables over the noodles.

Step 4: Add Garnish and Serve

  1. Top each bowl with fried onions, crispy garlic, sliced chilies, chopped cilantro, lime wedges, toasted peanuts, and sliced green onions.
  2. Serve immediately and enjoy the layers of flavor and textures!

Tips & Variations:

  • Protein boost: Add pan-fried tofu or chickpeas for extra protein.
  • Customize veggies: Use mushrooms, spinach, zucchini, or your favorite vegetables.
  • Spice it up: Drizzle chili oil or add more chili powder for a spicier version.
  • Meal prep: Store the broth and noodles separately to maintain texture when reheating.

This Khow Suey is a comforting and flavorful dish with endless possibilities for customization.

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