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
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
- Add garlic, ginger, turmeric, curry powder, and chili powder. Cook for 1 minute, stirring, until fragrant.
- Stir in chickpea flour and cook for another minute to remove the raw flavor.
- Gradually whisk in coconut milk and vegetable broth, ensuring there are no lumps. Bring to a gentle simmer.
- 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
- Cook the noodles according to package instructions. Drain and set aside.
- 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
- Divide the cooked noodles among serving bowls.
- Ladle the hot curry broth with vegetables over the noodles.
Step 4: Add Garnish and Serve
- Top each bowl with fried onions, crispy garlic, sliced chilies, chopped cilantro, lime wedges, toasted peanuts, and sliced green onions.
- 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.
