Burmese Khow Suey
Indulge in the rich and exotic flavours of our Signature Oh No Khowsuey, made in your own kitchen with this quick and delightful recipe
Burmese Khow Suey Recipe, Courtesy Burma Burma
A cosy breakfast, a street-side snack or a festive favourite, Khow Suey (Khowsuey or Khao Soi) is Burma’s most iconic noodle dish. It is heritage ladled into a bowl, simmered with traditions, topped with memories and shared with love. The Khow Suey recipe varies from region to region across the country. However, the idea of a comforting, fragrant curry poured over noodles and topped with a variety of garnishes is celebrated throughout Burma.
No meal at Burma Burma is complete without our award-winning, signature Oh No Khowsuey. It has always been a crowd favourite. For most people, Khow Suey is an introduction to the layered textures, complex flavours and surprising simplicity of Burmese food. This fragrant and creamy coconut milk curry, infused with lemongrass and tamarind, comes topped with diced Asian vegetables and is served with noodles of your choice, including Hakka noodles, whole wheat, Udon, and rice noodles and an array of toppings. A bowl of Khow Suey isn’t just a hearty, wholesome meal. It’s a bowl that invites you to make it your own. Whether you’re hosting your friends or making a cosy meal for yourself, grab our Khowsuey Curry Paste and make your own bowl of flavourful comfort.
How to make a perfect bowl of Burmese Khow Suey?
While there are many interpretations, every Khow Suey recipe has three key components.
1. Curry
A creamy, flavourful soupy curry that ties the Khow Suey together. Make your perfect bowl of Burmese Khow Suey with Burma Burma’s Khowsuey Curry Paste simmered in a coconut-based broth.
2. Noodles
Udon, Hakka, Whole Wheat, Rice, the options are endless. Khow Suey comes with no rules. Pick your pick and enjoy the perfect slurp!
3. Toppings
Some say the toppings are the soul of Khow Suey and they are right! Top your Khowsuey with fried garlic, fried onion, crunchy peanuts, red chilli flakes, a dash of lemon, spring onions, fried noodles or anything you love.
Ingredients:
Burma Burma Khowsuey curry paste - 3 ½ tbsp
Coconut milk - 1 cup
Water - ¾ cup
Carrot (diced cubes) - 1 tbsp
French beans (diced cubes) - 1 tbsp
Baby corn (diced cubes) - 1 tbsp
Green Zucchini (diced cubes) - 1 tbsp
Yellow Zucchini (diced cubes) - 1 tbsp
Broccoli (diced) - 1 tbsp
Onion (small shallot) - ½ tbsp
Noodles - 100 grams
To Garnish
Spring onion
Brown onion
Burma Burma’s Chilli Garlic Oil Drizzle
Method:
In a large pan, heat some oil over medium to high heat. Once the oil is hot, add the sliced shallot and sauté until it becomes translucent.
Stir in Burma Burma’s Khowsuey Curry Paste and cook for a minute or two to release its flavours. Pour in the coconut milk and water, stirring to combine everything well.
Add the prepared vegetables – carrot, french beans, baby corn, green zucchini, yellow zucchini, and broccoli.
Allow the mixture to come to a gentle boil, then reduce the heat and simmer until the vegetables are tender, which should take about 10-15 minutes.
While the curry is simmering, cook the noodles separately according to the package instructions. Drain and set them aside.
To serve, place a portion of cooked noodles in each serving bowl.
Ladle the hot Khowsuey curry over the noodles, making sure each bowl gets a good amount of vegetables and flavourful broth.
Garnish with chopped spring onions, brown onions, and a touch of Burma Burma’s Chilli Garlic Oil Drizzle for a final flavour punch.
FAQs
1. What is Khow Suey?
Khow Suey (Khowsuey or Khao Soi) is Burma’s most popular Noodle Soup. A creamy, flavourful coconut-based curry poured over your choice of noodles and topped with an array of toppings, the recipe of Khow Suey changes across the country. Now a go-to meal across Asia and beyond, the layered flavours and textures of Khow Suey - tangy, spicy, umami, crispy, creamy and more, keep you reaching for another bite.
2. Is Khow Suey Burmese or Thai?
Khow Suey, locally known as Oh No Khow Suey, originated in Burma and travelled across Asia through the busy trade routes. While the main components of the recipe remain the same- a coconut-based flavourful broth, noodles and an array of toppings, the recipe was moulded to suit the palate of the countries it travelled to.
3. Is Khow Suey the National dish of Burma?
No, Khow Suey is the most celebrated dish of Burma, but Mohinga Soup is the National dish. Visit your nearest Burma Burma to enjoy the lemongrass-infused lentil and banana stem soup served with vermicelli noodles and crisps.
4. What is Khow Suey made of?
The Khow Suey recipe changes across Burma. Each region adds its local flavours and components to the dish. However, the dish has three key components. A variety of spices and aromatics are blended into a paste and simmered with vegetables and a choice of protein to make a creamy coconut-based curry. This curry is poured over noodles and topped with a variety of condiments and toppings and enjoyed steaming hot!
5. How to eat Khow Suey?
Make it your own! Whether you’re preparing it yourself, ordering our Signature Oh No Khowsuey or dining in with us, top your bowl of Khow Suey with your favourite condiments, enjoy spoonfuls of the creamy curry or slurp away!
