Khow Suey, also known as Khao Soi, is a delightful Burmese curry noodle soup that combines rich flavors and textures, making it a beloved dish in Myanmar and beyond. This guide will walk you through the process of making Khow Suey for five servings, including a full list of ingredients, cooking instructions, nutritional information, and helpful tips to elevate your dish.
Khow Suey (Burmese Curry Noodle Soup)
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients
- For the Soup
- Noodles:
- 6 oz. dry whole grain long noodles (spaghetti, Thai-style brown rice noodles, soba noodles, or udon noodles)
- Curry Base:
- ½ cup chopped yellow onion
- 4 cloves garlic, minced
- 1½ tablespoons curry powder
- 1½ teaspoons grated fresh ginger
- 3 tablespoons chickpea flour (gram flour)
- Vegetables:
- 1 (16 oz.) package fresh or frozen stir-fry vegetables (about 4 cups)
- Liquid:
- 2 cups unsweetened plant milk (such as almond or soy milk)
- Seasoning:
- Sea salt, to taste
- Sriracha sauce, for serving
- For Garnish
- ½ cup sliced scallions (optional)
- 2 tablespoons fresh cilantro leaves
- 3 limes, cut into wedges
- Grocery List
- Whole grain long noodles
- Yellow onion
- Garlic
- Curry powder
- Fresh ginger
- Chickpea flour
- Frozen or fresh stir-fry vegetables
- Unsweetened plant milk
- Sea salt
- Sriracha sauce
- Scallions (optional)
- Fresh cilantro
- Limes
Instructions
- Prepare the Noodles:
- Cook the noodles according to package directions. Once done, drain them in a colander and rinse with cold water to stop the cooking process.
- Make the Curry Base:
- In a large pot, combine the chopped onion, curry powder, minced garlic, grated ginger, and about ¼ cup of water. Cook over medium-low heat for approximately 10 minutes, stirring occasionally until the onion becomes tender.
- Thicken the Soup:
- In a small bowl, whisk together the chickpea flour and 1 cup of water until smooth. Add this mixture to the pot with the cooked onion and spices.
- Stir in the stir-fry vegetables and an additional 1 cup of water. Bring this mixture to a boil while stirring constantly. Once boiling, reduce the heat and let it simmer uncovered for about 10 minutes until the vegetables are tender.
- Combine Noodles and Milk:
- Add the cooked noodles and plant milk into the pot. Cook for an additional 3 to 4 minutes until everything is heated through. Season with sea salt to taste.
- Serve:
- Ladle the soup into bowls and top with sliced scallions (if using) and fresh cilantro. Serve with lime wedges and a drizzle of sriracha sauce for added heat.
Notes
- Vegetable Variations:Â Feel free to use any vegetables you have on hand; bell peppers, carrots, or snap peas work well.
- Noodle Options:Â You can substitute with rice noodles or any other preferred noodle type.
- Spice Level:Â Adjust the amount of sriracha based on your heat preference.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 925mgCarbohydrates: 61gFiber: 10gSugar: 16gProtein: 24g
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