Veg Khao Suey (Khow Suey)

What's needed to make veg khao suey?

To make Khao Suey curry paste, you will the ingredients shown in the image below

Ingredient notes (curry paste)

1. Dried red chilies: For reducing heat, remove the seeds of dried red chilies.
2. Coriander seeds: They are the dried seeds of coriander and can be easily found in the spice section of any Indian grocery store.
3. Onion: Red onion is the best for this recipe but if you don't have that use whichever variety is available to you.

To make the soup, you will need the ingredients shown below:

Ingredient notes (curry)

1. Chickpea flour: It's the powdered form of split Bengal gram (chana dal). It's called chickpea flour because whole Bengal gram is sometimes also called black chickpea. You can find chickpea flour in any South Asian grocery store where it's called besan.
2. Vegetables: Use vegetables of your choice. I have used cauliflower, carrot, French beans, and mushrooms. You can add broccoli, green peas, zucchini, snow peas, and baby corn. Even, tofu can be used in this recipe.
3. Turmeric powder: Turmeric gives a bright yellow color to the dish, adds flavor, and has a lot of health benefits. It can be bought from the spice section of any South Asian grocery store.
4. Cooking oil: Use canola or any neutral flavored cooking oil.

The most interesting part of Burmese Khow suey is the toppings. It's garnished with a lot of ingredients that add flavor and texture to this delicious soup. The ingredients needed for toppings are shown in the image below:

Ingredient notes (Khao Suey toppings)

1. Boiled noodles: Any variety can be used.
2. Corn flour: Also known as corn starch in some countries.
3. Uncooked noodles: Uncooked noodles are fried and then added to this dish. You can also fry cooked noodles, the way it's done in Manchow soup.
4. Cooking oil: It's used for deep frying onion, garlic, and noodles. Use vegetable or canola oil.
5. Roasted peanuts: Use salted roasted peanuts.
6. Chili flakes and hot chili peppers: If your heat tolerance is low, you may skip one or both of them.

How to make (step by step process)?

Step 1: Soak dried red chilies in hot water for around 10 minutes. After that discard the water.

Step 2: Put the soaked chilies, coriander powder, ginger, garlic, and onion in a grinding jar.

Step 3: Add around 2-3 tablespoons of water and make a paste.

Step 4: Heat oil in a cooking pot and add the onion-garlic paste to it. Cook for around 4-5 minutes or until the onion is no longer raw.

Step 5: Add salt, turmeric powder, and chopped vegetables.

Step 6: Cook for around 2-3 minutes, stirring in between.

Step 7: While the vegetables are getting cooked, dry roast chickpea flour in a pan for 3-4 minutes or until it becomes fragrant.

Step 8: Mix the roasted chickpea flour with around ¼ cup of water and make a lump-free paste.

Steps 9 and 10: Add chickpea flour paste to the cooking pot and mix.

Step 11: Add water and crushed lemongrass stalk. Mix everything and cook for 4-5 minutes.

Step 12: Add coconut milk and stir continuously for about a minute.

Step 13: Cook for 5-6 minutes. Switch off the stove. Remove the lemongrass stalk from the curry and discard it.

Step 14: Put sliced onion in a bowl, sprinkle cornflour, and Toss.

Step 15: Heat oil in a pan and fry onion slices. Once they turn golden brown, take them out on a plate covered with a thick kitchen paper towel.

Step 16: In the same oil deep fry garlic slices until they turn golden brown.

Step 17: Also fry uncooked noodle strands until they turn crunchy and golden brown too

Step 18: Put around ½ a cup of boiled noodles in a serving bowl. Pour some soup over the noodles. Serve with all the toppings on the side.

Your delicious veg Burmese Khao suey is ready to be enjoyed!

How to serve?

Khao suey can be enjoyed as a noodle soup and also as a complete meal. Always serve it hot.

To serve, put around a cup of boiled noodles in a serving bowl. Pour hot soup over it.

Garnish with some toppings and serve extra toppings on the side.

How to store?

To store, allow the soup to reach room temperature then store in an airtight container for up to 3 days.

Store the boiled noodles and toppings separately.

Recipe tips and tricks

1. For extra flavor, drizzle some toasted sesame oil on top.
2. If you want to add more heat, drizzle Asian chili oil.
3. You can also use some lemongrass in khow suey curry paste for a more refreshing flavor. Lime zest can be added too.
4. If your heat tolerance is low, remove the seeds of red chilies. You can also reduce the number of chilies used or use a less hot variety like Kashmiri red chili.
5. Feel free to add other toppings of your choice like bean sprouts and spring onion greens.
6. Add the toppings only before serving otherwise they will lose the crunch.

Frequently asked questions