Go Back
+ servings
Vegetarian khao soi with toppings served in a white bowl.

Vegetarian Khao Suey (Khow suey)

Veg Khao suey or Khow suey, is a deliciously satisfying Burmese coconut-noodle soup which is served with an array of toppings. It's a combination of flavors from different Asian countries like India, China, Malaysia, and Thailand, in one bowl. Even vegans and vegetarians can enjoy this flavorful noodle soup.
Course Main Course, Soup
Cuisine Asian, Burma, Myanmar
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 946kcal



Ingredients for curry paste

Ingredients for curry

  • 2 cups chopped vegetables I have used French beans, carrot, cauliflower, and button mushrooms
  • 1 stalk lemongrass crushed
  • 1 + ¾ cups coconut milk around 400 ml
  • 1.5 cups water/ vegetable stock
  • 2 tablespoons gram flour besan
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon vegetable oil

Ingredients for garnishing

  • 1 small red onion thinly sliced
  • 3-4 cloves garlic thinly sliced
  • 1 fresh red/ green chili pepper finely chopped
  • ¼ cup cilantro roughly chopped
  • 4 tablespoons roasted and salted peanuts
  • ¾ cup uncooked noodles around 50 grams
  • 1 lime sliced
  • ½ teaspoon chili flakes
  • ½ teaspoon corn starch
  • Oil for frying onion, garlic, and noodles

Other ingredients

  • 2 cups boiled noodles


Prepare the curry paste

  • Soak dried red chilies in hot water for around 10 minutes.
  • After 10 minutes, discard the water. Put the soaked chilies, coriander powder, ginger, garlic, and onion in a grinder. Add around 2-3 tablespoons of water and make a paste.

Prepare the toppings

  • Put sliced onion in a bowl, sprinkle corn starch, and toss. Heat oil in a pan and deep fry the onion slices. Once they turn golden brown, take them out on a plate covered with a thick kitchen towel.
  • In the same oil fry garlic slices and noodles one by one until they turn golden brown.

Prepare the curry

  • In a pan, dry roast chickpea flour (besan) for 3-4 minutes or until the raw smell of chickpea flour goes away and it starts changing color. Mix roasted chickpea flour with ¼ cup of water and make a lump-free paste. Keep it aside.
  • 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.
  • Add salt, turmeric powder, and chopped vegetables. Cook for another 2-3 minutes, stirring in between.
  • Next, add the chickpea flour paste and mix. Add water and crushed lemongrass stalk. Mix everything and cook for 4-5 minutes.
  • Finally, add coconut milk. Stir for around 1 minute and then cook for 5-6 minutes. Switch off the stove. Remove the lemongrass stalk from the curry and discard it.

Serving Khow Suey

  • Put around ½ a cup of boiled noodles in a serving bowl. Pour some soup over the noodles.
  • Garnish with some roasted peanuts, fried onion, garlic, noodles, chili flakes, chopped chili peppers, cilantro, and lime wedges. Serve extra toppings on the side. Enjoy!



  • For extra flavor, drizzle some toasted sesame oil on top.
  • If you want to add more heat, drizzle Asian chili oil.
  • You can also use some lemongrass in khow suey curry paste for a more refreshing flavor. Lime zest can be added too.
  • 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.
  • Feel free to add other toppings of your choice like bean sprouts and spring onion.
  • Add the toppings only before serving otherwise they will lose the crunch.
  • More recipe tips and tricks are given within the post above, please follow them to make this recipe.


Calories: 946kcal | Carbohydrates: 151g | Protein: 25g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 961mg | Potassium: 847mg | Fiber: 11g | Sugar: 6g | Vitamin A: 5390IU | Vitamin C: 86mg | Calcium: 100mg | Iron: 6mg