📝 About This Recipe
Originating from the mountainous regions of Myanmar, Khow Suey is a soul-warming one-pot meal that balances rich coconut milk with the vibrant tang of lime and the heat of chili. This dairy-free masterpiece features tender noodles swimming in a velvety, turmeric-infused broth thickened with nutty chickpea flour. What makes this dish truly iconic is the 'DIY' garnish assembly, allowing each diner to customize their bowl with a symphony of textures and bold Southeast Asian flavors.
🥗 Ingredients
The Aromatic Base
- 2 medium Red Onion (roughly chopped)
- 8-10 cloves Garlic (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 1 inch piece Fresh Turmeric (or 1 tsp ground turmeric)
- 3-4 Dried Red Chilies (soaked in warm water)
The Golden Broth
- 800 ml Coconut Milk (full-fat, 2 cans)
- 1/2 cup Chickpea Flour (Besan) (toasted slightly for better flavor)
- 3 cups Vegetable or Chicken Stock (low sodium)
- 500 grams Chicken Breast or Extra Firm Tofu (cut into bite-sized cubes)
- 2 tablespoons Coconut Oil
- 1 teaspoon Salt (or to taste)
The Noodles
- 400 grams Egg-free Wheat Noodles (cooked according to package instructions)
The Essential Garnishes
- 1/4 cup Fried Garlic (golden brown slivers)
- 1/2 cup Fresh Cilantro (chopped)
- 3 stalks Spring Onions (thinly sliced)
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Chili Oil (for drizzling)
- 1/4 cup Crushed Peanuts (roasted)
👨🍳 Instructions
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1
Create the aromatic paste by blending the onions, garlic, ginger, turmeric, and soaked red chilies in a food processor until a smooth, vibrant paste forms. Add a splash of water if needed to help it blend.
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2
In a small bowl, whisk the chickpea flour with 1 cup of the stock until absolutely smooth and no lumps remain. This is the secret to a thick, velvety broth.
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3
Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the aromatic paste and sauté for 8-10 minutes. The paste should darken slightly and the oil will begin to separate from the edges.
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4
Add your protein (chicken or tofu) to the pot. Stir-fry for 3-4 minutes until the pieces are well-coated in the spice paste and the exterior is seared.
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5
Pour in the remaining stock and bring the mixture to a gentle simmer. Cook for 5 minutes.
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6
Slowly pour in the chickpea flour slurry while whisking constantly. This prevents the flour from clumping as it thickens the soup.
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7
Add the full-fat coconut milk. Lower the heat to medium-low to ensure the coconut milk doesn't curdle. Simmer gently for 15-20 minutes, allowing the flavors to meld and the protein to cook through.
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8
While the soup simmers, prepare your noodles according to the package instructions. Drain and set aside, tossing with a drop of oil to prevent sticking.
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9
Prepare all your garnishes and place them in individual small bowls. The beauty of Khow Suey is the interactive presentation!
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10
Taste the broth. It should be rich and creamy. Adjust the seasoning with salt or a splash of lime juice if it needs more brightness.
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11
To serve, place a generous portion of noodles in a deep bowl. Ladle the hot coconut broth and protein over the noodles until they are submerged.
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12
Encourage guests to top their bowls with fried garlic, spring onions, cilantro, peanuts, and a heavy squeeze of lime. Finish with a drizzle of chili oil for heat.
💡 Chef's Tips
Toasting the chickpea flour in a dry pan for 2 minutes before mixing with stock adds a deeper, nuttier dimension to the soup. Always use full-fat canned coconut milk; light versions lack the necessary viscosity to carry the spices. If the soup becomes too thick, simply thin it out with a little extra stock or water. Don't skip the lime! The acidity is crucial to cutting through the richness of the coconut and chickpea flour. For an extra crunch, top with some crushed fried noodles or 'karamani' (Indian gram flour snacks).
🍽️ Serving Suggestions
Serve with a side of crispy fried shallots or onion fritters for added texture. A light cucumber salad with rice vinegar and sesame seeds balances the richness perfectly. Pair with a chilled lemongrass ginger tea or a crisp, dry Riesling. For an authentic touch, serve with a side of hard-boiled egg halves (if not strictly vegan).