📝 About This Recipe
Tracing its roots back to the mountains of Myanmar, Khow Suey is a soul-warming masterpiece that balances rich coconut milk with the vibrant zing of lemongrass and turmeric. This dish is celebrated for its interactive nature, allowing each diner to customize their bowl with an array of crunchy, spicy, and fresh toppings. It is a symphony of textures—silky noodles, tender protein, and crisp garnishes—all swimming in a velvety, sunshine-hued broth.
🥗 Ingredients
The Aromatic Paste
- 1/2 cup Shallots (roughly chopped)
- 8-10 cloves Garlic (peeled)
- 2 inch piece Ginger (peeled and sliced)
- 1 inch piece Fresh Turmeric (or 1 tsp ground turmeric)
- 4-6 pieces Dried Red Chilies (soaked in warm water)
- 1 tablespoon Coriander Seeds (toasted)
The Broth Base
- 500 grams Chicken Breast or Thighs (cut into bite-sized cubes)
- 800 ml Coconut Milk (full-fat for best creaminess)
- 4 tablespoons Gram Flour (Besan) (whisked with 1/2 cup water into a slurry)
- 3 cups Chicken or Vegetable Stock (low sodium)
- 2 tablespoons Fish Sauce (substitute with soy sauce if needed)
- 2 tablespoons Coconut Oil (for sautéing)
Noodles & Essential Garnishes
- 400 grams Egg Noodles (boiled according to package instructions)
- 1/4 cup Fried Garlic (golden brown slices)
- 1/2 cup Fried Onions (store-bought or homemade crispies)
- 3 pieces Hard Boiled Eggs (halved or quartered)
- 1/2 cup Fresh Cilantro (chopped)
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Chili Oil (for drizzling)
👨🍳 Instructions
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1
Prepare the aromatic paste by blending the shallots, garlic, ginger, turmeric, soaked red chilies, and toasted coriander seeds with a splash of water until a smooth, vibrant orange paste forms.
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2
Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the aromatic paste and sauté for 5-7 minutes until the raw smell disappears and the oil starts to separate from the sides.
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3
Add the chicken pieces to the pot. Stir-fry for 3-4 minutes until the chicken is sealed and coated thoroughly in the spice paste.
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4
Pour in the chicken stock and bring the mixture to a gentle simmer. Let it cook for 10 minutes to ensure the chicken is tender.
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5
While the soup simmers, whisk the gram flour (besan) with water to create a smooth, lump-free slurry. This is the secret to the broth's signature thick, velvety body.
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6
Slowly pour the gram flour slurry into the pot while stirring constantly to prevent any clumping. Simmer for another 5 minutes; you will notice the broth thickening beautifully.
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7
Lower the heat and stir in the coconut milk. It is crucial not to let the broth boil vigorously after adding the coconut milk to prevent curdling.
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8
Season the broth with fish sauce and a pinch of salt if needed. Taste and adjust—it should be a perfect balance of creamy, savory, and slightly spicy.
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9
Prepare your noodles by boiling them until al dente. Drain and toss with a teaspoon of oil to prevent sticking.
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10
Set up your 'Garnish Bar'. Arrange the fried garlic, fried onions, chopped cilantro, lime wedges, boiled eggs, and chili oil in small individual bowls.
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11
To serve, place a generous portion of noodles in a deep bowl. Ladle the hot, creamy coconut broth and chicken over the noodles.
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12
Encourage your guests to top their own bowls with the garnishes. A heavy squeeze of lime at the very end is essential to cut through the richness of the coconut.
💡 Chef's Tips
Don't skip the gram flour; it provides the authentic nutty flavor and thick consistency that distinguishes Khow Suey from Thai curries. If the broth becomes too thick, simply thin it out with a little extra stock or water before serving. For the best texture, fry your own garlic and shallots fresh; the store-bought versions often lack the aromatic punch of homemade. Use full-fat canned coconut milk rather than the carton variety used for drinking to ensure a luxurious mouthfeel. If you prefer a vegetarian version, substitute chicken with firm tofu, mushrooms, and baby corn, and use soy sauce instead of fish sauce.
🍽️ Serving Suggestions
Serve with a side of crispy fried noodles on top for an extra layer of crunch. Pair with a refreshing iced lemongrass tea or a crisp lager to balance the spices. Offer a small bowl of extra chili flakes or chili oil for those who crave more heat. A side of steamed bok choy or snap peas adds a lovely green freshness to the meal. Finish the meal with a light dessert like mango sticky rice or coconut sorbet.