Burmese Khow Suey (Curried Noodle Soup)

Usually, when I crave outside food, it's either snacks or salads. I know it's a weird combo! Very rarely though I crave a burger. Apart from that I usually don't have any main dishes when we eat outside.

This Burmese Khow Suey (curried noodle soup) is an exception! I first had this dish at an acquaintance's place in Thailand. Though I loved the taste of the dish, I couldn't quite enjoy it. After that, I always used to look out for this dish when we went to Asian restaurants, and finally, I discovered it in one of our fav eat-outs in Bahrain!

Now that we are back home and eating out is still kinda nonexistent I decided to try this dish at home and here I am!

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Let me tell you about this dish… it's a Burmese Chicken Noodle soup kinda dish. It has all my fav things like coconut milk, curry flavor, roasted peanuts, fried shallots, and garlic and there are noodles.

Though the ingredient list and instructions look a bit lengthier, it's an easy one and comes together pretty quickly. Also, you don't need any fancy ingredients for this.

Do try it out and let me know how you like it?

Recipe adapted from here

Here is the recipe…

Burmese Chicken Noodles
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Burmese Khow Suey (Curried Noodle Soup)

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Author: Maria Jose Martin

Ingredients

  • 200 – 250 grams Chicken cut to bite-size pieces (refer notes)
  • 150 grams Egg noodles (I used Egg Hakka Noodles)
  • 1/4 cup Peled pearl onions/shallots (sliced)
  • 1/8 cup Peeled garlic, sliced (I used small Indian variety)
  • 2 Green chillies
  • 1/4 tsp Whole black pepper
  • 1 – 1.5 tsp Chopped ginger
  • 1 – 1.5 cups coconut milk (I used thick coconut milk)
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon Gram flour/besan
  • 2 – 3 sprigs Coriander leaves
  • 2 sprigs curry leaves
  • 1 stem spring onions
  • For Topping
  • 2 tbsp Chopped spring onion
  • 2 tbsp Chopped coriander leaves
  • 1 – 2 tbsp Roasted peanuts
  • 1 tbsp Red Chilli flakes
  • 1 tbsp Chilli oil
  • 1 wedge Lemon
  • Salt
  • 1 – 2 tbsp Oil (I used sunflower oil)

Instructions

  • Cook the noodles as per package instructions and drain the water completely. Drizzle some oil on top of the noodles and toss it lightly with a fork.
  • Crush together in a mortar and pestle (or pulse in a chopper) half of the sliced pearl onions, half of the sliced garlic, chopped ginger, 1/4 tsp black pepper, 1-2 green chillies and 2 sprigs of coriander leaves to an almost smooth paste.
  • Heat 1 tbsp oil in a wide and deep pan. Fry half of the sliced garlic, till it becomes golden brown. Transfer to a plate. Fry half of the sliced pearl onions till it becomes golden brown, transfer to a plate.
  • Add more oil if required and add the ground paste and curry leaves to the pan. Cook for 3-4 mins till the raw smell goes. Add cleaned chicken pieces. Mix well.
  • Once the colour of the chicken starts changing add gram flour, turmeric powder, and salt. Cook for 2-3 mins, till the besan is roasted well.
  • Add 1 cup of coconut milk, when it starts bubbling, reduce the flame to the lowest and cook till chicken is done and the gravy is a little thick. (refer notes)
  • To serve: Spoon chicken curry in a bowl, place some noodles on top of it. Place all the ingredients listed under "topping" in small bowls. You can add your fav toppings to the chicken noodle bowl.

Notes

I used chicken supreme cut for this dish. You can use boneless/skinless chicken breast or thighs. I recommend using thighs for more flavor.
I ended up using almost 1.5 cups of coconut milk since I prefer the dish to be soupy. 
I also used half of 1 maggie chicken cube for an added flavor. If you are using it, add it along with gram flour. If using the chicken cube, please be careful while adding salt. 
 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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