Burmese Khow Suey (Curried Noodle Soup)
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.