Burmese Khow-Suey

An authentic Burmese one-pot meal brimming with Asian flavours, Khow-Suey is prepared in creamy coconut milk and garnished with a bunch of condiments all bringing their distinct flavours to this recipe.

Ingredients

  • 4 Cups Noodles (boiled)
  • For the Paste
  • 2 Onions
  • 4 Cloves Garlic
  • 1 Tbsp Ginger (grated)
  • For the Curry
  • 1 Tsp Olive Oil
  • 1 Tsp Turmeric Powder
  • 1/2 Cup Chickpeas Flour
  • 2 Cups Water
  • Salt to Taste
  • 1 Cup Broccoli Florets
  • 1 Cup Diced Mushrooms
  • 1 Cup Chopped Zucchini
  • 1 Tsp Sugar
  • 1 Cup Coconut Milk
  • 1 Tsp Vinegar
  • 1 Tsp Soy Sauce
  • For the Garnishing
  • 1/2 Cup Green Onions (chopped)
  • 1/2 Cup Crushed Peanuts (crushed)
  • 1 Cup Onion (thinly fried)
  • 1 Cup Onion (thinly chopped)
  • 1 Cup Garlic Roundel (fried)
  • 1 Tsp Dry Red Chili Flakes

Preparation

Prep: 30 minutes
Cooking: 25 minutes


  1. First, make the paste with the above-mentioned ingredients.
  2. Then take a pan, put some olive oil and the paste. Sauté for 5 minutes. Let the paste cook completely.
  3. Now add turmeric and chickpea flour and mix everything well.
  4. Add water and whisk the mixture for some time to avoid lumps.
  5. Now put all the veggies and add salt and cover the lid. Allow it to boil for 7 minutes.
  6. In the end, add the vinegar and soy sauce and let it cook for 5 minutes.
  7. Once the veggies are boiled, the curry is ready to be served.
  8. Take a serving bowl, add boiled noodles, pour the curry and garnish with the toppings of your choice. Serve warm!

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