Khao Suey Recipe
Veg Khao Suey is a vibrant and aromatic Burmese noodle soup featuring a rich, creamy coconut milk curry base infused with turmeric, ginger, and garlic, served over egg noodles. This vegetarian version is loaded with fresh vegetables and comes with a variety of toppings like crispy fried noodles, roasted peanuts, fresh cilantro, lime wedges, and fried garlic, allowing each person to customize their bowl. Interactive and full of texture, it’s a festive and wholesome dish that brings the fresh, fragrant flavors of Southeast Asia to your table
Ingredients
2 Cup fresh coconut
Water 2 cup + 3/4th – 1 cup
Step:1
Roughly chop the fresh coconut and transfer in a grinding jar , along with water , grind as fine possible . use a sieve and a muslin cloth , transfer the coconut paste in the muslin cloth , squeeze well to extract the coconut milk
Step:2
Further reuse the pulp by putting back in the grinding jar , and add additional water , repeat the same process to extract maximum coconut milk . Your fresh homemade coconut milk is ready , this will yield you approximately 800 ml of coconut milk . Keep aside to be used for making khao suey
For Soup Ingredients
Onion 2 medium size
6-7 Garlic cloves
1 Inch ginger
1-2 NOS green chilies
1 Tablespoon coriander stems
1 Tablespoon oil
Powdered Spices
2 Tablespoon turmeric powder
2 Tablespoon red chili powder
1 Tablespoon coriander powder
1 Tablespoon cumin powder
Veggies
1/2 Cup fresh beans
1/2 Cup carrots
1/2 Cup baby corn
750 ml hot water
1 Tablespoon jaggery
Salt to taste
800 ml coconut milk
Step:1
In a grinding jar add , onions , garlic , ginger , green chilies and coriander stems , add little water and grind into a fine paste . Set wok on medium high heat , add oil and add the onion grounded paste , stir and cook for 2-3 minutes
Step:2
Lower the flame and add the powdered spices , add little water and cook the spices until it releases its oil . Add the veggies and stir well , further add vegetable stock or hot water , jagger and salt to taste , stir and bring to a boil , cook for 5-6 minutes on medium flame
Step:3
Now , lower the flame and in a separate bowl add besan and few tablespoon of coconut , mix well to make a lump free besan slurry . Further add this slurry to the coconut milk and stir well , make sure there are no lump
Step:4
Now , add the slurry mixed coconut milk in the wok and stir well , now you can increase the flame to medium heat and let the soup simmer for 5-6 minutes . Stir in regular intervals
Step:5
Taste for the salt and adjust the seasoning accordingly . Finish by adding some lemon juice . Khao suey/curry is ready and serve hot with other components
Assembly Ingredients
Boiled noodles
Onions (sliced)
Crushed roasted peanuts
fried noodles
Hot soup
Fresh coriander (chopped)
Fresh spring onion greens (chopped)
Fried garlic
Fried onions (birista)
Chili oil
Lemon wedges
Step:1
Place the boiled noodles in a bowl , pour the hot soup and top it with some roasted crushed peanuts , fresh onion slices , fried noodles , fried onions , fried garlic , freshly chopped coriander leaves and spring onion greens , chili oil and a lemon wedge on side to elevate the flavour . Serve hot , you can tweak the addition of components as per your preference
FAQs
1. What is the signature flavor of Khao Suey?
It comes from a complex, aromatic coconut milk-based curry infused with a blend of toasted ground spices and fresh herbs like lemongrass and garlic.
The distinct taste is a balance of creamy, tangy, savory, and slightly nutty flavors.
2. Can I make the curry without coconut milk?
For an authentic flavor, coconut milk is essential. However, for a lighter version, you can use cashew cream or a blend of soaked almonds and milk.
Note that this will significantly alter the traditional taste and texture.
3. What are the essential toppings for an authentic experience?
Crucial Toppings: Fried garlic, fried onions, chopped spring onions, fresh coriander, roasted peanuts, and a squeeze of lime.
Additional Toppings: Hard boiled eggs, crushed papad, chopped chilies, and toasted sesame seeds.
4. What type of noodles are traditionally used?
Egg noodles are the most common and traditional choice.
You can also use wheat noodles or rice noodles as a substitute. Avoid using pasta like spaghetti.
5. How do I prevent the coconut milk from splitting or curdling?
Low Heat: Always cook the curry on a low to medium heat after adding coconut milk. Do not let it boil vigorously.
Stir Constantly: Stir gently but continuously when incorporating the coconut milk.
Tempering: Ensure the spice paste is fully cooked before adding the coconut milk.
Video For Khao Suey