Burmese Khow Suey - Curry Noodle Soup Recipe
Khow Suey is a soul comforting, Burmese one-dish meal consisting of a massaman style yellow coconut curry with vegetables, beef, or chicken served over egg noodles and topped with assorted ingredients like fried garlic, roughly ground peanuts, fried noodles, bean sprouts, coriander, chopped chilies, lime wedges, boiled shrimp, chopped boiled eggs and chopped spring onions. Khow suey is also known as Khao soi or khao soy in Laos or northern Thailand and is a popular street food there. Its similar to the Indonesian “Laksa.”
Ingredients
| Onion | 1 Large, finely chopped (For the Curry:) | |
| Boneless Chicken – 1 pound, cut into strips (you can use beef, shrimp, fish or mixed vegetables like carrots, green beans and cauliflower, if you like) | ||
| Chickpea flour | 1 Tablespoon (For the Curry:) | |
| Stock – 2 cups (or use water) | ||
| Coconut cream milk – 1 can (400ml) | ||
| Oil – ½ cup (peanut oil give excellent flavor) | ||
| Ground cumin – 1 teaspoon (I roast the cumin before grinding it) | ||
| Turmeric | 1/2 Teaspoon (Curry powder – 2 teaspoons) | |
| Garlic – 2 teaspoons, minced | ||
| Ginger | 2 Teaspoon, grated (Curry powder – 2 teaspoons) | |
| Paprika or chili flakes – 1 teaspoon (don’t add this if you are using thai paste) | ||
| Salt | To Taste (Curry powder – 2 teaspoons) | |
| Cooked egg noodles or spaghetti – 2 packets ( you can use thin rice noodles if you like) | ||
| Onion – 1 large, thinly sliced and deep fried until brown and crisp. | ||
| Garlic, 1 bulb, slivered and deep fried until golden and crisp | ||
| Lemons – 4, cut into wedges | ||
| Boiled eggs – 2, chopped | ||
| Spring onions – 1 bunch, finely chopped | ||
| Coriander leaves – 1 small bunch, finely chopped | ||
| Chopped green chilies – 4 to 5, finely chopped | ||
| Peanuts – 1 bowl, crushed | ||
| Paprika or chili flakes - to sprinkle on top. | ||
Directions
GETTING READY
1. Have all the accompaniment ready. This can be done a day prior to serving, except the noodles which need to be freshly boiled and drained.
2. Prepare the curry paste by combining all the its ingredients in a large bowl. Blend well.
MAKING
3. Use a large wok to a deep skillet to make the dish. Heat the oil over high.
4. When hot add the onion and sauté it until it is soft and lightly browned.
5. Now stir the prepared curry paste into the oil and sauté it until fragrant. Your kitchen will be filled with the divine aroma giving you a hint of what your curry will taste like.
6. Next add the chicken or what ever you wish the main ingredient of your curry to be. Sauté to coat with the curry paste and until the chicken turns white.
7. Add the chickpea flour and sauté for 2 to 3 minutes until cooked. Unroasted chickpea flour can give the curry an unpleasant taste. This is similar to making a roux for white sauce.
8. Now gradually add the stock or water, stirring constantly to blend the ingredients and get a smooth consistency. You do not want a lumpy curry.
9. Bring the curry to a boil, stirring constantly.
10. Reduce the heat to a gentle simmer and stir in the coconut cream milk.
11. Allow the curry to simmer gently, for about 20 to 25 minutes or until the chicken, or meat is tender, stirring occasionally. This is when flavors of all the ingredients marry each other.
12. While the curry simmers, boil the noodles. Make sure your noodles are not too soft and soggy. The curry makes them more soggy.
SERVING
13. Place all your condiments and accompaniments in small bowls and place in a tray.
14. Dump the noodles into a large bowl.
15. Ladle the curry into another large bowl.
16. The way to eat this dish is to heap noodles into a bowl. Then drown them in the delicious hot coconut curry.
17. Add the toppings you like.
18. Your sure to have more than one helping!
1. Have all the accompaniment ready. This can be done a day prior to serving, except the noodles which need to be freshly boiled and drained.
2. Prepare the curry paste by combining all the its ingredients in a large bowl. Blend well.
MAKING
3. Use a large wok to a deep skillet to make the dish. Heat the oil over high.
4. When hot add the onion and sauté it until it is soft and lightly browned.
5. Now stir the prepared curry paste into the oil and sauté it until fragrant. Your kitchen will be filled with the divine aroma giving you a hint of what your curry will taste like.
6. Next add the chicken or what ever you wish the main ingredient of your curry to be. Sauté to coat with the curry paste and until the chicken turns white.
7. Add the chickpea flour and sauté for 2 to 3 minutes until cooked. Unroasted chickpea flour can give the curry an unpleasant taste. This is similar to making a roux for white sauce.
8. Now gradually add the stock or water, stirring constantly to blend the ingredients and get a smooth consistency. You do not want a lumpy curry.
9. Bring the curry to a boil, stirring constantly.
10. Reduce the heat to a gentle simmer and stir in the coconut cream milk.
11. Allow the curry to simmer gently, for about 20 to 25 minutes or until the chicken, or meat is tender, stirring occasionally. This is when flavors of all the ingredients marry each other.
12. While the curry simmers, boil the noodles. Make sure your noodles are not too soft and soggy. The curry makes them more soggy.
SERVING
13. Place all your condiments and accompaniments in small bowls and place in a tray.
14. Dump the noodles into a large bowl.
15. Ladle the curry into another large bowl.
16. The way to eat this dish is to heap noodles into a bowl. Then drown them in the delicious hot coconut curry.
17. Add the toppings you like.
18. Your sure to have more than one helping!
Comments
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Ujwalaprabhu says :
The photograph for this post has been used without my permission! Please get in touch.
Posted on: 7 May 2013 - 10:47am
