Burmese Khao Suey ( Noodle Soup) Recipe

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The Burmese Khao Suey Noodle Soup has warm, rich flavours, plenty of spice, and endless noodles. Nothing beats a big bowl of Khao Suey. I adore coming home to this soup after a long day. It's rich and delicious, and the greatest part is adding all the toppings.  


Health benefits

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Burmese Khao Suey ( Noodle Soup) Recipe

– 500 g Chicken Thigh cut in thin strip – 200 g Noodle – Khau Suey Paste – 1 Tbsp Ginger / Galangal – 1 Tbsp Garlic – 0.5 Cup Red Onions / Shallot – 4 nos. Thai Bird's Eye Chillie – 1 Cup Corriander Stem – 1 tsp Turmeric Powder – 2 tsp Corriander Powder – For the Soup – 1 Tbsp Vegetable Oil – 1 Can Coconut Milk – 2 Tbsp Chickpea Flour – 2 Cups Chicken Broth – 1 tsp Fish Sauce – 1 whole Lime Juice – Salt to taste

Cook noodles as directed and set aside. All paste ingredients should be ground in a food processor or grinder.   

Step 1

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Smooth out this paste. Chicken - Stir fried chicken strips in batches in 1 tbsp oil in the wok. Keep aside. 

Step 2

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Clean the wok or frying pan and add another TBSP oil. Fry curry paste on low until done. At this stage, paste and oil separate.  

Step 3

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Mix chickpea flour with a few tablespoons of coconut milk or broth to make a smooth paste. 

Step 4

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Stir chickpea mix, chicken broth, and coconut milk in the wok. Mix in stir-fried chicken strips. 

Step 5

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Make the soup aromatic by simmering for 10 minutes. Add lime juice, fish sauce. 

Step 6

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Tailor salt to taste. Divide toppings among smaller plates or bowls.  

Step 7

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