Khao Suey (or Khow Suey) is a cherished dish from Burma (Myanmar), a creamy noodle soup that’s an explosion of flavour and texture.
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Khao Suey not just a dish; it’s an experience. The magic lies in the creamy coconut broth, the tender noodles, and the glorious multitude toppings that customize every single bite! Traditionally made with meat, this vegan recipe keeps all the rich, soul-warming depth of the OG.
The similarlity between Khaw Suey and Malaysian Laksa is uncanny.
The Components of Khao Suey
- The Aromatic Curry Paste is the backbone of the dish.
- The Creamy Coconut Broth is the soul of the soup, enriched with vegetables.
- The Toppings and Noodles provide the essential textural contrast.
Looking for more Vegan Soups
Ingredients for the Curry Paste
- Ginger, Garlic, Shallots or Red Onion
- Whole Cumin Seeds and black peppercorns
- Coriander Stems (stalks), fresh leaves, and seeds.
- Green Chilli (optional), skip if you don’t want soup to be spicy.
- Water to blend the paste.
Ingredients for the Soup
- Coconut or sesame oil to saute the green paste.
- Chickpea Flour (besan) is the key ingredient in making the khao suey and giving it a creamy texture and nutty taste. It is commonly used in Indian Cuisine.
- Vegetables like carrot, green beans, baby corn, broccoli florets, or bell peppers.
- Vegetable Stock is the liquid base of the soup.
- Seasoning: Turmeric Powder, Chilli Powder, Salt, Curry Leaves
- Full Fat Coconut Milk gives the creaminess to the soup and balances the heat by providing a mildly sweet flavour.
- Lemon Juice and lemon grass adds the much required refreshing flavour.
- Vegan Noodles like Hakka, Rice, Ramen, Shirataki or any other type of gluten free noodles.
Essential Toppings
The toppings are non-negotiable! They add the crunch, spice, and zest that completes the Khao Suey.
- Fried Onions, brown and crispy.
- Fried Garlic, golden and crunchy.
- Roasted Peanuts, coarsely crushed.
- Lime Wedges for a final burst of tanginess.
- Mung Bean Sprouts for the sweet crunchiness.
- Chilli Flakes or Chilli Oil (optional, for extra heat).
- Fresh Cilantro and Green Onion (scallions), finely chopped.
- Crispy Noodles, make a big batch and store. Use them to make Chinese Salad, Indo Chinese Chaat or add them to Manchow Soup.
How To Make Khao Suey
1. Prepare the Curry Paste
- In a blender, combine all the ingredients for the Curry Paste.
- Add a splash of water if needed, and blend until you have a smooth, vibrant green paste. Set aside.
2. Whisk Stock and Flour
- In a measuring cup, whisk together the vegetable stock, gram flour, and spices. Whisk nicely to evenly combine. Set aside.
3. Make the Coconut Broth
- In a large pot or wok, heat oil over medium heat.
- Add the curry leaves and sauté until fragrant.
- Add the prepared Curry Paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly. This step is crucial for flavour!
- Add the liquid mixture of stock and flour. Conitinuously stir to avoid lumps.
- Simmer the soup over low heat till it starts becoming thick and luscious like a Kadhi.
- Add the chopped vegetables (carrots, baby corn, etc.), coconut milk, and cook for about 5 minutes, or until the vegetables are tender. Do not boil vigorously after adding the coconut milk.
- Remove from heat and stir in the lime juice and salt to taste. The final flavour should be creamy, savory, and slightly tangy.
4. Prepare Toppings
- Boil the noodles according to package instructions (usually with a pinch of salt and a drop of oil). Drain, rinse with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside. Take ¼th Cup of noodles for making crispy noodles.
- Air Fry the toppings: Arrange sliced onion, ¼th of boiled noodles, garlic, and peanuts in the basket of air fryer. Spray with oil. Air Fry till they become crisp and golden. Alternatively you can deep fry them in oil on stovetop or use the store bought condiments.
- Chop the fresh toppings and crush the roasted peanuts. Arrange all toppings on a platter.
Serving Suggestion
Place a generous portion of the cooked noodles in a deep serving bowl. Ladle the hot, creamy coconut broth and vegetables over the noodles.
Serve immediately with the platter of all the toppings on the side. The fun is letting everyone customize their bowl with generous scoops of crispy garlic, fried onions, peanuts, cilantro, and a final squeeze of fresh lime!
Hina’s Tried and True Tips
- Fresh Curry Paste is Key: It gives the much required depth of flavour to the khao suey.
- Keep the Toppings Separate: The beauty of Khao Suey is the DIY topping bar. Always serve the soup and toppings separately to keep everything fresh and crunchy until the moment of consumption.
- Vegetable Stock gives more complex layers of flavour to the soup than plain water. If unavailable, use stock cube, miso paste, or bouillion powder.
Do you love Asian soups? Then try this flavoursome Tibetan Style Veg Thukpa, creamy Thai Coconut Soup, or the vegetables packed Rice Soup.
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Vegetarian Khao Suey Recipe
Khao Suey (or Khow Suey) is a cherished dish from Burma (Myanmar), a creamy noodle soup that’s an explosion of flavour and texture.
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Servings: 4 adults
Calories: 378kcal
- Blender
Ingredients
Ingredients For Curry Paste:
- 6 garlic cloves
- 1 inch ginger, chopped
- 1 green chilli (optional)
- 8 fresh coriander stalks
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon black peppercorns
- 1 tablespoon water
Ingredients For Soup:
- 1 tablespoon coconut oil
- 1 sprig curry leaves
- 2 tablespoon gram flour (besan)
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon salt or to taste
- 2 Cup vegetable stock (get recipe)
- 1 ½ Cup mixed vegetables (carrot, baby corn, green beans, bell pepper)
- ⅓ Cup thick coconut milk
- Half a lemon, juice
- 200 gram uncooked noodles
Ingredients For Toppings:
- Crispy Noodles
- Mung Bean Sprouts
- Chilli Flakes or Chilli Oil
- Fried Onion and Garlic
- Roasted Unsalted Peanuts
- Green Onion, finely chopped
Instructions
Prep Work For Khao Suey:
- In a blender, combine all the ingredients for the Curry Paste. Add a splash of water if needed, and blend until you have a smooth, vibrant green paste. Set aside.
- In a measuring cup, whisk together the vegetable stock, gram flour, and spices. Whisk nicely to evenly combine. Set aside.
- Boil the noodles according to package instructions (usually with a pinch of salt and a drop of oil). Drain, rinse with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside.
- Arrange sliced onion, ¼th of boiled noodles, garlic, and peanuts in the basket of air fryer. Spray with oil. Air Fry at 180 degree celcius till they become crisp and golden. Alternatively you can deep fry them in oil on stovetop.
Make the Coconut Broth:
- In a large pot or wok, heat oil over medium heat. Add the curry leaves and sauté until fragrant.
- Add the prepared Curry Paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly. This step is crucial for flavour! Add the liquid mixture of stock and flour. Conitinuously stir to avoid lumps.
- Simmer the soup over low heat till it starts becoming thick and luscious. Add the chopped vegetables (carrots, baby corn, etc.), coconut milk, and cook for about 5 minutes, or until the vegetables are tender.
- Remove from heat and stir in the lime juice and salt to taste.
- Place a generous portion of the cooked noodles in a deep serving bowl. Ladle the hot, creamy coconut broth and vegetables over the noodles. Serve immediately with the platter of all the toppings on the side.
Recipe Notes:
- You can use store-bought roasted, skinned peanuts, fried onion, and garlic or the readymade crispy noodles instead of making them from scratch at home.
- Easy to cook vegetables like carrot, green beans, broccoli, zuchinni, baby corn can be added to Khao Suey. But make sure they are finely chopped so that they become part of the soup.
- If adding lemongrass to the soup, use the pale, fleshy part near the root. Bruise the stalks slightly before blending or simmering them whole in the broth (removing before serving) to release maximum flavour.
- Do not boil soup vigorously after adding the coconut milk as plant based milks are not meant for high heat cooking. They start splitting.
- Do not go overboard with the chillies or spices. The final flavour should be creamy, savory, and slightly tangy.
Nutrition
Calories: 378kcal | Carbohydrates: 50g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1862mg | Potassium: 410mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4093IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 4mg
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