Burmese Khao Suey Noodle Soup Recipe

Warm, rich, spicy Burmese Khao Suey Noodle Soup has endless noodles. Big bowls of Khao Suey are best. I enjoy this soup after a long day. Topping it is the best part of this rich, delicious dish. Burmese Noodle Soup is ultimate comfort. 

Ingredient

– 500 g Chicken Thigh cut in thin strip – 200 g Noodle Khau Suey Paste – 1 Tbsp Ginger / Galangal paste – 1 Tbsp Garlic paste – 0.5 Cup Red Onions / Shallots sliced thin – 4 nos. Thai Bird's Eye Chillie – 1 Cup Corriander Stems diced – 1 tsp Turmeric Powder – 2 tsp Corriander Powder For the Soup – 1 Tbsp Vegetable Oil – 1 Can Coconut Milk 400 mL / 14 oz – 2 Tbsp Chickpea Flour – 2 Cups Chicken Broth – 1 tsp Fish Sauce – 1 whole Lime Juice – Salt to taste For Garnishing – Corriander leave – Boiled Egg – Fried Onion – Lemon Slice – Spring Onion – Fresh Chillies , sliced – Sambal 

Direction

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1

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

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2

Chicken – Stir fry chicken strips in batches in 1 tbsp oil in the wok. Keep aside. Clean the wok or frying pan and add another TBSP oil.

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3

Fry curry paste on low until cooked. At this point, paste and oil separate. Mix chickpea flour with a few tablespoons of coconut milk or broth to make a smooth paste.

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4

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

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5

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

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6

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

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Air Fryer Chicken and Potatoes Recipe 

also see

also see