Khow Suey – Burmese Noodle Soup

In Burmese cuisine, Khow Suey, from Burmese ခေါက်ဆွဲ, is a noodle dish that comes from the mountainous Shan State. It is a one-dish soup meal made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to Khow Suey. The dish is similar to the Burmese noodle dish ohn no khauk swe, literally “coconut milk noodles”.

Khow Suey - Burmese Noodle Soup
Cuisine: Burmese
Recipe type: Soup
For the noodles
  • 300 g plain noodles (any kind of noodles)
  • 2 cloves garlic, crushed
  • water, as required
  • salt, to taste
For the gravy
  • 500 g boneless chicken breasts or thighs, chopped into bite sized pieces
  • 4 finely chopped onion
  • 1 teaspoon ginger paste
  • ½ teaspoon garlic paste
  • 3½ tablespoon besan flour (chickpea flour)
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1¼ cups coconut milk
  • 1¼ cups water or chicken stock
  • salt, to taste
  • 2 tablespoons oil
For the side dishes & garnishing
  • 4 boiled eggs, sliced
  • ¼ cup sliced and fried garlic
  • 4 shallots, fried (about ¼ cup)
  • 2 tablespoons chopped fresh coriander
  • 1 red onion, sliced and separated into rings
  • ¼ cup fried noodles
  • ¼ cup unsalted raw peanuts, crushed
  • ¾ - 1 tablespoon finely sliced green chillies
  • soy sauce (optional)
  • 3 - 4 limes
For the noodles
  1. Boil the water required for noodles along with the salt and garlic. Add noodles and cook, according to packet instructions, until they are done.
  2. Drain and rinse in cold water. Drain again thoroughly and set aside.
For the gravy
  1. Heat oil in a pan. Add the onions and fry until translucent.
  2. Add the ginger and garlic pastes and stir-fry for 2 minutes.
  3. Add the turmeric and chilli powders, along with chicken and saute until the chicken is cooked.
  4. Add the gram flour and mix well.
  5. Pour in the coconut milk along with water or stock and add salt to taste.
  6. Allow the gravy to boil until thick and then remove from the heat.
For serving: .
  1. Take each serving bowl and add some noodles.
  2. Pour the gravy so that the noodles are well covered.
  3. Garnish as desired. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.