Khao Suey (Burmese Style Curried Noodle Soup)

Name: Khao Suey (Burmese Style Curried Noodle Soup)
Cuisine: Asian
Ingredients: 2 tablespoon oil; 1 medium red onion, diced; 1 tablespoon finely grated fresh ginger; 2 cloves garlic, minced; 1/2 pound boneless skinless chicken, cubed; 2 teaspoon powdered coriander; 1 teaspoon powdered cumin; 1 teaspoon turmeric; 3/4 teaspoon red cayenne pepper; 1/2 cup puréed tomatoes (optional); 2 tablespoon tamari; 3 cup broth (chicken or vegetable); 1 cup coconut milk; 1 medium zucchini, halved and thinly sliced; 1 medium red bell pepper, chopped; 1 cup chopped cauliflower; 6 ounce rice noodles (medium thickness), preferably fresh; 1 lime; 2 tablespoon chopped cilantro; 1/4 cup oil for frying; 4 cloves garlic, thinly sliced; 2 hard boiled eggs, sliced; Sliced jalapeno peppers; Sliced scallions; Thinly sliced carrots

Instructions

Khao suey is a rich and indulgent curried bowl of coconut soup that is cooked with noodles and served with a delightful melange of garnishes. In fact, the garnishes remind me of the concept of deconstructed ramen. This dish was exported from Myanmar to Eastern India and I have fond memories of it from childhood. I never did have a clear recipe for those brimming bowls of goodness that my grandmother affectionately served up; however, over time I have created my own recipe using fresh rice noodles, which keeps the recipe gluten-free and also gives it a softer touch. It can be made with regular noodles if desired, and for a vegan version, you can use shitake mushrooms instead of the chicken.

Updated at: Fri, 19 Dec 2025 00:10:44 GMT