#KhowSuey is a #Burmese dish that is a noodle soup made with egg noodles and curried meat with coconut milk and a number of condiments. The dish takes all of 60 minutes to complete, including preparation time. This is a dish that’s truly unique to one’s own preference of condiments and can vary, given the vast options available.
I need to thank my mother because she gave me this recipe that she used for preparing our Khow Suey meals, when we were younger. I was always excited when it was time for a Khow Suey dinner because I knew my mother would have a row of exciting condiments that I could choose from (especially the boiled egg, red chili powder and fried noodles). The recipe is so simple to follow that despite being my first attempt at this dish, it turned out as good as the original one made by my mother!
This is a perfect dish to have on a rainy weekday to warm you up! I still haven't come across a proper restaurant that serves Khow Suey to my liking and the only place that I've thoroughly ever enjoyed it, is at my own house. This dish can be prepared with any meat and although I used chicken, it also tastes fantastic as a vegetarian curry! You can simply follow all the steps in the recipe below and substitute the chicken with a vegetable (s) of your choice.
Recipe for Burmese Chicken Khow Suey:
Step 1: Prepare your condiments and get ready to chop, chop, chop!! I used whatever was available at home, since I didn’t have time to go to the supermarket a second time post work. My favorite combination of condiments are- chopped onions (use 2 large onions and keep one onion separately for the chicken soup), chopped garlic (keep a handful of chopped garlic for the chicken soup), 2 boiled eggs chopped into small pieces, chopped coriander, chopped spring onions, a handful of fried noodles ( I used Indian ‘bhujia’), lemon wedges, chopped green chilies and red chili powder.
Step 2: Clean and dice 500 gms boneless chicken into small pieces.
Step 3: Heat oil in a deep pan and add the chopped onions, garlic, green chilies, a few curry leaves and fry till you get a nice aroma. Then add in your diced chicken cubes with a tsp of turmeric, salt and red chili powder.
Step 4: While the chicken is cooking, prepare a strong chicken broth.
Step 5: Once the chicken is cooked well and browned, add in the chicken broth and stir well. Taste the soup and add salt if required.
Step 6: Slowly stir in coconut milk (I used 250 ml) on a low to medium flame. I suggest you test and pour more according to your taste preference.
Step 7: Garnish the chicken coconut curry with some coriander leaves, red chili powder and squeezed lemon (I used the juice of one medium sized lemon).
Step 8: Boil 300 gms egg noodles or spaghetti in salty hot water.
Step 9: Plate up!! Serve the curry hot, with boiled noodles and tiny bowls of the different condiments.
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