Burmese Khow Suey

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A meal in a bowl, looks simple and wholesome but some dishes take a whole lot of effort to prep. One such dish is the Burmese Khow Suey

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Khow Suey 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 the dish (source-wiki)

A colourful flavoursome dish that hits the right spot on a lazy Sunday afternoon



300 gms noodles
300 gms boneless chicken
1 tsp soy sauce
2 chopped onions
1 tbsp grated garlic (about 4 cloves)
1/2 tbsp grated fresh ginger (about an inch)
1/2 tsp turmeric powder
1 tsp red chili powder
2 packs Coconut milk
1/2 a lime
Salt to taste
1 tbsp besan mixed with little water

For the toppings/ garnishes:
5 boiled eggs
6 cloves sliced garlic

2 sliced onions

handful of chopped coriander
lime wedges
1-2 chili peppers

  1. Prepare all the toppings and garnishes. Hard boil the eggs, roughly chop the coriander and finely slice the onion, garlic and chili peppers at an angle. Set them aside in little condiment bowls.
  2. Heat 3-4 tablespoons of oil in a small pan. Then fry the garlic slices until they turn a light golden. Remove them as soon as they turn golden (it’s literally a few seconds from golden to burnt) using a slotted spoon and place them on a paper napkins to drain the excess oil.
  3. Separate the onion layers, into strands and fry them in the same oil the same way you fried the garlic, until it turns golden. It’s best to do them in batches if your pan is small so that it browns evenly. Remove the fried onion with a slotted spoon and drain it as well.
  4. Transfer some of the same oil (now flavored with garlic and onion) to a large pot.
  5. In the meantime, boil your chinese style noodles, as per packet instructions. Leave it out to dry.
  6. grind together onion, ginger, garlic, soy sauce to a paste.
  7. In the leftover oil fry the paste for 2 mins. Add chicken and mix well. Brown the chicken.
  8. Sprinkle the turmeric powder, red chilli powder and some salt. Lower gas, add 1 packet coconut milk and stir.
  9. Mix besan with little water and add it to the gravy
  10. Once the chicken is cooked add the second packet of coconut milk. Bring to a boil and shut the gas. Squeeze half lime juice.
  11. Adjust seasoning and add little water if too thick. Serve hot.  With all the condiments.