Prep time45 minutes
Cook time30 minutes
Total timeApprox an hour and a half
Khow Suey is a Burmese one pot meal with egg noodles and a delicately spiced chicken and coconut milk sauce, served up with different contrasting condiments/toppings – each spoon of the soup will be bursting with exotic flavours!
I was introduced to Khow suey at a very young age by friends who had recently moved from Burma ( now Mayanmar ) . I fell in love with it there and then. When I started cooking, I tried several recipes to get the same taste as was imprinted in my memory and finally I ended up with a recipe of my own – which i think is perfect 🙂
I usually make this when I am expecting a crowd for dinner.
*For curry powder:
1 tsp coriander seeds
5 tsp cumin seeds
2 dried red chilies
1/4 tsp turmeric powder
Roast & grind above.
*You can also use a ready made curry powder
2 lbs boneless chicken – cut into bite size pieces
2 cans coconut milk (14 oz each)
1 tbsp chickpea powder (roasted with turmeric)
2 cups yogurt – beaten
2 tbsp fish sauce
2 tbsp lemon juice
1 tsp shrimp paste (if not available, use thai red curry paste)
2 packets of shrimp flavored maggi noodles flavoring
1 tsp red chili powder ( or to taste)
1 tbsp ginger & garlic paste
1 1/2 packet of Chinese style egg noodles
2 sprigs of curry leaves
1 tbsp cumin seeds
4-5 dried red peppers
3-4 green onions – finely sliced
3 large onions – deep fried until crisp and brown *
1 bunch cilantro – chopped
15-20 cloves of garlic thinly sliced and deep fried until golden *
4-5 hard boiled eggs – roughly chopped
2 packet of Maggi noodles – deep fried *
4 tbsp of Soya sauce
2 limes quartered
2 tbsp Sumac ( available at the grocery store in the Mediterranean section)
2 tbsp Indian Chaat masala (optional)
2 green chilies – thinly sliced at an angle
* drain oil by placing on a napkin after frying
1. Add freshly grated garlic, ginger to the chicken. Pour the lemon juice and sprinkle over the turmeric powder and some salt. Mix everything well so that all the chicken pieces are coated in the marinade. Let the chicken sit in the fridge, marinating while you get everything else ready.
2. Prepare the curry paste ( 1 tsp shrimp paste , 2 tsp curry powder, salt to taste and red chilli powder.
3. Heat oil in a big pot, work quickly and add the cumin seeds, dried red peppers and curry leaves to the oil. They’ll immediately start sputtering and will brown quick so give it a stir.
4. Add curry paste and saute for a minute.
5. Add the marinated chicken pieces and fry them with the spices until they turn white or brown slightly.
6. Lower the heat to low-medium and add yogurt and stir. Bring curry to a boil.
7. Stir in the 2 cans of coconut milk (I used one regular and one can of lite coconut milk) salt, Maggi noodle seasoning powder and fish sauce. Bring it up to a simmer, stirring occasionally.
8. Once the sauce has been simmering for about 10 minutes and the chicken is cooked through, add the chickpea flour and cook for another 5 minutes. Turn off the heat.
9. In the meantime, boil your noodles according to the instructions on the packet.
10. Serve the noodles and the sauce separately….but before you do squeeze the juice of half a lime into the sauce for a touch of tanginess. It lifts up the whole dish, I promise!
11. Serve the noodles hot with all the assortment of condiments / toppings /garnishes so everyone can customize the dish to their taste. I personally like all the toppings…and lots of it! Sluuuurp!