Khow Suey( Coconut milk based noodles)

What is Khow Suey
Khow suey is Burmese one-pot noodle dish made with spicy coconut milk and served with a number of various toppings like fried onions, fried garlic, roasted peanuts, boiled egg/meat or prawn, lemon juice etc. The dish is traditionally made with meat but veg or vegan version of khow suey is also widely popular.

I always love to make a one-pot meal for lunch or dinner during weekdays. This super healthy noodle dish is excellent for any gloomy and rainy monsoon day. The most interesting thing about this recipe is you can change the flavour easily by adding different types of your favourite condiments. The delicate yet little spicy coconut soup goes superbly well with the noodles. You can use egg noodles or even spaghetti. I cooked coconut milk with some vegetables like carrot, green beans and peas. You can cook them with meat or chicken also. For the toppings I added fried onions, roasted peanuts, boil an egg and stir-fried prawns. Squeezing a few drops of lemon takes the dish to the next level.

Recipe

  • Preparation time: 20 min
  • Cooking time: 45 min
  • Serves: 4
  • Difficulty level: Easy

Ingredients

  • 1 packet Spaghetti/ 1 packet egg Noodles
  • 3+1/2 cup Coconut milk(canned)
  • 1 cup of diced mixed veggies like carrot, beans, green peas and frozen corn
  • 1 big Onion
  • 4-5 Garlic cloves
  • 1 inch Ginger
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Cashew paste(optional)
  • 1/2 of a Lemon
  • 1 tablespoon Cooking oil
  • Salt to taste

For toppings

  • Boil Eggs
  • Fried Onions (beresta)
  • Fried Garlic
  • Roasted Peanuts
  • Stir-fried Prawns
  • Lemon juice

Procedure

Take 1 roughly chopped onion, 4-5 garlic cloves, 1-inch ginger, 1 teaspoon chilli powder(you can use dry red chillies also. For that you have to soak chillies in warm water for 1/2 an hour before use), 1/2 teaspoon turmeric powder and salt in a grinder and with few teaspoons of water grind to a fine paste.

Heat 1 tablespoon of oil in a pan and transfer the paste to hot oil. You can temper oil with some whole jeera or curry leaves if you like before adding the paste.

Saute for 3-4 minutes in medium heat.

Add in the chopped carrot, chopped green beans, green peas and sweet corn. Stir well and cook for few minutes with the lid on until the veggies are half cooked. If you like you can add chicken pieces also in this stage.

When veggies are almost cooked add in 1 and half cup of coconut milk. I used canned coconut milk.

Season with salt and simmer for about 10 minutes.

In the meantime, boil your spaghetti according to the instructions on the packet. you can use Chinese style egg noodles, but I preferred spaghetti for this dish although it’s not traditional.

After 10 minutes of simmering, switch off the flame. I added 1 tablespoon of cashew paste to the sauce for more creaminess. Mildly spiced coconut sauce with veggies is ready now. Squeeze some lemon juice.

For the toppings boil eggs, fry thinly sliced onions and garlic to golden brown. Also, marinade some cleaned and deveined prawn with salt, red chilli powder and lemon juice.

Stir fry the prawns with little oil for 2 minutes in high heat. Remove from heat.

Assembling to serve

Take 2 serving bowls and place some boiled noodles.

Now add in the prepared coconut sauce over the noodles.

Top with roasted peanuts, fried onions and garlic, boiled egg and prawn.

Squeeze some more lemon juice and enjoy.

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