If something can be called a bowl of happiness, this could well be it. Burmese Khow Suey is a delicious noodle dish made with egg noodles, curried chicken and coconut milk. Served with a variety of condiments, each spoon full of soup you eat will be bursting with flavours! Khow Suey is probably the first thing that comes to mind when you think about Burmese cuisine.
There are many variants of Khow Suey recipes. Chefs across the world have tailored it to suit their local preferences, and ingredients that are easily available in their kitchens. In some recipes you’ll see fish sauce and peanuts, while in some others chicken stock, paprika and cayenne peppers.
This is ‘The Take It Easy’ version of Khow Suey. I have used only those ingredients that I could source fresh in India. Try it this weekend. Have a big, hearty bowl of happiness!
Burmese Khow Suey (noodles in a curried coconut sauce)Yum
If something can be called a bowl of happiness, this could well be it. Khow Suey is a delicious noodle dish from Burma made with egg noodles, curried chicken and coconut milk. Served with a variety of condiments, each spoon full of soup you eat will be bursting with flavours! Khow Suey is probably the first thing that comes to mind when you think about Burmese cuisine.
Get your ingredients ready. Chicken should be cut to small 1 inch pieces. It'll be easy if you are using breast pieces. In my experience, using smaller pieces after removing bones (definitely time consuming) adds more flavour. Coconut milk doesn't to be thick. To reach the required quantity, it's okay to add some water. Hard-boil 4 eggs (not shown in the picture), peel and slice into halves.
Thinly slice half of the garlic. Slice them thin and pretty. We'll use this as an accompaniment and for the garnish. Chop the remaining garlic (this half doesn't have to look good!) and keep it aside.
Thinly slice the shallots.
Heat some oil in a pan. When the oil is hot enough, reduce the flame and fry the thinly sliced garlic. As soon as they start turning brown, scoop them out on to a kitchen tissue and leave it to soak up the oil.
Now fry HALF of the thinly sliced shallots. Keep them along with the fried garlic. Leave the oil in the pan.
Add chicken pieces to the pan and start frying them. Add more oil if you have to. Once the chicken starts turning brown, add the curry leaves and the remaining chopped garlic and sliced shallots. Grate the ginger and add to the mix.
Fry this for 5 minutes while stirring occasionally. Now add the chickpea flour, turmeric powder, salt and continue cooking. Stir well so that there are no lumps from the flour. Thinly slice the chilies. I added two green chilies and one red chili to this mix. Cook for another 5 minutes.
Add noodles to a pot of boiling water, and bring back to boil. Add some cold water and bring back to boil again (Tip: Follow the package directions for recommended cooking methods and time). Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water. (Tip: Don't leave the noodles out for long. They'll go dry and stick to each other)
Your curried chicken should be cooked by now with a nice aroma filling the kitchen. Add the coconut milk, stir well, and bring to a simmer. Cook in a low-medium heat. If the temperature goes high, the coconut milk will curdle. Check the salt. Switch off the flame.
Serve hot - place some noodles and a sliced egg in a bowl, with some finely chopped cilantro, and pour the curried chicken over it. Garnish with spring onions (ideally scallions, but I couldn't source this). Provide all other accompaniments in small bowls - fried garlic, fried shallots, cilantro, chilies and lime wedges. MUST DO: For the perfect taste, squeeze some lime into your noodle soup just before eating.