Khao suey is a popular Thai and Burmese dish. It's a rich, flavorful coconut curry noodle soup typically served with chicken. Here's a basic recipe to get you started:
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Ingredients
Instructions
In a blender, add besan, yougurt, salt, red chili powder, turmeric powder and 2 cups water and blend. Set it aside.
Heat ½ cup oil in a pot, add ginger garlic paste, saute for 2 minutes.
After first boil, add 1 cup coconut milk. Cook on low flame for 40 minutes. until besan curry is ready.
Heat ½ cup oil in a pan, add Onions and sauté till translucent. Add Ginger Garlic paste and sauté for 2 minutes.
Then add tomatoes, salt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder. Mix well and cook for 5 minutes.
Add yogurt and green chili paste and mix well. Cover and cook till chicken is tender or water dries up. Approx. 40 minutes.
chicken curry is ready
Boil water in pan with salt and oil. Put spaghetti and boil till done. Strain and rinse with tap water.
Put Spaghetti in a large bowl. Pour besan curry over it.
For Baghaar: Heat oil, add sliced garlic and sauté till light golden, add crushed red pepper and pour over Khao suey. Add chips of your choice.
Substitutions
Rice noodles or any gluten-free noodles can be used if you need a gluten-free or vegan option.
Variations
Replace the chicken with beef. Use cuts like beef chuck or brisket, and simmer them longer (about 1.5-2 hours) until they are tender. This version will have a richer, heartier flavor
Storage
Khao suey can be stored in the refrigerator for 3 to 4 days. If possible, store the broth and noodles separately to prevent the noodles from becoming soggy.
Top tip
When cooking the chicken in the broth, keep the heat at a gentle simmer to prevent the coconut milk from curdling and to keep the chicken tender.
Khao Suey
Khao Suey is a comforting, flavorful dish featuring tender egg noodles in a rich, creamy coconut curry broth. This Thai and Burmese-inspired recipe combines aromatic spices, succulent chicken, and savory toppings like crispy fried noodles, fresh cilantro, and tangy lime. The balance of spicy, sweet, and salty flavors creates a vibrant meal that feels both indulgent and nourishing. Customizable with various proteins or vegetables, Khao Soi is perfect for anyone craving a warm, satisfying bowl of deliciousness. Serve with fresh toppings for added texture and flavor, making each bite a delightful experience.
Ingredients
- For Besan Curry:
- Gram Flour (Besan) 1 cup
- Yogurt 1 cup
- Salt 1.5 teaspoon
- Red Chili Powder 1 teaspoon
- Turmeric Powder 1 teaspoon
- Green Chili Paste 1tbsp
- Ginger Garlic Paste 1 tablespoon
- Coconut Milk 1 cup
- Oil ½ cup
- Water 2 cups + 2 cups
- For Chicken Curry:
- Boneless Chicken cubes 2 lb
- Ginger Garlic Paste 1 tablespoon
- Onions 1 medium size chopped
- Tomatoes 1 medium size chopped
- Salt 1.5 teaspoon
- Red Chili Powder 2 teaspoon
- Turmeric Powder ½ teaspoon
- Coriander Powder 1 tablespoon
- Cumin Powder 1 tablespoon
- Garam Masala Powder (All Spice Powder) 1 tsp
- Green Chili Paste 2 tablespoon
- Yogurt ½ cup
- Oil ½ cup
- For Spaghetti:
- Spaghetti 1 pack
- Salt 1 tablespoon
- Oil 1 tablespoon
- Water as needed
- For Garnishing:
- Cilantro (chopped)
- Lemon
- Chips
- Baghaar (Sliced Garlic 2-3 cloves, 1 tablespoon crushed red pepper)
Instructions
- In a blender, add besan, yogurt, salt, red chili powder, turmeric powder and 2 cups water and blend. Set it aside
- Heat ½ cup oil in a pot, add ginger garlic paste, sauté for 2 minutes.
- Add Besan mixture, green chili paste and 2 cups of water.
- After first boil, add 1 cup coconut milk. Cook on low flame for 40 minutes. until besan curry is ready.
- Heat ½ cup oil in a pan, add Onions and sauté till translucent. Add Ginger Garlic paste and sauté for 2 minutes.
- Add chicken cubes and cook for 5 minutes or till chicken changes color
- Then add tomatoes, salt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder. Mix well and cook for 5 minutes.
- Add yogurt and green chili paste and mix well. Cover and cook till chicken is tender or water dries up. Approx. 40 minutes.
- Boil water in pan with salt and oil. Put spaghetti and boil till done. Strain and rinse with tap water.
- Put Spaghetti in a large bowl. Pour besan curry over it.
- Add Chicken Curry on top of it. Garnish with Cilantro.
- Squeeze lemon juice all over it. Sprinkle Chat Masala.
- For Baghaar: Heat oil, add sliced garlic and sauté till light golden, add crushed red pepper and pour over Khao suey. Add chips of your choice.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 1137Total Fat: 80gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 57gCholesterol: 182mgSodium: 3216mgCarbohydrates: 37gFiber: 5gSugar: 10gProtein: 69g
FAQ
To eat:
Mix: Stir the noodles, broth, and toppings together to blend the flavors.
Taste: Add a squeeze of lime for acidity and adjust with additional toppings like cilantro, red onions, and pickled mustard greens as desired.
Enjoy: Use chopsticks or a fork for the noodles and a spoon for the broth. Savor the rich, creamy, and spicy flavors in each bite.
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Pairing
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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