THERE ARE MANY RENDITIONS OF THIS AROMATIC SOUP, BUT HERE IS MINE!
Khao Suey is a Burmese noodle dish with a rich coconut broth and is served with an assortment of toppings so that you can personalize it and make it your own.
The dish is traditionally made with chicken but I've included a version with prawns or completely vegan. No one show be missing out on this bowl of goodness!
If you are using chicken or prawns, I would keep the veggies limited to one or two variations. You don't want to crowd the soup! I love using mushrooms and any kind of Asian greens.
There are 3 components to this recipe.
- The noodles – The soup is traditionally done with egg noodles but I opt for using either rice noodles, kelp noodles, zucchini noodles, or daikon noodles.
- The broth – It should aromatic, and thick. If you find yours a little on the watery side, you can add a bit of an arrowroot slurry to it. The thickness of the soup is very dependent on the coconut milk you use.
- Toppings – This is my favorite part! So many options, so many ways to customize it to just the way you like it!
How to serve Kha Suey? The way most do it is to keep all 3 components separate and let each person assemble it the way they want. It is a great meal to serve when entertaining because everyone can make it their own!
I can't say this recipe is authentic, and to be honest, the more I researched I did, the more confused I got. From its origin, spelling, and ingredients, there is a lot of room for interpretation. This is my simple clean version and I hope you enjoy every slurp!
Khow Suey (option with Prawns, Chicken, or Vegetarian/Vegan)
A delicious brothy, slurpy soup with origins in Thailand and Burma
INGREDIENTS
- 1.5-2 inch piece ginger, peeled and chopped
- 1 red chili (remove seeds for less heat)
- 3 garlic cloves, peeled
- 1 handful fresh coriander leaves (about 1/2 a cup)
- 2 tsp coriander seeds
- 1 tsp ground turmeric
- 1 tbsp coconut oil
- 1 packet kelp noodles or zoodles or diakon noodles or rice noodles (use zoodles or diakon for Whole30)
- 1 cup chicken or vegetable stock
- 2 stalks lemongrass, bruised and halved
- 5-6 curry leaves
- 2 dried red chilies, broken (deseed for less heat)
- 1 can full-fat coconut milk
- 10 prawns, cleaned and butterflied or 300g chicken thigh or 300g non-GMO tofu for plant-based
- Kailan or any other Asian greens,
- 4 shiitake mushrooms, sliced
- any other veggies you choose
- 2 Tbsp fish sauce (or salt to taste for plant-based)
- Fresh Lime juice, to taste
- chopped peanuts (for Plant-based Whole30 or Clean-in-15) or cashews
- fresh chopped coriander
- chopped scallions
- bean sprouts
- fried crispy garlic chips (make at home or check ingredients)
- fried crispy shallots or onions (make at home or check ingredients)
- crumbled boiled egg
- fresh cut chili
- chili oil
- lime wedges
INSTRUCTIONS
- Blend the first 6 aromatic ingredients with the coconut oil until a finely chopped paste is created. You can add a little more oil or water if the paste is too dry.
- Prepare your choice of noodles.*
- Heat your soup paste in a heavy bottom pot on a medium flame for 3-5 minutes to release the aromas. Stir frequently.
- Add your stock, coconut milk, lemongrass, curry leaves, and dried chili. Simmer until you reach a gentle boil. reduce the heat to a very low flame and continue to cook for another 10-15 minutes to allow the flavors to develop.
- Add the prawns and or veggies to the pot and cook for 2-3 minutes, or until the prawns are pink and tender and vegetables are tender.
- Season your soup with fish sauce or sea salt and a good squeeze of fresh lime.
- To serve, divide the prepared noodles between two bowls and ladle over the aromatic soup.
- Garnish with any (or all) of the toppings you desire! If you are doing this vegetarian, I highly recommend topping with some boiled egg for protein.
- Prepare your choice of noodles.*
- Heat your soup paste in a heavy bottom pot on a medium flame for 3-5 minutes to release the aromas. Stir frequently.
- Add your stock, coconut milk, lemongrass, curry leaves, and dried chili. Simmer until you reach a gentle boil.
- At this point, add your chicken thighs. reduce the heat to low and cook for 15 minutes to allow the chicken to cook and the flavors to develop.
- Once the chicken is tender, remove it, let cool slightly, and shred.
- Next, add your veggies to the pot and cook for 2-3 minutes, or until the vegetables are tender.
- Add back the shredded chicken, and season your soup with fish sauce or sea salt and a good squeeze of fresh lime.
- To serve, divide the prepared noodles between two bowls and ladle over the aromatic soup.
- Garnish with any (or all) of the toppings you desire!
NOTES:
Noodles - For kelp noodles rinse and soak them in water with a good squeeze of lemon or lime and set aside. For Whole30 only use your choice of vegetable noodles or omit.
