Veg-Khow Suey | Burmese Khow Suey recipe

Veg Khow Suey is a noodle soup made with exotic vegetables of your choice like Zucchini, Carrots, Carrots, Capsicum cooked in a Coconut Milk Gravy. A dash of sugar for a bit of sweet touch and Lemon balances the flavors and adds to the tanginess of the dish.

The Dish came to East India from Burma. Popular street food and now a popular dish served at parties.

1. What is Khow Suey?

2. How to make Veg-Khow Suey?

3. How does Khow Suey Taste ?

4. Other Popular recipes from the Blog.

What is Veg-Khow Suey?

A Burmese dish with vibrant flavors made with exotic vegetables dipped and cooked in a soup/curry prepared with coconut milk. A one-dish meal with flavors that will tickle every tastebud in your mouth. Made by layering Noodles, a vegetable soup /stew made with veggies of your choice, and coconut milk. Special spice mix and sugar and lemon to add to its flavors. Topped with fried onions, fried or roasted peanuts, coriander leaves, and spring onions. Some chili flakes at the end.

How to make Veg-Khow Suey ?

Khow Suey is a simple 3-step recipe. Follow the steps and you will get the perfect flavor Burmese dish in your own kitchen.

Step 1: Boil the Noodles. Sieve them and Kepp them aside.

Step 2: Make a Vegetable stew with coconut milk. You can choose from a variety of vegetables or your choice. Like, Cauliflower, Broccoli, Zucchini, Carrot, Beans, Peas, Capsicum-red, yellow and green. I have made this veg-Khow Suey with carrots, Zucchini, Capsicum-red, yellow and green, and green beans. Also Spring onions-white part in gravy and green leaves for garnish or topping.

Step 3: Assemble the Dish. Put the Boiled noodles in the bowl. Pour the veggie-loaded coconut milk stew/soup. Add the toppings: Fried onions, peanuts, coriander powder, spring onion greens, fried garlic, chili flakes. Now at the end, sprinkle some lemon juice drops and Serve Hot.

Step-by-Step Recipe with Pictures in Recipe-Box. Scroll Down ->>

How does Khow Suey taste?

Khow Suey is a Burmese Dish. But its taste resembles that of Red or Green Thai Curry Paste. This dish has a soft and silky Noodle base. The creamy, slightly sweet, and tangy soup loaded with vegetables. The original recipe also adds Gram Flour, which I omitted. Gram flour gives the gravy/soup a nutty flavor and makes it a little thick. The toppings give a crunchy texture with the roasted peanuts and punch with fried garlic. Al in all a perfect full meal in a bowl.

4. Other Popular recipes from the Blog :

Veg Khow Suey Recipe

Print Recipe

Veg Khow Suey is a noodle soup made with exotic vegetables of your choice like Zucchini, Carrots, Carrots, Capsicum cooked in a Coconut Milk Gravy. A dash of sugar for a bit of sweet touch and Lemon balances the flavors and adds to the tanginess of the dish.

• CourseDinner, Lunch
• Cuisineasian, Burmese
• KeywordBesan, Cauliflower, Khow Suey, vegan

Servings	Prep Time
4-5 ppl	15-20 min

Cook Time

15-20 min

Servings Prep Time 4-5 ppl 15-20 min

Cook Time 15-20 min

Veg Khow Suey Recipe Print Recipe Veg Khow Suey is a noodle soup made with exotic vegetables of your choice like Zucchini, Carrots, Carrots, Capsicum cooked in a Coconut Milk Gravy. A dash of sugar for a bit of sweet touch and Lemon balances the flavors and adds to the tanginess of the dish. CourseDinner, Lunch Cuisineasian, Burmese KeywordBesan, Cauliflower, Khow Suey, vegan Servings Prep Time 4-5 ppl 15-20 min Cook Time 15-20 min Servings Prep Time 4-5 ppl 15-20 min Cook Time 15-20 min

Ingredients

Veg Khow Suey

• 300 gms Boiled Noodles
• 1 cup carrots peeled, cut in half and chopped or any desired shape
• 1 cup zucchini cubed
• 1/2 cup french beans
• 1/2 cup yellow capsicum
• 1/2 cup green capsicum
• 1/2 cup red capsicum
• 1/2 cup baby corn
• 1/4 cup spring onion white
• 1 tsp salt
• Kashmiri red chili powder
• black pepper powder
• haldi/turmeric powder
• coriander powder/ Dhania Powder
• 2-3 Kafir Lime leaves
• 1 tsp Green Thai curry paste
• 1 tsp Soya Sauce
• 1 tbsp Besan / Gram flour Dissolved in 1/4 cup water - This is optional.
• 1 tsp lemon juice

Topping

• 1/2 cup roasted peanuts or fried
• 1/4 cup coriander leaves
• 1/4 cup fried garlic
• Fried brown onions
• chili flakes
• spring onion greens
• 2 Lemons to squeze on top

Servings: ppl

Instructions

1. Ready all the vegetables (chopped)- Zucchini, carrots, baby corn, Green-red and yellow capsicum, spring onions (white), and Green. Green Beans. Coriander leaves. Dry roast or pan fry the peanuts and keep them aside. Fry the onions till brown and keep them aside. Fry garlic and keep aside. Ready 1 tbsp green Thai curry paste and 1 tsp Tamarind paste.

   
2. Heat oil in a pan. Add one red chili and dry red chili. Add Chopped turmeric and ginger. Add (whites) of spring onion. Saute for 5-6 seconds. Saute till a bit till soft. Then add the hard veggies first- carrots, baby corns, and beans. Once they are soft add Zucchini and lemon grass.Cover and cook til soft.

   
3. Add the capsicums red, yellow, and green. Mix and cook for 2-3 min. Add the spices(salt, turmeric powder, red chili powder, black pepper powder, dhania powder). Mix cover and cook for 2-3 min. Now add some vegetable stock OR water. Mix and cook til one boil.

   
4. Add the tamarind paste, jaggery powder, and mix well. Then add coconut milk. Mix well and boil for a few min till thick gravy. ( Add the beasan+water mix if you wish now.) I have not added out of personal choice. Add Kafir lime leaves. Taste and check for salt and chili. I added a bit of red chili sauce at this point and some black pepper powder to adjust to taste.

   
5. Your Gravy/soup is ready. Now to serve, ready the topping - peanuts, coriander leaves, spring onions greens, fried onions, fried garlic, lemon, and chili flakes.

   
6. To serve: Put some boil Noodles in the bowl. Add the soup on top and then add the toppings one by one. Serve hot.