Khow suey with Chicken - Coconut Milk Noodles

Khow suey with Chicken - Coconut Milk Noodles - Khou suey is a comforting burmese dish. It is a lightly spiced Burmese Coconut Noodle Soup and is served with a variety of toppings such as crispy onions, garlic, lemon, mint. It is bursting full of flavour and just lip smackingly more-ish!

This is a version I learnt from my inlaws and it isn't an authentic version but one with an indian twist.

Khow suey with Chicken - Coconut Milk Noodles

I first came across the delight that is Kawsay, Khou Suey or Khao Soi at my inlaws house.

What is Khow Suey with Chicken?

This Burmese Noodle Soup is usually made with egg noodles and curried chicken stock with coconut milk. 

Oh no Khauk Sui as it is often referred to translates to coconut milk noodles.

I did read in a book once, that the ‘Oh no’ was because the dish is so delicious that you can’t stop eating it but I haven’t been able to find mention of this anywhere else so can’t be sure if that is the case. 

This Burmese recipe came to the Memon community via Pakistan and was adapted to suit their taste.

It has also become popular in India and Pakistan.

My version is from my mother in law. I had never heard of it before marriage and now I can’t stop eating it. Oh no!

How to pronounce Khow Suey

Khow suey is pronounced Khow sway.

Is Khow Suey Healthy?

Yes it is a healthy recipe minus the fried elements. Although adding some to the bowl is fine as part of a balanced diet.

Authentic Khou Sui - Burmese Style 

In an authentic version - You make a Khao Soi Paste with Dried Chillies, Shallots, Garlic, Ginger, Coriander leaves/stems and ground, Turmeric and Curry Powder.

This is then added to a Soup made from Coconut Milk, Chicken Stock, Noodles, Fish Sauce, Brown Sugar and Salt.

The bowl is usually topped with Bean Sprouts, Red Onions, Coriander, Fried Onions, Fried Garlic, Chilli Oil and Lime wedges.

Here is a recipe for one via the Rangoon Sisters.

Ingredients in Khou Suey 

Meat 

In this version we use skinless, bone in Chicken. It can also be made with Beef, Lamb or Chicken Breast.

Noodles 

I use Spaghetti in this recipe. It is traditionally made with Egg Noodles. 

Curry

The base is made with Onion, Curry Leaves, Ginger, Garlic, Green Chillies, Coriander, Mint, Cumin Powder, Turmeric, Salt and Pepper and Coconut Milk.

Toppings - 

Fried Shallots or Onions

Lightly fried slices of Garlic

Boiled Eggs

Spring Onions

Lemon and Lime wedges

A little Fresh Mint

A pinch of Chaat Masala

Crushed Red Pepper Flakes

Fried strips of Spring Roll Pastry

How to make Chicken Khow Suey

Make the spaghetti according to the pack instructions but reduce the time by 3 minutes. Drain and set aside.

Heat oil and add onions and curry leaves. Cook on medium/low for 10 - 15 minutes.

Add the garlic, ginger, green chillies, coriander, turmeric, cumin, mint, salt and pepper to a blender and blend with a little water.

Add the paste to the cooked onions along with the chicken. Cook covered, on medium low for 10 minutes.

Add coconut milk and stir throughly. Simmer for 15 - 20 mins covered. You can add gram flour to thicken the sauce at this stage.

Stir in the Spaghetti and cook for a couple of minutes.

Ladle into bowls and serve with a squeeze of lemon juice and toppings of your choice.

how to serve khow suey

You can either serve it all together in a bowl.

You can have the main dish in the middle with several bowls surrounding it with optional toppings in it.

Or you can have serve the meat and noodles in 2 separate bowls and serve all the toppings in small individual bowls around it. Each individual can then add whatever they like to their own bowls according to their tastes.

Variations

Some recipes use Yoghurt mixed with Gram Flour instead of Coconut Milk and then whisk this into the meat towards the end of cooking.

You can make the meat separately and the noodles separately and assemble in the bowl, then top with condiments.

Storage

Khow Suey keeps well in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or reheat on the hob with a splash of water.

I would not recommend freezing it.

More Pasta Recipes:

The ultimate 5 cheese Mac and Cheese

Simple Mushroom Pasta

Veggie Coconut Curry Noodle Soup

One Pot Lemon Chicken and Thyme Orzo

if you try this recipe, or any other recipe on tiffin and tea, please take a moment to ⭐ rate the recipe and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.

5 from 4 votes

Print

Khow suey with Chicken - Coconut Milk Noodles

Khow suey with Chicken - Coconut Milk Noodles - Khou suey is a comforting burmese dish. It is a lightly spiced Burmese Coconut Noodle Soup and is served with a variety of toppings such as crispy onions, garlic, lemon, mint. It is bursting full of flavour and just lip smackingly more-ish!

Course Dinner, Lunch

Cuisine Burmese, Indian, Indian, Memon, Thai

Keyword Khoi suey, Khou Suey, Kow say

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 6

Calories 376 kcal

Author Safira

Ingredients

Khou Suey

• 500 g Spaghetti or Egg Noodles
• 2 tbsp Oil
• 2 large Onions Diced
• 1 sprig Curry Leaves
• 8 cloves Garlic
• 1.5 inch Ginger
• 3 - 7 Green chillies I use 7
• 1 Large bunch Coriander Leaves and Stems
• 1 tsp Mint leaves Optional
• 1 tsp Cumin powder
• ½ tsp Turmeric Powder
• Salt and Pepper
• 1 Chicken cleaned and cut into 8 pieces or just use legs/thighs
• 800 g Coconut milk 2 tins
• 1 Lemon/Lime Juice only

Toppings

• Fried Shallots
• Fried slices of Garlic
• Boiled Eggs
• Sliced Spring Onions
• Lemon and Lime wedges
• A pinch of Chaat Masala
• Crushed Red Pepper Flakes
• Fried strips of Spring Roll Pastry

Instructions

1. Make the spaghetti according to the pack instructions but reduce the time by half.

2. Drain the spaghetti and pour a tbsp of oil over the top to stop it from sticking together.

3. In a large non stick pan add curry leaves and Onions. Cook over medium/low heat until onions in the oil until golden brown. This takes about 10 - 15 minutes.

4. Whilst the onions are cooking, in a food processor, add water, chillies, ginger, garlic, coriander, mint (If using), cumin, turmeric and salt and pepper. Blend to a paste.

5. Once the onions are cooked, pour the paste into the pot and add the chicken.

6. Turn the heat down and cook covered for about 10 minutes. Stir occasionally during this time to make sure the mixture isn't sticking.

7. Now pour over the coconut milk (including water).

8. Bring to a boil, cover the pan and simmer gently for 15 - 20 minutes or until the chicken is tender. (Cooking time will depend on the size of the chicken).

9. Stir the spaghetti into the pot.

10. Ladle into bowls, add toppings and enjoy!

Recipe Notes

how to serve khow suey

You can either serve it all together in a bowl.

You can have the main dish in the middle with several bowls surrounding it with optional toppings in it.

Or you can have serve the meat and noodles in 2 separate bowls and serve all the toppings in small individual bowls around it. Each individual can then add whatever they like to their own bowls according to their tastes.

Variations

Some recipes use Yoghurt mixed with Gram Flour instead of Coconut Milk and then whisk this into the meat towards the end of cooking.

You can make the meat separately and the noodles separately and assemble in the bowl, then top with condiments.

Storage

Khow Suey keeps well in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or reheat on the hob with a splash of water.

I would not recommend freezing it.

Nutrition Facts

Khow suey with Chicken - Coconut Milk Noodles

Amount Per Serving

Calories 376 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 256mg11%

Potassium 207mg6%

Carbohydrates 68g23%

Fiber 5g21%

Sugar 5g6%

Protein 11g22%

Vitamin A 10IU0%

Vitamin C 11mg13%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.