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!
1Chicken cleaned and cut into 8 pieces or just use legs/thighs
800gCoconut milk2 tins
1Lemon/LimeJuice 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
Make the spaghetti according to the pack instructions but reduce the time by half.
Drain the spaghetti and pour a tbsp of oil over the top to stop it from sticking together.
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.
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.
Once the onions are cooked, pour the paste into the pot and add the chicken.
Turn the heat down and cook covered for about 10 minutes. Stir occasionally during this time to make sure the mixture isn't sticking.
Now pour over the coconut milk (including water).
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).
Stir the spaghetti into the pot.
Ladle into bowls, add toppings and enjoy!
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.