Nutrition

Khow Suey

Khow Suey (pronounced as cow sway) is chicken noodle soup, a Burmese version of Thai cuisine Khao Soi. It is a delightful pot soup dish enriched with nutrition.

By URLife Team

14 May 2020

Khow Suey - Full Recipe

4
serves
390
K calories
45
minutes
6/10
simplicity

Easy Steps

In a large wok, dry roast the besan until it turns golden orangey, stirring constantly, being careful not to burn it! Set aside and sauté the onion and garlic, add the chilli paste.

Next add the stock and coconut milk, soy sauce, salt and chilli.

Whisk the besan into a cup of water, then whisk into the wok until the soup thickens a bit, breaking any lumps that may form.

Add sesame oil. Add the coconut sugar and lemon juice, to give the soup a bit of zing.

Ingredients List

For the Soup

Chickpea Flour/ Besan: 4 tbsp
Olive oil: 1 tbsp
Onion Paste: 4 tbsp
Garlic Paste: 2 tsp
Chilli Paste: 1 tbsp homemade or any Chilli Sauce you like
Chicken Stock or Veg stock: ½ litre
Coconut Milk: 1.5 cans
Red Chilli Powder: ½ tbsp
Sesame Oil: 1 tbsp
Sauce: 1 tbsp
Coconut Sugar or Sweetener of choice: 2 tbsp

For the Tofu
- Crispy Baked Tofu or Plain Cubed Tofu: 400gms
- Cornflour or Almond Flour: 2 tbsp
- Soya Sauce: 1 tbsp
- Peanut or Olive Oil: 1 tsp
- Salt, White Pepper, Garlic Powder
- Lime juice: ½
- Water: 1 cup
- Salt as per taste
  
  For the Chicken
  - Cooked Chicken: 400gms
  - Peanut or Olive Oil: 1 tbsp
  - Ginger Garlic Paste: 1 tbsp
  - Chilli Paste: 1 tsp
  - Soya Sauce: 1 tsp
  - Vinegar: 1 tsp
  - Honey or Sugar: 1 tsp
  - Water: 1 tbsp
    
    For Toppings
    - Steamed greens -fine green beans/Snow peas or Pakchoy: 5 gm
    - Egg noodles: 5 gm
    - Chopped Red Chillies: 5 gm
    - Crispy Fried Onions: 5 gm
    - Roasted Crushed Peanuts: 5 gm
    - Lemon Wedges: 5 gm
    - Chopped Spring Onions: 5 gm
    - Chopped Coriander: 5 gm
    - Chilli Paste: 5 gm
    - Crispy Noodles (egg or buckwheat noodles break into small pieces and cook in a pan with a tbsp of oil, stirring constantly.)

For the chicken, sautee the ginger garlic paste first in oil, then add everything else. Quickly add and sauté the chicken until it is cooked through on a medium flame.

For tofu, drain excess water, then place large slices of tofu in a single layer in a tray lined with paper towels. Place a heavy weight on top for at least 30 mins. This will make the tofu springy and firm. Cut into cubes. Mix the soya sauce and oil into the tofu.

Then toss lightly in the seasoned flour. Bake in a lined tray at 180 degrees for 20-30 mins, turning it over halfway.

Take a bowl, first add the noodles, then the soup and toppings. Serve hot.