Burmese Khao Suey

A curried noodle soup in an aromatic coconut milk broth combined with chicken, and varied condiments make for one hearty and comforting meal! If there’s one food the kids want when they go to Aunty Marilyn’s house is this delicious Khao Suey. This dish is said to have originated in Burma, now called Myanmar, and is said to have come to East India with people who migrated during World War II. It is widely served in Myanmar, Laos, and Norther Thailand. The dish has a few different versions and is also spelled differently like khaosay, khao soi, etc. If you like Indian or Thai food, you will enjoy this dish.

Guidance:

  • Protein Option: This dish tastes amazing with boneless chicken but  I used bone-in chicken thighs to get the richness that comes from cooking meat with bones. You can also add tofu, carrots and other vegetables for a vegetarian version
  • Noodles option: Egg noodles are typically served with khao soi but I have used angel hair noodles and also ramen, and they worked great
  • Speed-to-table: You can use store bought fried garlic and fried onions
  • Condiments: Condiments amp up the flavor. Fried garlic, fried onion, roasted peanuts, lemon wedges, and cilantro are the most popular accompaniments. Sliced boiled eggs, jalapenos, finely sliced red onions, and green onions are other options

Servings: 4

Prep time: 10 minutes Cook time: 20-35 minutes (depending on using the pressure cooker/stove top and boneless or bone-in chicken thighs)

Ingredients:

  • 2 tbsp sesame oil
  • 2 cups red onions finely chopped
  • 2 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 2 lbs bone-in, skinless chicken thighs (if using boneless chicken, cut into bite size cubes)
  • 1 can (14oz) coconut milk
  • 3 tsp fish sauce
  • 1 tsp soya sauce
  • 3 cups chicken broth
  • 3 tbsp gram flour
  • 1/4 cup cold water
  • 8oz noodles – angel hair pasta

For garnishes:

  • 1 cup finely chopped cilantro
  • 1/2 cup roasted peanuts
  • 5 garlic cloves, cut into fine slices
  • 3 inches ginger, cut into fine long slices
  • 2 limes cut into wedges
  • 4 eggs boiled and cut into quarters
  • 2 spring onions chopped finely
  • 1 cup fried onions or 1 large red onion cut into fine, long slices and
  • 1 tbsp oil if preparing the fried onions and garlic at home

Method – Ninja Foodi / Instant Pot:

  1. Pre-heat the Ninja Food/ Instant Pot by selecting the Sauté function
  2. Add the sesame oil. When hot, add the onions, garlic and ginger, sautéing it, until the onions are soft and translucent – about 4-6 minutes
  3. Stir in the coriander powder, red chili powder and turmeric. Stir for about a minute
  4. Add in the chicken and lightly fry it, stirring for about a minute
  5. Add in the coconut milk, fish sauce, soya sauce, and the broth. Stir for a minute
  6. Now cancel the Sauté option and turn on the Pressure Cook option
  7. Close and Pressure Cook for 10 minutes. If using boneless chicken, pressure cook for 3 minutes
  8. While chicken is cooking, make the noodles, following the instructions on the noodles box. Prepare noodles and keep aside
  9. In parallel, while the soup is cooking, prepare the fried onion and friend garlic garnishes: In a pan, heat the 1 tbsp oil and fry the garlic until crisp and golden on very low flame. Remove and set aside. Add the onions to the pan, fry until crisp and golden. Remove and set aside
  10. Take a bowl and mix in the gram flour and water to create a fine paste, removing any lumps
  11. When time is up for the chicken, release the pressure, remove lid and turn back the sauté option. Stir in the gram flour mix to thicken up the soup, cooking for 1 minute
  12. Serve in bowls, squeeze in lime juice and add your choice of garnishes

Method – Stove Top:

  1. In a medium saucepan, add the sesame oil. When hot, add the onions, garlic and ginger, sautéing it, until the onions are soft and translucent – about 4-6 minutes
  2. Stir in the coriander powder, red chili powder and turmeric. Stir for about a minute
  3. Add in the chicken and lightly fry it, stirring for about 2-3 minutes
  4. Add in the coconut milk, fish sauce, soya sauce, and the broth. Simmer for 5 minutes if using boneless chicken cubes or for 30 minutes (covered) if using bone-in skinless chicken thighs
  5. While the chicken is cooking, cook the noodles following the recipe on the noodle box, until al dente
  6. In parallel, while the soup is cooking, prepare the fried onion and friend garlic garnishes: In a pan, heat the 1 tbsp oil and fry the garlic until crisp and golden. Remove and set aside. Add the thinly sliced onions to the pan and fry until crisp. Remove and set aside
  7. Take a bowl and mix in the gram flour and water to create a fine paste, removing any lumps
  8. When the soup is ready, stir in the gram flour mix to thicken up the soup, cooking for 1 minute
  9. Serve in bowls, squeeze in lime juice and add your choice of garnishes

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