Easy Khow Suey Recipe: Master Burmese Noodle Soup at Home

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine diving into a bowl of Khow Suey, a Burmese delight that’s as comforting as it is exotic. This noodle soup is a vibrant medley of flavors and textures, combining coconut milk-infused broth with a host of fresh toppings and succulent chicken or tofu. It’s the perfect dish to transport your taste buds straight to the bustling streets of Myanmar, all from the comfort of your kitchen.

Khow Suey is traditionally a one-pot meal, making it a fantastic choice for both weeknight dinners and special occasions. Whether you’re a seasoned chef or just starting out, you’ll find that this recipe offers a delightful challenge with a delicious payoff. Get ready to impress your family and friends with a dish that’s as visually appealing as it is tasty.


Gathering the right ingredients is the first step in bringing the vibrant and comforting flavors of Khow Suey to your kitchen. Here’s what you’ll need to make this delightful Burmese noodle soup.

  • Coconut Milk: 2 cans (14 ounces each)
  • Chicken Breasts: 1 pound, thinly sliced
  • Garlic: 4 cloves, minced
  • Ginger: 2 inches, grated
  • Turmeric Powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Curry Powder: 2 tablespoons
  • Fish Sauce: 2 tablespoons
  • Chicken Broth: 4 cups
  • Lime: 1, juiced
  • Cooking Oil: 2 tablespoons
  • Salt: to taste
  • Egg Noodles: 1 pound, cook according to package instructions
  • Boiled Eggs: 4, halved
  • Fried Onions: ½ cup
  • Chopped Cilantro: ¼ cup
  • Chopped Green Onions: ¼ cup
  • Lime Wedges: for serving
  • Crushed Peanuts: ¼ cup
  • Chili Oil: optional, for drizzling

Required Tools and Equipment

To ensure your Khow Suey turns out just as delectable and authentic as you’d hope, having the right set of tools and equipment is crucial. The following list details what you’ll need to prepare and serve this enticing Burmese dish. Each item plays a role in making the cooking process smoother and helping you deliver those complex flavors and textures that define Khow Suey.

Cooking Utensils:

  • Large Pot: Ideal for cooking the noodles and also can be used for making the curry if you prefer to use fewer dishes.
  • Skillet or Frying Pan: Essential for sautéing the garlic, ginger, and spices, which form the flavorful base of your curry.
  • Ladle and Stirring Spoon: These will help you mix ingredients effectively and transfer the curry without spills.
  • Colander: Useful for draining the noodles once they are cooked to prevent them from becoming soggy.
  • Sharp Knife and Chopping Board: Necessary for prepping vegetables, chicken, and other garnishes.

Serving Implements:

  • Soup Bowls: Serve Khow Suey in individual bowls, allowing guests to add their preferred toppings.
  • Serving Spoons: Have a separate spoon for each topping to prevent mixing flavors and to accommodate different dietary preferences.

Equipment Needed

  • Measuring Cups and Spoons: These will help you measure your ingredients accurately to ensure the flavor profile is balanced.
  • Can Opener: Needed for opening cans of coconut milk.
  • Grater or Microplane: Useful for grating fresh ginger, if preferred over chopped.
  • Mortar and Pestle: (Optional) If you choose to grind your own spices for a fresher flavor and more aromatic experience.

By assembling these tools and equipment in advance, you prime yourself for a hassle-free cooking experience. This preparation allows you to fully immerse yourself in the art of making Khow Suey, ensuring that each element from the noodles to the toppings melds perfectly when it’s time to serve.

Preparation Steps

Now that you’re equipped with all the necessary tools and a list of ingredients, let’s dive into the heart of cooking Khow Suey. Follow these steps to ensure every component of your dish turns out perfectly.

Cooking the Noodles

  1. Boil Water: Start by bringing a large pot of water to a rolling boil. Ensure there’s enough water to completely submerge the noodles.
  2. Cook Noodles: Add the noodles to the boiling water. If you’re using egg noodles, cook them for about 5–7 minutes, until they are just tender. Stir occasionally to prevent sticking.
  3. Drain and Rinse: Once the noodles are cooked, drain them immediately in a colander. Rinse them under cold running water to stop the cooking process and remove excess starch. This ensures your noodles don’t turn mushy when mixed with the sauce.
  4. Keep Warm: Drizzle a small amount of oil over the noodles and toss lightly. This prevents them from sticking together. Keep them covered until ready to serve.

Prepping the Vegetables

  1. Wash and Chop: Begin by thoroughly washing all your vegetables. Peel and finely slice the onions, mince the garlic, and chop the ginger. Cut any other vegetables (like carrots, bell peppers, and broccoli) into bite-sized pieces.
  2. Sauté Aromatics: Heat a skillet over medium heat and add oil. Once hot, sauté the onions, garlic, and ginger until they become fragrant and golden. This builds the foundational flavors of your Khow Suey.
  3. Cook Vegetables: Add the harder vegetables first, such as carrots and broccoli, to the skillet. Sauté for about 5 minutes. Then add softer vegetables like bell peppers. Cook all the vegetables until they are just tender but still crisp, ensuring they retain their texture and color.
  4. Season: Sprinkle a little salt and pepper while cooking to enhance the natural flavors of the vegetables.

Cooking Instructions

Now that your essential items and fresh ingredients are ready, let’s move on to crafting the vibrant curry and assembling your Khow Suey, ensuring each spoonful is bursting with flavor.

Making the Curry

  1. Begin the base: In a large pot, heat two tablespoons of coconut oil over medium heat. Fry one finely chopped large onion, two teaspoons of minced garlic, and two teaspoons of grated ginger until the onion turns translucent and the aromatic mix is golden—about five minutes.
  2. Add meat (optional): If using chicken, add 500 grams of thinly sliced chicken breast or thigh pieces to the pot. Cook until the pieces are fully cooked and nicely browned, approximately 8 minutes.
  3. Incorporate spices: Stir in two tablespoons of curry powder and a teaspoon of turmeric powder. Mix well until the spices coat the chicken uniformly and become fragrant.
  4. Simmer with coconut milk: Pour in one liter of coconut milk gradually, stirring continuously to incorporate everything smoothly. Bring the mixture to a gentle simmer, then reduce the heat and continue to cook for about 15 minutes until the sauce thickens slightly and the flavors meld.
  5. Season: Add salt to taste and a squeeze of lemon juice for added zest. Adjust the curry’s thickness by adding a bit of water if it seems too thick.

Serving and Enjoying Khow Suey

  1. Prepare the noodles: While your curry simmers, bring a large pot of water to boil and cook your egg noodles according to the package instructions—usually for about 6-8 minutes. Drain well.
  2. Organize toppings: Arrange your toppings—chopped cilantro, sliced green onions, hard-boiled eggs chopped into quarters, fried onions, lime wedges, and chili flakes—in separate bowls.
  3. Serve: Place a portion of noodles in each bowl. Ladle the hot curry over the noodles ensuring to cover them generously. Let your guests add their preferred toppings themselves, creating a personalized taste experience.
  4. Garnish and enjoy: Sprinkle a handful of crispy fried noodles on top for a delightful crunch and garnish with a wedge of lime to squeeze over just before eating.

Serving Suggestions

After preparing your fragrant Khow Suey, presenting it beautifully is key to enhancing the dining experience. Here’s how to serve it to make the most out of this delightful dish:

Individual Serving Style

Serve Khow Sue Fat in individual bowls, allowing guests to tailor their meal. Place a generous portion of noodles in each bowl, then ladle the hot curry over them until submerged. This method keeps the noodles from sticking together and lets each person experience the perfect balance of noodles and curry with every bite.

Toppings Bar

Set up a toppings bar where your guests can choose from a variety of options to customize their Khow Suey. Include traditional accompaniments like:

  • Chopped cilantro
  • Sliced green onions
  • Crispy fried onions
  • Chopped hard-boiled eggs
  • Lemon wedges
  • Chili flakes or sliced peppers for that extra kick

Arrange these in small bowls around the serving area, accompanied by small spoons or forks for easy addition to the bowls. Encouraging your guests to add their toppings fosters a fun and interactive meal where everyone can create a dish that suits their taste preferences.

Accompanying Beverages

Pair the Khow Suey with a mild, refreshing beverage to complement its rich flavors. A cool cucumber raita, lightly seasoned buttermilk, or a citrus-based mocktail are excellent choices. These beverages help balance the spice and richness, offering a palate-cleansing effect between bites.

Make-Ahead Tips

When preparing Khow Suey, optimizing your time and efforts can significantly enhance your cooking experience. Here are some tips to help you manage your preparation effectively, ensuring a smooth and enjoyable meal prep process.

Prepare the Broth in Advance

You can make the coconut curry broth a day ahead. Simply cook the broth as directed, then let it cool completely before storing it in the refrigerator in a sealed container. This not only saves time on the day of serving but also allows the flavors to meld together beautifully, enhancing the depth and richness of the broth.

Pre-Cook the Noodles

Pre-cooking the noodles can be a real time-saver. Boil them according to the package instructions but make sure they are just al dente as they will soak up more broth when served. Rinse under cold water to stop the cooking process and toss with a little oil to prevent them from sticking. Store them in a ziplock bag or airtight container in the fridge.

Chop Vegetables and Prepare Toppings

Chopping up all your vegetables and preparing your toppings the night before will streamline the final assembly of your Khow Suey. Store chopped veggies in separate containers in the fridge to keep them fresh. For toppings like fried onions, crushed peanuts, or sliced chillies, keep them in sealed containers at room temperature.

Marinate the Chicken

If you’re adding chicken to your Khow Suey, marinating it in advance can enhance its flavor. Combine the chicken with the marinade ingredients the night before and refrigerate it overnight. This step infuses the chicken with rich flavors that will permeate the entire dish.

Following these make-ahead tips, you’ll not only save time but also alleviate last-minute cooking stress, allowing you more time to enjoy the company of your guests.


Ready to dive into the rich flavors of Khow Suey? You’ve got everything you need to whip up this delightful dish that promises to transport your taste buds straight to Burma. Remember the joy is as much in the journey of cooking as it is in the eating. So gather your ingredients and let your kitchen be filled with the exotic aromas of Southeast Asia. Whether it’s a weeknight dinner or a special gathering you’re sure to impress with this one-bowl wonder. Enjoy the process and relish the results!

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