Khao Suey – Burmese Noodle Soup
Khao Suey is more than just a dish; it’s a culinary journey through the flavors and traditions of Myanmar (Burma) and beyond. This creamy coconut noodle soup, known as Ohn No Khauk Swe in Burmese, has transcended its origins to become a global comfort food, loved for its rich broth, vibrant spices, and customizable garnishes.
This vegetarian version of Khao Suey combines coconut milk, turmeric, garlic, and ginger to create a velvety, soothing and bold base. Paired with tender noodles and topped with fresh and crispy garnishes like fried onions, coriander, and lemon slices, it offers a highly customizable and satisfying meal.
With a history deeply rooted in Burmese culture and adapted by neighboring countries, Khao Suey carries the spirit of migration and fusion. Its versatility allows it to cater to every palate—whether mild or spicy, plant-based, or with protein additions.
Perfect for a cozy dinner or a festive gathering, this recipe celebrates bringing people together over a warm, hearty bowl of flavor. Whether you're an adventurous foodie or a lover of comforting classics, Khao Suey is a must-try addition to your recipe collection!
- 300 Grams Eggless Noodles (or rice noodles for a gluten-free version) (Wheat or other thin noodles can also be used)
- 1/2 Tbsp Ginger or Galangal Paste
- 1/2 Tbsp Garlic Paste
- 1 Red Onion (or Shallots, thinly sliced)
- 4 Green Chillies, diced (adjust spice level to taste)
- 1 Cup Fresh Coriander (with Stems)
- 1 teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chili powder (adjust to taste)
- 2 Tbsp Coconut or Vegetable Oil
- 2 Cups Coconut Milk
- 3 Tbsp Chickpea Flour (Besan)
- 2 Cups Vegetable Broth
- 1 Tbsp Soy Sauce
- 1 Tbsp Lime juice
- Salt to taste
- Lemon Slices
- Fried sliced garlic ( crispy garlic chips) (thinly sliced, fried to golden brown)
- Crispy Fried Onions or thinly sliced raw onions
- Fresh Coriander Leaves
- Spring Onion Greens, chopped
- Fresh Chillies, sliced
- Chili Oil or Sambal (optional)
- Toasted peanuts or cashews, roughly chopped
- Boiled Eggs (optional ( skip for Vegan version))
- 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
- 1/2 cup carrots, julienned
- 1/2 cup green beans, chopped
- 1/2 cup broccoli florets
- 1/2 cup cabbage, shredded
- 1 Choose noodles that complement your dish—wheat, rice, or Shirataki noodles work well. Check the package for specific cooking times.
- 2 Boil a large pot of water with a pinch of salt to enhance the flavor of the noodles.
- 3 Add the noodles to the boiling water and cook until they are just tender (al dente), following the timing on the package.
- 4 Drain the noodles using a colander, rinse with cold water to stop further cooking, and toss with a few drops of oil to prevent sticking.
- 5 Set the noodles aside and cover to keep them warm.
- 6
Gather all the ingredients listed under the "Khao Suey Paste" section
- 7
Add these ingredients to a food processor or grinder. ( you may also use mortar and pestle to grind these ingredients into a fine paste)
- 8 Blend the ingredients into a smooth, creamy paste. If necessary, add a tablespoon of water to achieve the desired consistency.
- 9 Ensure there are no lumps, as a smooth paste is essential for a rich and cohesive soup base.
- 10
Heat oil in a wok or frying pan over medium heat. Ensure the pan is evenly heated before adding the paste.
- 11 Add the prepared Khao Suey paste to the hot oil. Stir continuously to prevent the paste from sticking to the pan.
- 12 Cook the paste on low heat until it becomes aromatic and the oil begins to separate from the paste. This step is crucial as it deepens the flavor and ensures the spices are well-cooked.
- 13 Once the paste is ready, set the heat to low and prepare for the next step.
- 14 In a small bowl, whisk chickpea flour with a few tablespoons of coconut milk or vegetable broth until smooth. This ensures a lump-free consistency when added to the soup.
- 15
Gradually add the chickpea mixture, remaining coconut milk, and vegetable broth to the wok with the cooked paste. Add water if needed to reach the desired consistency.
- 16 Stir thoroughly to combine the ingredients, ensuring the broth is smooth and creamy.
- 17 Increase the heat to bring the soup to a gentle simmer, stirring occasionally to prevent sticking or curdling.
- 18 Add soy sauce and the juice of 1 lime, stirring well to incorporate.
- 19 Taste the soup and adjust the seasoning with salt or additional lime juice as needed.
- 20 Cook the Vegetables:
- Add the mushrooms, carrots, green beans, and broccoli to the soup. Cook for 5-7 minutes until the vegetables are tender but still retain some crunch.
- Stir in the shredded cabbage and cook for another 2 minutes.
- Finish with lime juice for a fresh burst of flavor.
- Keep the Veggies in a side dish (to be served as toppings along with other garnishings)
- 21 Prepare the garnishes in small bowls or plates for a vibrant and interactive dining experience.
- 22 Allow diners to personalize their bowls by adding garnishes to their taste.
- 23 Place a portion of the prepared noodles in a serving bowl, creating a bed for the soup.
- 24 Ladle the hot, flavorful soup over the noodles, ensuring they are fully submerged.
- 25
Add your favorite garnishes and veggies to the top for color, texture, and an extra burst of flavor.
- 26 Serve immediately and enjoy this hearty, comforting dish while it’s hot.
- 27 Spice Level: Adjust the number of green chillies in the paste based on your spice tolerance. Add more for a fiery kick or fewer for a milder flavor.
- 28 Protein Options: For a plant-based protein boost, consider adding pan-fried tofu cubes or boiled chickpeas to the soup.
- 29 Paste Cooking: Ensure the paste is cooked until the oil separates—this step is vital for a rich, aromatic soup.
- 30 Storage: If you have leftovers, store the soup and noodles separately in airtight containers to maintain the texture of the noodles. Reheat the soup gently on the stove to preserve its creamy consistency.
- 31 This Khao Suey recipe combines bold flavors, creamy textures, and a touch of personalization, making it a perfect dish for any occasion. Its comforting and versatile nature ensures it will quickly become a favorite in your home.
I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.