Which country made Khow suey soup?

Khow suey is a noodle dish in a spiced coconut milk soup that is served with a number of condiments. It originated in Burma, Myanmar , and is said to have come to East India with people who migrated during World War II.

How to add dry noodles to soup?

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

Is khao suey Thai or Burmese?

Khao Suey (also called Khow Suey) is a Burmese version of a classic Thai dish called Khao Soi. You can cook it on a stovetop, or in an instant pot.

Is khao suey healthy for weight loss?

Consisting of noodles, soup and vegetables the vegetarian khow suey recipe is a great addition to any meal plan. It is also a healthy recipe and helps you keep a close eye on your calorie intake .

Which pasta is best for soup?

The lighter the soup, the smaller the pasta Shapes such as Risoni, Ditalini lisci, and Stelline (shaped like tiny stars) are perfect for broths. If you are cooking a heartier soup such minestrone, consider using large sized pasta such as maccheroni, ditaloni rigati, or ditaloni lisci.

Should you cook noodles before adding to soup?

The most logical approach is: To make noodle soup, add noodles to soup . In other words, cook the noodles in the broth itself, then ladle the whole shebang into a bowl and serve. Not only does this sidestep another dirty pot, but it infuses the noodles with flavor.

How do you keep your noodles from getting mushy in soup?

How do you keep noodles from getting soggy in soup? The trick is to only add the noodles when you are ready to serve the soup . If you make a large pot of soup, reserve the pasta, and add it to each portion as you reheat it, cooking it in the soup for the time recommended on the package.

Where did Khowse come from?

Khowse (KOw-Seh) is a pasta based dish that originated from Burma . It's accompanied by a hot coconut milk curry and topped with fresh garnishes.

Who invented Khao Soi?

The dish is believed to have evolved from Chinese Muslim traders who plied the spice route when what is now modern-day northern Thailand was controlled by the Burmese.

Where did Khawasa come from?

History. The dish, known as ohn no khao swè, originated in Burma , and came to the Memon community of Pakistan who adapted this dish, likely coinciding with the emigration of South Asians from Burma in the 1960s, and is now a representative Memon dish now known as khausa.

Where was chop suey made?

Origins. Chop suey is widely believed to have been developed in the U.S. by Chinese Americans, but the anthropologist E. N. Anderson, traces the dish to tsap seui (杂碎, "miscellaneous leftovers"), common in Taishan (Toisan), a county in Guangdong province , the home of many early Chinese immigrants to the United States.

Khao Suey (Burmese Style Curried Noodle Soup) Recipe on Food52 (2024)

Fry

by: Rinku Bhattacharya /Spice Chronicles

February24,2015

4.6

7 Ratings

Khao Suey (Burmese Style Curried Noodle Soup) Recipe on Food52 (1)

Serves 6

Jump to Recipe

Author Notes

Khao suey is a rich and indulgent curried bowl of coconut soup that is cooked with noodles and served with a delightful melange of garnishes. In fact, the garnishes remind me of the concept of deconstructed ramen. This dish was exported from Myanmar to Eastern India and I have fond memories of it from childhood. I never did have a clear recipe for those brimming bowls of goodness that my grandmother affectionately served up; however, over time I have created my own recipe using fresh rice noodles, which keeps the recipe gluten-free and also gives it a softer touch. It can be made with regular noodles if desired, and for a vegan version, you can use sh*take mushrooms instead of the chicken. —Rinku Bhattacharya /Spice Chronicles

Test Kitchen Notes

WHO: Rinku Bhattacharya /Spice Chronicles is a spice-loving blogger who lives just outside of New York City.
WHAT: A spicy, coconutty soup to give everyday chicken soup a run for its money.
HOW: Chop up all the vegetables in your CSA share and simmer them with chicken and rice noodles in a rich coconut milk broth. Garnish with fresh vegetables and eggs, and slurp every last noodle.
WHY WE LOVE IT: The cozy, comforting nature of chicken noodle soup gets kicked up with spices, long rice noodles, and lots of vegetables—and gains creaminess and sweetness from coconut milk. We may never go back to the chicken broth-and-carrots stuff. —The Editors

Test Kitchen-Approved
Your Best Recipe with Coconut Contest Finalist

What You'll Need

Ingredients

For the curry base
2 tablespoonsoil
1 medium red onion, diced
1 tablespoonfinely grated fresh ginger
2 cloves garlic, minced
¹/₂ poundboneless skinless chicken, cubed
2 teaspoonspowdered coriander
1 teaspoonpowdered cumin
1 teaspoonturmeric
³/₄ teaspoonred cayenne pepper
¹/₂ cuppuréed tomatoes (optional)
2 tablespoonstamari
3 cupsbroth (chicken or vegetable)
1 cupcoconut milk
1 medium zucchini, halved and thinly sliced
1 medium red bell pepper, chopped
1 cupchopped cauliflower
6 ouncesrice noodles (medium thickness), preferably fresh
1 lime
2 tablespoonschopped cilantro

To garnish
¹/₄ cupoil for frying
4 cloves garlic, thinly sliced
2 hard boiled eggs, sliced
Sliced jalapeno peppers
Sliced scallions
Thinly sliced carrots

Directions

In a medium saucepan, heat the oil, add the red onion, and cook for about five minutes, until soft and wilted. Keep stirring until the onion begins to turn pale golden at the edges.
Add the finely grated ginger and the garlic and mix well.
Add the chicken, coriander, cumin, turmeric, and red cayenne pepper and mix well.
Cook the chicken for about 2 minutes, until no longer pink.
Add in the puréed tomatoes if using and the tamari or soy sauce. Cook for 2 to 3 minutes.
Mix in the broth and the coconut milk and simmer for 5 minutes.
Add the zucchini, red bell pepper, and the cauliflower and simmer for 2 to 3 minutes.
Add in the noodles and cook until they're al dente (if using fresh rice noodles, this will only take a couple of minutes).
While the soup is cooking, heat the oil and fry the garlic until crisp and golden. Lift out with a slotted spoon and place in a bowl.
Add the thinly sliced shallots to the hot oil and fry until crisp and place in a bowl.
Arrange the remaining garnishes in individual bowls and serve with the noodle soup.
Cut the lime, squeeze the juice into the soup, and add in the chopped cilantro. Serve with the garnishes.

Tags:

Soup
Asian
Chicken
Cilantro
Cumin
Noodle
Milk/Cream
Coriander
Lime
Bell Pepper
Serves a Crowd
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See what other Food52ers are saying.

Popular on Food52

15 Reviews

skeefer January 20, 2020

Fabulous soup, will add this one to the rotation!

Amanda January 21, 2019

Thank you for sharing this recipe! It was SOOO DELICIOUS and easy to make!

Janet February 1, 2016

I just finished eating this for lunch. It is absolutely delicious! I added a splash of lemongrass-mint vinegar to my bowl just before serving. Next time I will use thicker noodles. I only had brown rice ramen on hand which worked fine but it is too thin to cook al dente. I will make this again!

sevenfaces October 21, 2015

Khao Suey (Burmese Style Curried Noodle Soup) Recipe on Food52 (2024)

Fry

Author Notes

Test Kitchen Notes

Ingredients

Directions

Contest Entries

Popular on Food52

15 Reviews

FAQs

Which country made Khow suey soup? ›

Where was chop suey made? ›

References