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  • Writer's pictureRima Patel

Curried Khao Suey (Khow Suey)

This Burmese dish has been adapted in various countries each with a unique style of making this one pot comforting noodle soup. While the signature dish is made from rice noodles and yellow or massaman thin curry my version is little bit more Indian Style (cuz FUSION is my thing nowadays).

It's a perfect bowl of coziness you need in this spring weather (STILL--urggh) while you cuddle up in your couch. The creaminess of coconut milk, the earthiness from the curry powder & that extra tanginess from the yogurt is like a perfect blend of flavors. And you know what else I did different to call it Indian Style is that I used HAKKA NOODLES instead of Rice or Egg Noodles which will give you a complete unique experience from the traditional recipe. Feel free to add in some Boiled chicken or fried tofu pieces if you prefer.

This does have a little bit of the prep work but once you are prepped it will be ready in no time. Another advantage for this dish you can definitely cook it for a larger crowd and have the curry on a burner to stay warm and let everyone serve it their own way.



1 Cake of Hakka Noodles (boiled & strained)

For Curry Paste-

2 Medium Onions sliced

4 Cloves Garlic

1 Inch piece Ginger

1 Inch piece Lemon grass

1 Green chili for heat (optional)

2 Table spoon Curry Powder

1/4 tea spoon turmeric

1 big spoon oil

*Mix all ingredients in a blender add some oil and water and make a fine medium thick paste and take it out in a bowl. Set aside.

For Chopped Veggies-

1/2 cup EACH- Broccoli, Carrots, Zucchini, Green pepper (can add your choice of veggies)

* Chop all veggies into bite size pieces and set aside

For Garnish Condiments (see pic)

1/2 cup Spring onions

1/2 cup roasted crushed peanuts (dry roast on pan & roughly crush)

1/2 cup coriander chopped

8/10 cloves garlic sliced round & fried golden

some chili flakes & fried onions


3-4 Table spoon Oil

Curry Paste - you just made

Chopped Veggies

1 Table spoon Gram Flour (besan)

2 -3 Table spoon Yogurt

1 13.0Z Can Coconut Milk (400 Gms)

Salt to taste

Water as needed

*Take a pan and heat oil in it. Add the curry paste and cook for 5-6 mins on medium heat. Keep stirring so it doesn't burn and stick to the pan.

*Add Besan mix well and cook for another 2-3 Mins (make sure all the lumps from besan are gone). Add in the yogurt and like few spoons water to mix everything & stir well. Cook for another minute.

*Add the chopped veggies now and salt to your taste. Mix well and cook for another 3-4 mins. We want the veggies to be little crunchy.

* Add the coconut milk and again mix everything. Add water around 1 cup to make the gravy soup thin (or add to the consistency of soup you want). Bring to boil and turn off the flame.

* FOR SERVING- Take a deep bowl put some noodles and ladle some soup to your liking add the chopped condiments and this is totally optional if you want bit more spice then add some chili oil. Drizzle some lime juice if you like as well.

TIP- Just run the noodles through cold water while you strain them and toss them in some oil to prevent from sticking)

TIP- Keep your gas on medium - low heat and keep stirring the gravy so it doesn't burn or stick to the pan.

ENJOY THE RECIPE and SLIDE THROUGH THE PICS for all the process and final result.

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