Khow Suey – Burmese Dish

History and Origin

Khow suey consists of spiced coconut milk soup with noodles served with condiments. Originating in Burma, Myanmar, it is said to have migrated to East India with migrants during World War II. Traditionally, the dish is made with meat but this vegan version combines vegetables like mushrooms and carrots with the coconut milk flavored soup!

Ingredients

Preparation

1. As directed on the package, boil the noodles and then drain it using a colander.
2. Add ginger, garlic, 2 tablespoons oil, lemongrass, cilantro and turmeric powder to a blender and grind it into a smooth paste and set aside.
3. On the Instant Pot, press the sauté button, and add some oil, when the oil is hot, add 2 tablespoons of red chili powder and curry leaves and cook for a few seconds.
4. Put the ground ginger-garlic-lemongrass-cilantro paste in a pot and stir for 1-2 minutes constantly.
5. Pour in the coconut milk while stirring the paste and scraping the bottom. Make sure you don’t have any brown bits or anything stuck at the bottom of the pot.
6. After that, add the veggies (mushrooms, carrots, and sweet corn). Vegetable broth should be added now.
7. Close the lid and press the manual or pressure cook button. Cook on high pressure for 3 minutes with the pressure valve in the sealing position. Quick release the pressure.
8. Open the lid and squeeze in fresh lime juice. If the soup looks thick, you may add more veg broth at this point.
9. In a pan, heat 2 to 3 tablespoons of oil for the toppings. After that, fry sliced garlic until it is golden and crispy. After removing the onion slices on paper, fry them until golden brown in the same oil.
10. Khow Suey is served by placing the coconut soup in a large bowl and adding the boiled noodles. Add fried garlic, fried onion, cilantro, green onions, red chili flakes, and a wedge of lime. Serve hot!

Nutritional Value

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