There is no denying the fact that there is nothing more comforting than a bowl of hot currysoupy noodles. Whether it is a pleasant spring morning or a summer afternoon or even a rainy evening, a nutritious bowl of noodles is sure to keep you satiated. And when one thinks of flavorfulcurried noodles, it is not surprising to think of Khow Suey (also spelled Khao Suey or Khauk Swe). A much-loved dish of Burmese origin, Khow Suey is a one pot dish that is a picture of vibrant color, delectable flavors and multiple textures. “The word “Khow Suey” itself is derived from the Burmese word “khaukswè,” which refers to noodles served in a broth or simply rice noodles. Over time, this dish became popular is several Asian countries including India, where it has been adapted to suit regional tastes and native flavors giving rise to a plethora of variations” says Shailendra Singh, Corporate Chef, Pride Hotels Group.He further adds that the origins of Khow Suey can be traced back to the Shan (Southeast Asian) people of Burma, who are known for their distinct culinary traditions. It is believed that the dish was influenced by Chinese and Indian culinary elements, reflecting the diverse cultural influences in the region.
Main Elements of Khow Suey
According to Shailendra Singh, the key elements of Khow Suey typically include:
- Noodles: the most commonly used is the egg noodles even though rice noodles are also be used in some variations.
- Broth: A flavorful coconut milk-based broth forms the base of the dish. This broth is usually rich and creamy, flavored with spices and sometimes with a touch of fish sauce or shrimp paste for depth.
- Protein: The dish can include a variety of protein such as chicken, beef, or shrimp, which is cooked and added to the broth.
- Condiments and Garnishes: Khow Suey is served with a variety of condiments and garnishes such as fried garlic, fried onions, chopped cilantro, boiled eggs, lime wedges, chili flakes, and sometimes crispy fried noodles.
Regional Influences
Traditional Burmese Khow Suey often includes a thicker broth with a balance of sweet, spicy, and savory flavors. It usually includes a larger proportion of traditional Burmese ingredients like fermented shrimp paste or ngapi (fish paste). In India, the dish has been adapted to local tastes. It may include ingredients like curry powder, cumin powder, coriander powder, turmeric, and sometimes even vegetables like carrots and beans. It is often served with a wider variety of condiments including chopped peanuts, fried onions, and sometimes yogurt. Vegetarian and vegan versions have also been very popular of late.
Recipe(Courtesy: Shailendra Singh, Corporate Chef, Pride Hotels Group)
Ingredients:
- 200g egg noodles (or rice noodles for the vegetarian version)
- 400ml coconut milk
- 2-3 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup chicken breast, thinly sliced (or tofu for vegetarian version)
- 1 onion, finely chopped
- 3-4 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 1 tbsp fish sauce (optional)
- Salt and pepper to taste
- For garnish: fried garlic, fried onions, chopped cilantro, lime wedges, boiled egg slices, chili flakes, chopped peanuts
Method:
- Cook the noodles per the instructions in the pack until al dente; drain and set aside.
- In a large pot, heat vegetable oil over medium heat.
- Add minced garlic and chopped onions. Sauté until onions are translucent.
- Add minced ginger, curry powder, turmeric powder, and chili powder. Mix well to combine with the onions and garlic.
- Cook for 1-2 minutes until fragrant.
- Cook the Chicken (or tofu)
- Add thinly sliced chicken breast (or tofu cubes) to the pot.
- Cook until the chicken/tofu is browned and cooked through.
- Pour in coconut milk and chicken broth (or vegetable broth).
- Stir well to combine.
- Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors blend together.
- If using, add the fish sauce and adjust salt and pepper to taste.
Assemble Khow Suey:
- To serve place a portion of cooked noodles in a bowl.
- Ladle the hot coconut milk broth over the noodles.
- Garnish with fried garlic, fried onions, chopped peanuts, chopped cilantro, a squeeze of lime juice, boiled egg slices, and chili flakes according to your preference.
- Serve hot
Notes:
- Feel free to adjust the seasoning and garnishes to suit your taste.
- Crushed cashews, sesame seeds, finely chopped spring onions can be added as toppings.
- Feel free to add vegetables like carrot, beans, bell peppers to increase the nutrient quotient.
