Khow Suey is a delicious and flavorful coconut-based Burmese noodle soup made using a rich, spiced broth, soft noodles, and a medley of crunchy toppings. This Vegan Burmese Khow Suey, or coconut curry noodle soup, is hearty, comforting, and flavor-packed.
Plus, it is dairy-free, and can also be made gluten-free if you use rice noodles, and is completely plant-based.
Try proteins like Chia seeds or Quinoa for adventurous and exotic dishes.
Table of contents
The topping of chili oil adds a lovely color and heat, and a squeeze of lemon adds the perfect tangy finish that cuts through the richness and ties everything together.
This comforting one-bowl meal is loaded with layers of various flavors and textures, perfect for a cozy lunch or a weekend dinner. It’s one of those great one-bowl dishes that feels luxurious, filling, and cozy at the same time.
With homemade curry paste, fresh vegetables, and crispy garnishes, this easy coconut noodle soup comes together in under 30 minutes.
About Khow Suey
Khow Suey, also called Khao Soi in some parts of Southeast Asia, is a traditional Burmese noodle soup that has the influence of Indian and Thai cuisine.
Traditionally, it is made with curried meat and egg noodles, but this recipe makes a plant-based version inspired by the Burmese dish ‘ohn no khauk swe’, which literally means coconut milk noodles.
It has a rich and creamy coconut curry broth that is deeply flavorful. The homemade paste gives it a beautiful aroma, while the toppings bring texture and crunch. It’s perfect for cozy nights, family dinners, or impressing guests with minimal effort.
This vegan version swaps all the animal-based ingredients with veggies and egg-free noodles while keeping the creamy essence and richness of the original Khao Soi. For vegan protein, you can also add cubed tofu to it.
The curry base is a mildly spiced coconut milk broth, thickened slightly with gram flour, and flavored with a homemade curry paste made from onion, garlic, ginger, turmeric, and whole and powdered spices.
With a combination of creamy coconut broth, soft noodles, and a mix of crunchy toppings, this recipe brings restaurant-style flavors right to your kitchen.
Assembling this noodle soup is quite fun. The cooked noodles are served with this luscious coconut broth and topped with a variety of crunchy garnishes like fried onions, garlic chips, roasted peanuts, fried noodles, sliced onions, and a squeeze of lemon.
Each bite of this beautiful and flavorful soup is a mix of textures and flavors that is hard to resist. You can easily customize the spice level and toppings based on what you like. It’s meal-prep friendly, and leftovers taste even better the next day.
Why You’ll Love the Recipe
This Khow Suey
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is easy & simple to make at home
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is vegan and dairy-free
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can be made gluten-free with rice noodles
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has a coconut curry base
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is packed with bold flavors
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has customizable toppings
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is great for meal prep
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makes cozy dinner nights
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looks and feels gourmet
Ingredients
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Onions: Red onion is used for making the curry paste, adding a touch of sweetness and body. Sliced white onions are used for making fried onions (birista). Sliced onions are also used for topping to add some color and crunch.
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Garlic: Added to the curry paste to bring depth and a bold aroma to the base. Chopped garlic is also used for making crunchy fried garlic topping.
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Ginger: Fresh ginger is added to the curry base for warmth and a subtle bite.
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Green chilies: Added for the right amount of heat.
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Black peppercorns: Give earthy warmth and spiciness to the curry paste.
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Coriander seeds: Added to the curry paste for a beautiful citrusy flavor.
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Turmeric: Added for color and mild bitterness. You can use either turmeric powder or turmeric root—both work equally well.
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Coriander stems: Added to the curry paste to enhance freshness and flavor.
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Water: Used for blending the curry paste smoothly and for cooking the noodles.
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Noodles: Boiled noodles are used as a base for the coconut soup, and some noodles are also used for topping. You can use egg noodles, eggless wheat noodles, or rice noodles.
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Coconut Milk: Thick coconut milk is used for the creamy and comforting soup base.
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Gram flour: Besan (gram flour) is used as a thickening agent; it slightly thickens the soup and adds a nutty note.
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Veggies: I used green beans, carrots, bell peppers, and broccoli to bring crunch, sweetness, and nutrition. You can also use mushrooms, edamame, or any other veggies you like.
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Powdered spices: I use coriander powder, cumin powder, and Kashmiri chili powder to layer the coconut broth with earthy and warm spices.
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Vegetable broth: Used as the liquid component of the soup. You can also use water instead of vegetable broth.
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Salt and sugar: Both are added to balance all the flavors.
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Toppings: I use fried onions, fried garlic, crispy noodles, roasted peanuts, spring onion greens, raw onion slices, fresh coriander, lemon wedges, and chili oil or chili paste for that final punch.
How to Make Khow Suey
Making Khow Suey is very easy and simple.
First, make the curry paste. Just start by blending the red onion, garlic, ginger, green chilies, peppercorns, coriander seeds, turmeric, and coriander stems into a smooth paste using a splash of water. Once blended, set this curry paste aside.
Then boil the noodles by simply bringing a pot of water to a boil, and add the noodles with a little salt. Cook until just done, then rinse under cold water and toss with oil to keep them from sticking.
Then, in a pan, heat oil and fry sliced onions until golden brown. Remove and drain. Repeat the process with chopped garlic and a small portion of noodles to make crispy noodles. Set all toppings aside.
In the same pan, sauté the prepared curry paste until aromatic. Then add the chopped vegetables and dry spices. Cook for a few minutes. Add vegetable broth or water and simmer until vegetables are cooked but still have a bite.
Then make a slurry of gram flour and a few tablespoons of coconut milk. Add this to the pan along with the rest of the coconut milk, salt, and sugar. Simmer for about ten minutes, stirring it occasionally until the broth thickens slightly and deepens the flavors.
That’s it. Time to assemble. To assemble, place boiled noodles in a serving bowl, pour hot coconut curry soup over them, and top generously with crispy onions, garlic chips, raw onion, peanuts, spring onions, fresh coriander, chili oil, and a squeeze of lemon. And enjoy!
Variations
Protein-packed Khow Suey
For a protein-rich version, add tofu cubes or cooked chickpeas. You can also use chicken, shrimp, or beef if you are not following a vegetarian diet.
Low-carb Khow Suey
To make these noodles low carb, use zucchini noodles or shirataki noodles instead of regular noodles.
Spicier Khow Suey
For a spicier version of Khow Suey, add Thai red curry paste. Or you can also use more green chilies or use regular chili powder.
Nut-free variation
For a nut-free version, you can skip the roasted peanuts and use roasted seeds like pumpkin seeds or sunflower seeds for crunch.
Gluten-free Khow Suey
If you are looking for a gluten-free version, use rice noodles or any gluten-free variety.
Serving Suggestions
Khow Suey is best served hot with extra lemon wedges and chili oil on the side. They are perfect for potlucks, cozy family dinners, or Asian-inspired menus along with rice paper dumplings, coconut curry pasta, Asian noodle soup, or an Asian cucumber salad.
At parties, you can also make a DIY Khow Suey bar where everyone can assemble their own bowls with toppings of their choice.
Storage Suggestions
If you have leftovers, store all the components separately and assemble the soup only when you are serving it.
Store the coconut broth in an airtight container in the refrigerator for up to 3 days. The cooked noodles should be stored in an airtight container and should be rinsed with warm water before reheating. You can store the crispy toppings like fried noodles, fried onions, and garlic in a dry container at room temperature.
Tips and Tricks to Make the Best Khow Suey
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Rinsing: Always rinse noodles with cold water to stop cooking and remove excess starch. Also drizzle a little oil over the cooked noodles.
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Coconut Milk: I like to add thick coconut milk for extra richness. You can use either full-fat or low-fat milk, it’s up to you.
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Soy Sauce: To make it kid-friendly, reduce the amount of chili. Also, let them choose the toppings themselves.
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Meal Prep: If you are making it ahead of time, then prep the curry paste and toppings a day in advance. This will save a lot of time for you.
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Toppings: You can play around with the toppings based on what you like. Fried onions, garlic chips, crushed peanuts, lemon wedges, and fresh herbs are classic, but feel free to add sautéed chicken or prawns if you’re not vegan and want to make it more filling.
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Gram Flour: Besan or gram flour not only thickens the coconut curry but also adds a nice depth of flavor. If you don’t have it, you can substitute with cornflour, though the flavor will be slightly different.
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Vegetable Broth: I have used vegetable broth to keep this recipe completely vegan. You can also use chicken broth or dissolve stock cubes or bouillon in water; whatever you have on hand works fine.
Khow Suey (Step-by-step photo instructions)
Make the Curry Paste
- In a blender or food processor, add onion, garlic, ginger, green chillies, coriander stems, black peppercorns, coriander seeds, turmeric (powder or root), and a little water. Blend into a smooth paste. Set aside.
Boil the Noodles
- Bring water to a boil in a saucepan with salt. Add the noodles and cook until al dente (follow package instructions). To check doneness, cut a piece—no hard center should remain. Drain and rinse the noodles under cold running water to stop the cooking and remove excess starch. Drizzle with 1 teaspoon oil and gently toss with fingers to prevent sticking.
Fry the Onions
- Heat oil in a wok or deep pan over medium heat. Add a thin layer of sliced onions without overcrowding. Fry on medium to medium-low heat, stirring occasionally, until they turn golden brown. Lower the heat and stir continuously toward the end as they brown quickly. Remove using a skimmer and transfer to a paper-lined plate. Spread out to crisp as they cool. Set aside.
Fry the Garlic
- In the same oil, add chopped garlic and fry on medium-low heat until golden and crispy. Strain and set the garlic aside.
Fry the Noodles
- Using the same oil, fry 1 cup of boiled noodles in a single layer on medium-low heat until crispy and golden. Transfer to a bowl and set aside.
Make the Coconut Broth
- In the same pan with the remaining oil, add the curry paste and cook for 2–3 minutes until fragrant and oil separates. Add the chopped veggies and powdered spices.
- Mix and cook for 2 minutes. Pour in the vegetable stock or hot water and salt. Stir, cover, and cook for 7–8 minutes on medium heat to infuse the broth with flavors.
- In a separate bowl, whisk besan with a few tablespoons of coconut milk to make a lump-free slurry. Add this to the broth along with the remaining coconut milk.
- Stir well. Add sugar and mix again. Cover and simmer for 10 minutes (or longer for deeper flavor), stirring occasionally. Turn off the heat and set aside.
Assemble the Khow Suey
- To serve, place the boiled noodles in a bowl. Pour over the hot coconut-vegetable broth. Top with fried noodles, fresh onion slices, fried onions, roasted peanuts, fried garlic, chopped coriander, spring onion greens, sliced green chillies, and a lemon or lime wedge. Drizzle with chilli oil or paste. Serve hot and enjoy your coconutty, spicy Vegan Burmese Khow Suey with all the toppings!
Recipe Card
Khow Suey [Recipe]
★★★★★
(Rating: 4.9 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Asian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 1040 calories | 1 Bowl |
INGREDIENTS
For Khow Suey Curry Paste
- 1 red onion, peeled & quartered
- A handful of coriander stems only
- 1 teaspoon black peppercorns
- 2 green chillies, thinly sliced (optional)
- 1 teaspoon coriander seeds
- 8–10 cloves garlic
- 1-inch piece of ginger, peeled & roughly chopped
- 2 green chillies, slit
- 1 teaspoon turmeric powder, or 1-inch piece of fresh turmeric root
- 1–2 tablespoons water
For Noodles
- 300 grams noodles
- 1 teaspoon salt
- 1 teaspoon oil
- Water (to boil)
For Frying Toppings
- 3 tablespoons oil
- 1.5 cups sliced onions
- 2 tablespoons chopped garlic
For Coconut Broth
- Oil (use the same from frying)
- Prepared curry paste
- 1/2 cup green beans, cut into 1-inch pieces
- 1 cup carrot, peeled & diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup broccoli florets
- 3 cups vegetable broth or water
- 3 cups thick coconut milk
- 2 tablespoons besan (gram flour)
- Salt, to taste
- 1 teaspoon Kashmiri chili powder (more to taste)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon sugar
Toppings
- Roasted and peeled peanuts
- Fried onions (birista)
- Chilli paste or oil
- Crispy fried noodles
- Crispy fried garlic
- Sliced onions
- Green chillies, sliced
- Coriander leaves
- Spring onion greens
- Lemon or lime wedges
INSTRUCTIONS:
Make the Curry Paste
- In a blender or food processor, add onion, garlic, ginger, green chillies, coriander stems, black peppercorns, coriander seeds, turmeric (powder or root), and a little water. Blend into a smooth paste. Set aside.
Boil the Noodles
- Bring water to a boil in a saucepan with salt. Add the noodles and cook until al dente (follow package instructions). To check doneness, cut a piece—no hard center should remain. Drain and rinse the noodles under cold running water to stop the cooking and remove excess starch. Drizzle with 1 teaspoon oil and gently toss with fingers to prevent sticking.
Fry the Onions
- Heat oil in a wok or deep pan over medium heat. Add a thin layer of sliced onions without overcrowding. Fry on medium to medium-low heat, stirring occasionally, until they turn golden brown. Lower the heat and stir continuously toward the end as they brown quickly. Remove using a skimmer and transfer to a paper-lined plate. Spread out to crisp as they cool. Set aside.
Fry the Garlic
- In the same oil, add chopped garlic and fry on medium-low heat until golden and crispy. Strain and set the garlic aside.
Fry the Noodles
- Using the same oil, fry 1 cup of boiled noodles in a single layer on medium-low heat until crispy and golden. Transfer to a bowl and set aside.
Make the Coconut Broth
- In the same pan with the remaining oil, add the curry paste and cook for 2–3 minutes until fragrant and oil separates. Add the chopped veggies and powdered spices.
- Mix and cook for 2 minutes. Pour in the vegetable stock or hot water and salt. Stir, cover, and cook for 7–8 minutes on medium heat to infuse the broth with flavors.
- In a separate bowl, whisk besan with a few tablespoons of coconut milk to make a lump-free slurry. Add this to the broth along with the remaining coconut milk.
- Stir well. Add sugar and mix again. Cover and simmer for 10 minutes (or longer for deeper flavor), stirring occasionally. Turn off the heat and set aside.
Assemble the Khow Suey
- To serve, place the boiled noodles in a bowl. Pour over the hot coconut-vegetable broth. Top with fried noodles, fresh onion slices, fried onions, roasted peanuts, fried garlic, chopped coriander, spring onion greens, sliced green chillies, and a lemon or lime wedge. Drizzle with chilli oil or paste. Serve hot and enjoy your coconutty, spicy Vegan Burmese Khow Suey with all the toppings!
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NOTES:
- You can play around with the toppings based on what you like. Fried onions, garlic chips, crushed peanuts, lemon wedges, and fresh herbs are classic, but feel free to add sautéed chicken or prawns if you're not vegan and want to make it more filling.
- Besan or gram flour not only thickens the coconut curry but also adds a nice depth of flavor. If you don’t have it, you can substitute with cornflour, though the flavor will be slightly different.
- I have used vegetable broth to keep this recipe completely vegan. You can also use chicken broth or dissolve stock cubes or bouillon in water; whatever you have on hand works fine.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/khow-suey/
