THERE ARE MANY RENDITIONS OF THIS AROMATIC SOUP, BUT HERE IS MINE!
Khao Suey is a Burmese noodle dish with a rich coconut broth and is served with an assortment of toppings so that you can personalize it and make it your own.
The dish is traditionally made with chicken but I’ve included a version with prawns or completely vegan. No one show be missing out on this bowl of goodness!
If you are using chicken or prawns, I would keep the veggies limited to one or two variations. You don’t want to crowd the soup! I love using mushrooms and any kind of Asian greens.
There are 3 components to this recipe.
- The noodles – The soup is traditionally done with egg noodles but I opt for using either rice noodles, kelp noodles, zucchini noodles, or daikon noodles.
- The broth – It should aromatic, and thick. If you find yours a little on the watery side, you can add a bit of an arrowroot slurry to it. The thickness of the soup is very dependent on the coconut milk you use.
- Toppings – This is my favorite part! So many options, so many ways to customize it to just the way you like it!
How to serve Kha Suey? The way most do it is to keep all 3 components separate and let each person assemble it the way they want. It is a great meal to serve when entertaining because everyone can make it their own!
I can’t say this recipe is authentic, and to be honest, the more I researched I did, the more confused I got. From its origin, spelling, and ingredients, there is a lot of room for interpretation. This is my simple clean version and I hope you enjoy every slurp!