Corn Khow Suey Recipe | How To Make Veg Burmese Khow Suey | Veg Khow Suey | Chef Varun Inamdar

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

egg noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles add fiber and nutrients.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides flavor without meat.

fried garlic

🥗Healthier: baked garlic

💰Cheaper: raw garlic

Baked garlic offers a healthier crunch.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Pour in coconut milk and chicken broth; bring to a gentle simmer.

Stir in corn and soy sauce; cook for 5-7 minutes until corn is tender.

Meanwhile, cook egg noodles according to package instructions; drain and set aside.

Add lime juice to the pot; adjust seasoning as desired.

In serving bowls, place a portion of cooked noodles.

Ladle the corn and broth mixture over the noodles.

Garnish with chopped green onions, coriander, and fried garlic.

Sprinkle chili flakes for desired heat.

Serve immediately with lime wedges on the side.

Cooking Techniques

Spice Level:

Allergens