Veg Khow Suey | Spicy Burmese Noodles Recipe | Simple, Easy, Restaurant Style Noodles @home | VEGAN

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers a firmer texture and more protein.

egg noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber and nutrients.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without extra cost.

Prepare the Khao Suey paste by blending ginger, garlic, green chilli, peppercorns, coriander, coriander seeds, and salt until smooth.

In a large pot, heat cooking oil and sauté the Khao Suey paste until fragrant.

Add chopped onion, carrot, beans, and bell pepper, cooking until slightly softened.

Pour in vegetable broth and coconut milk, stirring to combine.

Bring the mixture to a simmer over medium heat, allowing flavors to meld.

Add cubed tofu, turmeric powder, red chilli powder, and salt, cooking for an additional few minutes.

Cook the noodles in boiling water until al dente, then drain and set aside.

To serve, place a portion of noodles in a bowl and ladle the soup over them.

Top with spring onion greens, coriander leaves, fried garlic, fried onion, chilli flakes, and drizzle with chilli oil.

Garnish with lemon wedges and additional onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens