Coconut Curry Noodle (အုန္းႏို႔ ေခါက္ဆဲြ | ข้าวซอย) | Burmese Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

curry paste

🥗Healthier: homemade curry spice blend

💰Cheaper: curry powder

Homemade blend can be tailored for flavor and cost.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs, while spaghetti is more accessible.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale offers more nutrients, while cabbage is cost-effective.

In a large pot over medium heat, add cooking oil, garlic, dry onions, turmeric powder, and red chili powder, frying for a minute until fragrant.

Add water and stir until it becomes a puree.

Add the chicken and cook for a couple of minutes.

Add sliced fish cakes.

Dissolve the ground flour in the water and add it into the pot.

Add chicken broth and coconut milk, along with fish sauce to taste.

Cover and bring to a boil, then add shallots and simmer until just cooked through.

Garnish as desired with hard-boiled eggs, sliced fish cakes, fried yellow lentils, sliced raw onions, lemon juice, and chili flakes, adding more fish sauce if desired, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens