Veg Burmese Khow Suey Recipe | How To Make Khao Swe | Khaow Suey kaise Banate hai |

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

fried onions

🥗Healthier: baked onions

💰Cheaper: caramelized onions

Baked onions offer a healthier crunch.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free alternative.

Prepare your choice of vegetables: carrots, broccoli, bell pepper, and lemongrass.

Finely chop the thick part of the lemongrass, using about 1-1.5 tablespoons.

Cut the broccoli into small florets and prepare other vegetables accordingly.

Boil water in a pot, add salt and oil, and cook the noodles for 3 minutes.

Drain the noodles, rinse with cold water, and toss with a little oil to prevent sticking.

Measure out 2 cups of coconut milk, reserving 1 cup for later use.

Add 1 tablespoon of roasted chickpea flour to the coconut milk and mix well.

In a pan, sauté the chopped vegetables briefly, then add the lemongrass and sauté until fragrant.

Add hard vegetables like carrots and baby corn first, cooking for 2-3 minutes.

If using chicken, add it now in small cubes to the pan.

Next, add soft vegetables like bell pepper and cook briefly without overcooking.

Pour in 1 cup of vegetable stock and season with salt, cover, and cook for 2 minutes.

Reduce the flame and add the coconut milk mixture, stirring continuously to prevent curdling.

Ensure the soup remains thin and not thickened, then turn off the flame.

Chop and add basil leaves to the soup before serving.

Prepare the garnishes: crispy fried garlic flakes, brown onion, chili oil, fried peanuts, lemon, green onions, and coriander.

Serve the soup with noodles and drizzle with chili oil, mixing in garnishes before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens