BURMESE VEG KHOW SUEY | Coconut Milk Noodles

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers higher protein, while chickpeas are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is healthier and cheaper.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber, while rice noodles are often less expensive.

Boil water in a large pot and cook the noodles according to package instructions until al dente.

Drain the noodles and set aside.

Heat oil in a pan over medium heat until shimmering.

Sauté chopped onions, garlic, and ginger until fragrant, about 2-3 minutes.

Add sliced carrots and bell peppers, cooking until tender, about 4-5 minutes.

Stir in the tofu and cook until golden, about 3-4 minutes.

Pour in the coconut milk and vegetable broth, bringing to a simmer.

Add soy sauce and lime juice, stirring to combine flavors.

Simmer for 5-7 minutes to allow the flavors to meld.

Serve the broth over the noodles in bowls.

Top with bean sprouts, green onions, coriander, and chili flakes to taste.

Cooking Techniques

Spice Level:

Dietary

Allergens