BURMESE KHOW SUEY | VEG BURMESE KHOW SUEY | SOUP SPAGHETTII

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork is often less expensive.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are gluten-free.

fried onions

🥗Healthier: baked onions

💰Cheaper: crispy shallots

Baked onions reduce fat, while crispy shallots are often cheaper.

Boil 1 liter water with 1 tablespoon salt.

Add 500 grams spaghetti and cook until soft.

Dry roast 1.5 tablespoons gram flour for 3 to 5 minutes on low flame.

Mix gram flour with 1/2 cup water to make a smooth paste.

Heat 2 tablespoons oil in a pan.

Add 1/2 kg potatoes, cut into 3cm cubes, and season with 1/2 teaspoon turmeric and 1/2 teaspoon salt. Fry until golden and remove the fried potatoes.

In the same pan, heat 2 tablespoons oil and fry 2-3 chopped garlic halves until golden, then remove.

Fry 3-4 whole red dry chillies until crisp, then remove.

Fry 1/2 medium red onion, sliced, until golden brown.

Add 2 julienned garlic cloves and fry until golden and crispy, then set aside for garnish.

Grind the fried garlic, chillies, and onion with 100ml water to make a paste.

Use the same pan with oil to fry the ground paste, stirring well.

Add the gram flour paste and 1 cup water, stir to combine and bring to a simmer.

Add 1 teaspoon salt to taste and pour in 240ml coconut water.

Simmer gently until thickened, stirring occasionally.

Garnish with spaghetti, potatoes, fried garlic, and onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens