Garnishes you could use

Burmese Khow Suey is known for its rich variety of garnishes that enhance the flavors and textures of the dish. Here’s some of the most popular garnishes that you can use

Crispy Fried Garlic: Thinly slice garlic cloves and fry them in hot oil until golden brown. Drain on paper towels to remove excess oil. Sprinkle over the dish for an extra burst of flavor and crunch.
Crispy Fried Onions: Thinly slice onions and fry in hot oil until crispy. These add a sweet crunch that balances the creamy curry. You can also fry them in the microwave instead of deep frying. Learn how to here.
Hard-Boiled Eggs: Hard-boiled eggs are typically quartered and placed as a garnish. The yolk adds a creamy richness that pairs well with the coconut curry.
Fresh Cilantro (Coriander): Roughly chop fresh cilantro leaves and sprinkle them on top of the dish. The fresh, herbal notes cut through the richness of the curry.
Lemon or Lime Wedges: Serve wedges on the side or squeeze directly over the dish before eating. The acidity from the lemon or lime helps balance the creaminess of the coconut milk and adds brightness.
Crushed Roasted Peanuts: Coarsely crush roasted peanuts and sprinkle over the dish. They add a satisfying crunch and depth to each bite. Learn how to roast peanuts in the microwave quickly.
Crispy Fried Noodles: Deep-fry a portion of the noodles until golden and crispy. Use them as a crunchy garnish on top of the dish, contrasting the soft, cooked noodles underneath.
Sliced Scallions (Green Onions): Finely slice green onions and scatter them over the dish. They add a subtle sharpness and a fresh, green bite.
Pickled Vegetables: Pickled veggies like carrots or daikon radishes add a vibrant, acidic contrast to the creamy curry. They also introduce a nice crunch.
Chopped Red Onions: Finely chop red onions and use them raw as a garnish. They add a pungent crunch and extra layer of sharp flavor.
Toasted Coconut Flakes: Toast coconut flakes in a dry pan until they are golden brown and fragrant. These flakes enhance the coconut flavor of the curry and add a unique texture.
Chili Oil or Chili Garlic Crisp: Drizzle chili oil over the Khow Suey right before serving, or serve it on the side for everyone to add according to their spice tolerance. You can either buy ready-made chili oil or make your own by infusing oil with dried chilies, garlic, and other aromatics.
Paneer or Tofu: Paneer can be cubed and pan-fried until golden. Its soft yet firm texture pairs well with the creamy coconut curry and absorbs the flavors of the spices. It’s a great protein source for vegetarians.
Mushrooms: For extra flavor, you can pan-fry them first until they develop a golden crust.

The beauty of Khow Suey is that you can mix and match these garnishes based on your preferences. You can go for a simple, minimalistic garnish of fried onions and cilantro, or you can go all out and use a variety of textures like fried garlic, crushed peanuts, crispy noodles, and fresh herbs.

Here’s How You Can Make The Best Khow Suey

Balance the Flavors: Keep tasting as you go! The dish should be creamy and flavorful with a nice balance of spice, sweetness, and tanginess. Adjust to your preference.
Texture is Everything: Toppings like crispy fried noodles, peanuts, and herbs add layers of texture, so don’t skip out on them!
Kick Up the Spice: Like it spicy? Add more chili powder or serve with a side of chili oil for extra heat.

How to eat Burmese Khow Suey

Khow Suey is typically eaten as a hearty, one-bowl meal. Enjoy it by –

Mixing the Components: When served, Khow Suey usually comes with noodles at the bottom, topped with a creamy coconut curry, and an array of toppings on the side. You mix everything together in your bowl before eating. The noodles soak up the rich curry, while the toppings add a variety of textures and flavors.
Customizing Each Bite: The beauty of Khow Suey is in its customizable toppings. You can add as much or as little of the garnishes like crispy fried garlic, onions, chilies, peanuts, and lemon as you like. This allows each person to tailor the dish to their taste—whether they prefer more crunch, more spice, or extra acidity.
Enjoying the Contrast: Each bite should be a contrast of soft, silky noodles and curry with crunchy toppings, fresh herbs, and zesty lemon. It’s a combination of creamy, spicy, tangy, and crunchy elements.

Enjoy Khow Suey with a fork and spoon or chopsticks, whichever is more comfortable. It’s a cozy, satisfying dish, perfect for savoring slowly. If you’re already familiar with the recipe, it might be quicker, especially if you have some toppings prepped ahead of time.

Storing & Reheating Leftovers

If you have leftovers, keep the curry and noodles stored separately to maintain their texture. Store the curry in an airtight container in the fridge for up to three days, and keep the noodles in a separate container.

To reheat, warm the curry on the stovetop over medium heat. If it’s too thick, just add a little water or stock to loosen it up. The noodles can be quickly reheated in the microwave or warmed by dunking them in hot water for a few seconds.

Burmese Khow Suey

Recipe by thecrumbstoriesCourse: MainCuisine: Burmese

Servings

servings

Prep time

minutes

Cooking time

minutes

Creamy comforting coconut curry with tender noodles and vibrant toppings make this Burmese Khow Suey a true feast for both your eyes and your taste buds.

Ingredients

Curry paste
2 medium sized Onions
25 g Coriander Stems
6-7 Garlic pods
1 inch Ginger
1 Green Chili
For Soup
1 tbsp Oil
Curry Paste
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Cumin powder
2 tsp Kashmiri Red Chili powder
600 ml Coconut Milk
400 ml Vegetable Stock or Water
1 tbsp Chickpea flour or besan
1 tbsp Jaggery
Salt to taste
Noodles
Rice
Vegetables
Carrots, chopped & steamed
Corn Kernels
Capsicum, chopped
Red bell peppers, chopped
French beans, chopped & steamed
For Garnish, your choice of the following
Fresh Lime Wedges
Golden Fried Onions, thinly sliced
Sliced fried garlic
Coriander leaves, chopped
Roasted peanuts, chopped
Spring onions, chopped
Eggs, hard boiled
Fried Wonton strips
Chili Oil

Directions

Prepare the Curry Paste
In a grinder jar, add diced onions, coriander stems, garlic, ginger and green chili. Grind to a fine paste.
Prepare the Curry
Heat oil in a large pan over medium heat. Add the ground curry paste and cook for a minute.
Stir in turmeric powder, coriander powder, cumin powder and chili powder, cooking for a minute until the spices release their aroma. Continue cooking the paste till it changed colour.
Add in the vegetables to the paste and cook for 2 minutes (Optional, you could also keep the vegetables cooked separately in bowls to be added later while plating)
In a bowl, whisk in the chickpea flour into the coconut milk, till there are no lumps, this will help thicken the curry.
Pour in the coconut milk and vegetable stock or water, stirring continuously until the mixture is smooth. Let it simmer for 10-15 minutes or until the curry thickens.
Season with salt and pepper to taste. Adjust the seasoning if necessary and add Jaggery powder.
Cook the Noodles or Rice
Boil water in a large pot, add the noodles, and cook according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking process.
For rice, repeat the same process.
Serve and Plate the Khow Suey
Plating: In a deep bowl, place a generous serving of cooked noodles or rice. Ladle the creamy coconut curry over the noodles until they are fully coated.
Toppings: Now comes the fun part – add your toppings! Scatter crispy fried garlic and onions over the curry for a burst of flavor. Add a few quarters of hard-boiled eggs for richness, a handful of fresh cilantro for a herbal note, and a wedge of lemon for brightness. Sprinkle some crushed peanuts for crunch, add sliced green chilies for heat, and finish off with a sprinkle of scallions and a few crispy fried noodles on top.