Khow Suey - Burmese Noodles
Servings: 6
Calories: 498kcal
Khow Suey is the Burmese version of the popular Thai recipe called Khao Soi. This recipe is a one-pot easy version that has all the wonderful flavors of the original. Tender chicken and noodles cooked in creamy coconut curry broth make this a hearty and comforting meal. It can be made in the Instant Pot or stovetop.
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Ingredients
- 1 Tbsp vegetable oil
- 2 tsp sesame oil
- 2 cups onions
- 1 Tbsp garlic minced
- 1 Tbsp ginger minced
- 1 tsp Kashmiri chili powder more to taste
- 3/4 tsp turmeric powder
- 1 1/2 lbs boneless skinless chicken thighs cut into bite-size pieces
- 5 cups chicken broth plus more to deglaze
- 14 oz. coconut milk preferably Aroy D or Chaokoh brand
- 1 1/2 Tbsp fish sauce
- 1 Tbsp soy sauce
- 8 oz. angel hair pasta strands broken in half **
- 3 Tbsp gram flour or chickpea flour
- 1/4 cup cold water omit for stovetop
Garnishes (your choice of the following)
- Fresh lime wedges
- onions thinly sliced, fried to golden brown
- whole garlic thinly sliced, fried to golden brown
- cilantro chopped
- roasted peanuts chopped
- green onions chopped
- crushed red pepper
- eggs hard-boiled or soft-boiled
- pappadum cut into strips and fried, or fried wonton strips
Instructions
Stovetop Instructions
- Heat a large dutch oven over medium-high heat. Heat vegetable oil and sesame oil.
- Saute the onions, garlic, and ginger until the onions are caramelized and turn golden brown. Turn the heat down to medium.
- Add in the chili powder, turmeric, and gram flour and stir constantly for 30 seconds to 1 minute, until fragrant. Add a bit of oil if needed. If it sticks to the bottom, deglaze by adding a couple of teaspoons of broth or water to release the brown bits.
- Add the chicken and stir to coat with the spice mixture. Saute chicken until no longer pink.
- Stir in broth, coconut milk, fish sauce and soy sauce and bring to a boil.
- Stir in the pasta and boil until the noodles are cooked to your desired consistency, about 10 minutes.
- Cook through until the soup has thickened.
Instant Pot Instructions
- Select the Saute function and pre-heat the Instant Pot.
- Add vegetable oil and sesame oil to the inner pot and allow them to heat up.
- Saute the onions, garlic and ginger for 3 to 5 minutes, until the onions are lightly caramelized. *
- Press Cancel.
- Add in the chili powder and turmeric and stir constantly for 30 seconds to 1 minute, until fragrant.
- Add the chicken and stir to coat with spice mixture. If there are brown bits stuck to the bottom of the inner pot, deglaze with one or two tablespoons of broth or water and scrape with a spatula to dissolve the brown bits.
- Stir in broth, coconut milk, fish sauce and soy sauce.
- Divide angel hair pasta into four batches. Add the pasta to the inner pot in a criss-cross pattern: add one-fourth of pasta into the broth, spreading it out from the back of the inner pot towards the front. Push down with a spatula to submerge the pasta. Add the next one-fourth of noodles, spreading out right to left. Repeat with the remaining two batches. (See the step by step instructions on the blog post for photos if you need clarification.)
- Using a spatula, push down on the pasta until all of it is submerged in the broth.
- Close the lid and pressure cook on High Pressure for 3 minutes.
- Do a quick release in bursts: release pressure a little at a time until the steam is less forceful and then release any remaining pressure. [Read More: The Different Pressure Release Methods]
- Press Cancel, open the lid and stir the noodles. If there are any strands of noodles stuck together, use a fork to separate the strands.
- In a small bowl, combine gram flour and water. Stir until smooth, with minimal lumps. Strain through a strainer to remove the lumps, if necessary.
- Stir gram flour mixture into the noodles.
- Select the Saute function and heat the noodles to cook through and for the contents to thicken.
Garnish
- Serve in individual bowls with lime wedges and garnish with your choice of garnishes.
Video
Notes
- * If you have the time, saute the onions till they are a rich golden brown color. The longer you saute the onions, the better the flavor. To make sure they don't burn, periodically deglaze the inner pot with a tablespoon of broth or water, scraping up the brown bits.
- ** If making this recipe on the stovetop, you have the option of using rice noodles or egg noodles. Cook the rice or egg noodles separately, and pour the soup over the noodles in individual serving bowls. If you use this option, you can reduce the quantity of broth to 3 cups and add more broth as needed, to your desired consistency.
- Prep time will increase if you choose to make the fried onion garnish. It takes about 30 minutes to prepare; making it ahead of time is a great option.
- Using a different type of pasta may require a different cooking time in the Instant Pot.
- See the blog post for more detailed recipe tips.
Nutrition
Serving: 1serving | Calories: 498kcal | Carbohydrates: 39g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 104mg | Sodium: 746mg | Fiber: 3g | Sugar: 4g