Though I have never been to Burma (now known as Myanmar) I have a special place for this country in my memory. My late grandfather who was in the British Indian army went to Burma during World War II and almost lost his life there. He used to share his thrilling war stories with his children and grandchildren. Though I was very young when my grandfather passed away, my father continued sharing those stories with us, remembering his dear father. So whenever I think of Burma, I think of my grandfather and my father. And, today also when I am sharing the recipe for this delicious Burmese coconut noodle soup- Veg Khao suey, I am thinking of them. Burmese cuisine is a beautiful blend of different Asian cuisines. You will find a hint of India, China, Malaysia, Thailand, and many other Asian countries in their food. So if you want to try all the amazing Asian flavors in one bowl, do try this Veg Khao Suey recipe.
Other vegan soup recipes with noodles or pasta
If you like soup with noodles or any pasta in it, don’t miss checking the following recipes from around the world:
Ingredient notes (curry paste)
To make the soup, you will need the ingredients shown below:
Ingredient notes (curry)
The most interesting part of Burmese Khow suey is the toppings. It’s garnished with a lot of ingredients that add flavor and texture to this delicious soup. The ingredients needed for toppings are shown in the image below: Step 2: Put the soaked chilies, coriander powder, ginger, garlic, and onion in a grinding jar. Step 3: Add around 2-3 tablespoons of water and make a paste. Step 4: Heat oil in a cooking pot and add the onion-garlic paste to it. Cook for around 4-5 minutes or until the onion is no longer raw. Step 5: Add salt, turmeric powder, and chopped vegetables. Step 6: Cook for around 2-3 minutes, stirring in between. Step 7: While the vegetables are getting cooked, dry roast chickpea flour in a pan for 3-4 minutes or until it becomes fragrant. Step 8: Mix the roasted chickpea flour with around ¼ cup of water and make a lump-free paste. Steps 9 and 10: Add chickpea flour paste to the cooking pot and mix. Step 11: Add water and crushed lemongrass stalk. Mix everything and cook for 4-5 minutes. Step 12: Add coconut milk and stir continuously for about a minute. Step 13: Cook for 5-6 minutes. Switch off the stove. Remove the lemongrass stalk from the curry and discard it. Step 14: Put sliced onion in a bowl, sprinkle cornflour, and Toss. Step 15: Heat oil in a pan and fry onion slices. Once they turn golden brown, take them out on a plate covered with a thick kitchen paper towel. Step 16: In the same oil deep fry garlic slices until they turn golden brown. Step 17: Also fry uncooked noodle strands until they turn crunchy and golden brown too Step 18: Put around ½ a cup of boiled noodles in a serving bowl. Pour some soup over the noodles. Serve with all the toppings on the side. Your delicious veg Burmese Khao suey is ready to be enjoyed! To serve, put around a cup of boiled noodles in a serving bowl. Pour hot soup over it. Garnish with some toppings and serve extra toppings on the side. Store the boiled noodles and toppings separately. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
