Khow Suey (Burmese Noodle Soup)

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Have you ever thought of traveling to Burma/Myanmar?

Burma’s official name is Myanmar as it was changed in 1989 by the ruling military government party. However, most people continue to use both names interchangeably without much fuss. Burma is the largest country in mainland Southeast Asia. It’s borders China, Laos, Tibet, India, Thailand, and Bangladesh. It is a beautiful country with 1,200 miles of coastline along the Bay Of Bengal and the Andaman Sea.

Well, now you can journey delectably through flavors of Burma. Khow Suey is a curried noodle soup that is bursting with flavors tang and spice. There are many recipes out there that have been adopted by people to their tastes. My recipe is a veggie version. Honestly, when people first come across it, it looks rather complicated but it really isn’t. Probably, the hardest part is chopping all the veggies. Khow Suey is one of the first dishes that comes to mind when you think of Burmese cuisine.

I usually accompany this soup with a very refreshing Crunchy Ginger Salad (separate recipe on my blog) – Pictured on the left of the pic and at the bottom of this post. One other salad that is very famous is the Tea salad, and you can buy the kit and give it a try. That is my next on my list to try.

Fun Fact: You could not buy a coke in Burma till 2013

KHOW SUEY(Burmese Noodle Soup)

Course: Main Course
Cuisine: Burmese
Keyword: khow suey, noodles, soup



  • 2 medium sized onions
  • 5 garlic cloves
  • 1 tbsp Ginger
  • ½ tbsp turmeric
  • tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin
  • Blend using small amounts of water till you have a nice smooth paste.


  • 4 garlic cloves sliced and sautéed more like fried
  • 1 small onion sautéed
  • 1 tbsp peanuts sautéed/fried depending on your choice
  • Sliced jalapeños/scallions
  • Chili flakes
  • Lime & chopped Cilantro


  • 2 tbsp oil
  • 1 cup each diced cauliflower/ beans/ mushrooms/ broccoli/ carrots or your desired vegetables
  • 1 cup diced and pressed and lightly sautéed Tofu
  • 2 tbsp soy sauce
  • 2 cups vegetable broth
  • cup coconut milk
  • 1 tbsp lightly toasted gram/chickpea flour mix with a little hot water and make a paste
  • Salt/Lime per taste
  • Cilantro


  • Rice Noodles of your choice (usually medium thickness). Cook the noodle as per directions


  • Add oil to the pan, and add the curry paste and cook for 5/6 minutes
  • Add in vegetables and saute
  • Add some salt and slowly add vegetable stock and bring to boil
  • Add coconut milk and bring to a boil again
  • Add gram flour paste and bring to boil
  • Squeeze some lime juice and salt per taste


  • Place the noodles in the bowl, add the curry on top and garnish with all the sides and squeeze some lime juice
Crunchy Ginger Salad
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