Khow Soi (Burmese Curry With Noodles & Coconut Sauce)

Khow Soi (Burmese Curry With Noodles & Coconut Sauce)

A Burmese speciality, which is also a Northern Thai street dish, Khow Soi, consists of tender, rich  meat or chicken curry on a bed of noodles drenched in a delicately spiced creamy coconut sauce served with an elaborate array of different contrasting garnishes. Bursting with flavour it really is an unforgettable taste.

Once you taste khow soi it is one of those dishes you will never forget and keep craving to have over and over again. Despite its utter deliciousness very few know about this dish. It really is a hidden gem of the culinary world which has only been discovered either through travelling or like in our case having Burmese friends. There are several different versions of khow soi, some which are soup based, whilst others, like mine are more curry based.

The array of condiments that adorn this mouth watering dish can include fried onions, fried green beans, boiled egg, fried noodles, fresh coriander, chillies, bean sprouts, spring onions and even potatoes. The list is endless. This is definitely one of those recipes that you can customise to your liking and in this recipe,  I have described my perfect bowl of khow soi, but you can adjust the toppings to what you like. One of the reasons for so many different khow soi’s being out there is because of what makes up Burmese cuisine, as it really is a fusion of Thai, Chinese and Indian cooking. My khow soi is more on the Indian side of flavours with little hints of Thai and really tantalises your taste buds with its vibrant and complex textures, aromas and taste. A definite must try as it really is an explosion of yumminess in a bowl.

Yum

KHOW SOI (BURMESE CURRY WITH NOODLES & COCONUT SAUCE)

January 24, 2019
: 4
: 10 min
: 1 hr 30 min

A Burmese speciality, which is also a Northern Thai street dish, Khow Soi, consists of tender, rich meat or chicken curry on a bed of noodles drenched in a delicately spiced creamy coconut sauce served with an elaborate array of different contrasting garnishes. Bursting with flavour it really is an unforgettable taste.

By:

Ingredients
  • 400g rice or egg noodles (I personally prefer rice noodles), cooked according to the package
  • Curry:
  • 2 tbsp oil
  • ½ tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1tsp salt
  • ½ cup fried onions
  • 500g boneless beef, lamb or chicken, cut into pieces
  • ½ cup (2 medium) tomatoes, finely diced
  • Coconut Sauce:
  • 2 – 3 large garlic cloves
  • Thumb size ginger piece
  • 1lemon grass stalk
  • 5-6 kaffir lime leaves
  • Thumb size galangal piece
  • ½ tsp turmeric powder
  • 2 – 4 green birds eye chillies (adjust according to desired spice)
  • 1 tbsp oil
  • 1 tin full fat coconut milk
  • 5 tbsp coconut milk powder
  • ½ tsp - 1 tsp salt
  • 1 tbsp palm sugar
  • 1 ½ cups (375ml) boiling water
  • 1 tsp lime juice
  • Toppings (add as much as you want):
  • Beansprouts
  • Tofu puffs
  • Fresh coriander
  • Red chillies, finely sliced
  • Crispy fried onions
Directions
  • Step 1 Make Curry: Heat oil in a large pan and add the ginger and garlic. Cook on medium heat until the raw smell has gone.
  • Step 2 Add the Kashmiri chilli, turmeric, coriander and cumin. Cook for approximately 2-3 minutes, stirring constantly, taking care not to burn the spices.
  • Step 3 Stir in the fried onions and cook for further 2-3 minutes.
  • Step 4 Add the meat or chicken pieces, and brown.
  • Step 5 Pour in the tomatoes, making sure everything is fully combined, and then lower the heat and cover the pan and leave to cook on slow until the meat or chicken is tender.
  • Step 6 Make Coconut Sauce: Blend into a smooth paste the garlic, ginger, lemon grass, kaffir lime, galangal, turmeric, green chillies, oil and ¼ of the tin of coconut milk.
  • Step 7 In a hot pan add the paste and cook on medium low heat until the raw smell has gone ( 3-4 minutes).
  • Step 8 Add the remaining tin of coconut milk and bring to gentle simmer.
  • Step 9 Add in the coconut milk powder, salt and palm sugar. Stir constantly until the coconut milk powder has fully dissolved.
  • Step 10 Pour in the boiling water and mix thoroughly. Cook until the sauce has thickened slightly.
  • Step 11 Take off the heat and stir in the lime juice.
  • Step 12 Assembly: Add some noodles in a bowl. Top with the coconut sauce until completely covered. Add the curry on top alongside your chosen toppings.
  • Step 13 Enjoy x

 



4 thoughts on “Khow Soi (Burmese Curry With Noodles & Coconut Sauce)”

    • Awww thank you so much! There really are many different versions. I once had one with spaghetti! Please do let me know how you find this version. x

  • Made this for dinner tonight and it was amazing! So tasty and delicious! I added soft boiled eggs and green beans instead of tofu and beans sprouts as I didn’t have.

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