Khow suey is often topped with coriander.
Khow suey is a one-dish meal of Burmese origin. Sometimes described as a soup, khow suey combines a coconut milk-based curry with noodles and a wide variety of ingredients. Indians working in Burma took the recipe with them when they returned to their own country during World War II. Today it is often served in India and some recipes use spices particularly identified with Indian cuisine. Khow suey is often available in Burmese and Indian restaurants.
Chili powder is often used to make khow suey.
The curry is usually prepared with chicken, but beef, shrimp, or other varieties of seafood are sometimes used. Boiled eggs or vegetables can be substituted for meat to make a vegetarian version. The curry sauce is made with coconut milk. This can be done right away, but many recipes call for the canned product. Rice noodles are usually recommended, but thin egg noodles can also be used.
Boiled eggs are often used to garnish khow suey.
Burmese cuisine uses many of the same ingredients and techniques as Indian cuisine, but it is not as spicy. Like many Burmese dishes, khow suey is flavored with garlic, onion, and cumin, as well as ginger and coriander. Fish sauce is also a key ingredient in some recipes for the dish, adding a distinctive salty flavor.
Other spices are often used, especially in Indian-influenced recipes. Turmeric, cinnamon, and bay leaves are common additions. Indian spices often used in khow suey include asafetida, curry leaves, and garam masala. Indian recipes often use toor dal, a kind of yellow lentil, and chillies may be added.
Asafoetida is a spice used to make khow suey.
Even recipes that include beef or chicken can include a variety of vegetables in the curry. Common vegetable additions can include carrots, mushrooms, and green beans. Sometimes potatoes and corn are also used, and some recipes also call for adding a small amount of tomato.
Khow suey is usually served in individual bowls. A serving of curry-covered noodles is added first, then each diner chooses from a variety of side dishes. Many recipes call for six or more ingredients and seasonings that can be added to the curry.
Rice noodles are commonly used in the khow suey dish.
Some of the more frequently served side dishes include chopped hard-boiled eggs, broken fried noodles, and potato chip sticks. Garlic, sometimes fried, is also commonly offered. Vegetable toppings can include shredded cabbage, sliced leeks, and diced green bell pepper, as well as fresh cilantro and chives.
Additional condiments are also offered to diners to complement this dish. Chopped green peppers, red chili powder, and chili oil are the usual choices. Lemon slices and lemon juice are also commonly included. Shrimp powder, made from ground dried shrimp, is another possible option.