Chicken Khao Suey is a Burmese dish that essentially consists of noodles and chicken in a coconut milk soup, served with a variety of condiments. The condiments are what elevate this dish to an entirely different level. They truly add magic to this bowl of coconut-y goodness! I had eaten this dish only once before, over 5 years back in Mumbai. I had been planning to cook it ever since. And I finally got down to making it this Sunday and it was the perfect Sunday lunch. It’s on my ‘favorite things to cook’ list now and I’m pretty sure we will be eating it often!
It is a fairly easy dish to make, and could be made on a weekday even when you are short on time. The condiments used, need some prep but you could do it in parallel, while the soup simmers. The soup with all the condiments is absolutely delicious, packed with flavor and so good for the soul! I’m going to call it ‘chicken soup for the mama’s soul’! It’s one of those dishes that makes me go nom nom nom just as I think of it!
Here’s the recipe.
Prep time: 10 minutes
Cook time: 40 minutes
- Chicken breasts – 2 (Cut in bite sized pieces)
- Coconut milk – 1 can (400 ml)
- Chicken broth – 1 cup (250 ml)
- Shallots – 2 (Sliced)
- Ginger – 1 teaspoon (Chopped)
- Garlic – 1 teaspoon (Minced)
- Dried red chillies – 3 (Whole)
- Fresh Basil – 5-6 leaves
- Gram flour – 2 tablespoons
- Egg noodles – 225 grams (1/2 pound) (Cooked as per instructions on the packet)
- Salt – 1 teaspoon (Or to taste)
- Turmeric – 1/2 teaspoon
- Lime juice: 3 tablespoons (Freshly squeezed)
- Olive oil: 3 tablespoons
- Cilantro – 1/8 cup (Freshly chopped)
- Fried Onions – 1/4 cup (I used store bought but you could fry them at home)
- Lime – 1/2 Lime (Cut in cubes)
- Hard boiled eggs – 2 (Cut in half)
- Jalapeños – 2 (Optional – Seeded and chopped)
- Spring Onions / Scallions – 4 (Chopped)
- Heat oil in a pot and add ginger, garlic and the whole red chillies when the oil heats up.
- Saute for 30 seconds and add the shallots. Saute for 3-4 minutes.
- As the shallots start turning pink, add chicken and basil leaves to the pot.
- Saute the chicken for 5-6 minutes on medium heat and then add salt, turmeric and gram flour.
- Cook for 5 minutes and then add coconut milk and chicken broth.
- Cover the pot and let the soup simmer for 20 minutes on low heat.
- While the soup is cooking, boil the eggs and peel and slice them.
- Prepare noodles as per the instructions on the packet, rinse and drain them.
- Add noodles to a large soup bowl and add hot soup on the noodles.
- Top it off with condiments (note – don’t go easy on them, you won’t be sorry!), and serve hot.
I used store bought fried onions but if you have the time, you could slice fresh shallots and fry them till they are nice and crispy. I also used red chilly flakes as a garnish instead of the jalapeños, but you could add either or neither, depending on how spicy you like your food.
I hope you enjoy this beautiful bowl of soup as much as I did. Let me know what you think of it.