Originating from Burma, Khao Suay is a wholesome noodle soup made from simple everyday pantry ingredients.
Usually, the rule with khao suay is to use all leftover food as toppings and garnish.
Our version is a lighter version of the original and uses Yoghurt instead of Coconut Milk.
2 tbsp Coriander Seeds
3-4 Dried Red Chili
1 tbsp Cumin
1tbsp Garlic Paste
1/2 tbsp Ginger Paste
1 small Onion, diced
2 cups Yoghurt
5 cups Water
2.5 tbsp Besan (Gram flour)
2 Carrots, diced
1/2 Cauliflower, diced
50g Beans, diced
Salt to taste
250g cooked Egg Noodles/ Rice Noodles
20g chopped Coriander
50g Salted Peanuts
50g Bean sprouts
Chili Garlic sauce
• Make a paste with the spices, 1 cup water, ginger garlic paste and half the onion.
• In a pot, heat 1 tbsp oil and saute the rest of the onions till soft. Add the spice paste and continue cooking till it turns a slightly deeper brown.
• Add the vegetables. Saute with the paste. Add 1 cup of water, bring to a boil. Lid the Pot and let the vegetables cook till 3/4th done.
• Meanwhile, mix together besan and Yoghurt till smooth.
Once the vegetables are 3/4th cooked, sieve in the yoghurt mixture. Continuosly stir the gravy and bring to a boil. Add 2-3 cups of water and bring to a simmer for 10-12 mins with constant stirring. Season the gravy with Salt and pepper.
• Serve hot with noodles and toppings of choice.
To make the classic version, substitute the same amount of yoghurt with coconut cream.
Link to Video: