Khow Suey or Khao Suey is a one-dish meal filled with noodles, protein, vegetables, and a handful of flavorings. It is a dish tracing its origins in Burma. Relished during the cold months it is a dish that can be made in large quantities and served customized to each one’s taste.
Coarsely grind onion, ginger, and garlic. You can also finely mince or grate them.
Heat oil in a stockpot. When hot add the ground paste and stir fry for 5 minutes until the excess moisture evaporates. Add the spice powders, lemon stalk, and cilantro. Cook until the raw smell of onions disappears.
Add 6 cups of water and 1 cup of coconut milk. Add a pinch of salt, mix, and bring to a low simmer. Add any uncooked meat or vegetables that need cooking at this point. Mix in fish sauce and shrimp paste, if using. Let it simmer for 20 minutes or longer if the meat or veggies need to finish cooking.
Remove the lemongrass and cilantro stalks. Taste and adjust salt and pepper.
How to serve Khow suey
Keep the soup base warm.
Before serving cook noodles as per package instructions.
When ready to serve stir in the rest of the coconut milk and bring it to a gentle boil. Turn off the heat and season with lemon juice.
Take a wide bowl or noodle bowl. Place a scoop of the boiled noodles and pour a large ladle full of stock and vegetables over it. Add a dash of chili oil and a sprinkling of chili flakes (as per taste).
Use the remaining topping as per your taste.
Shrimp paste, soy sauce, and fish sauce are high in sodium. If using any of these add very little extra salt.
Total calorie content of this dish depends a lot on the meat, type of noodles and coconut milk used and of course the toppings.