Burmese Chicken Khow suey

Khow suey, from Burmese, is a noodle dish popular in India and Pakistan with origins in the mountainous Shan State of Burma. It is a one-dish soup meal made of egg noodles and curried chicken with coconut milk, served with a variety of contrasting condiments is sure to strike every single of your taste buds with its vibrant flavour! A squeeze of lemon also adds tanginess to Khow Suey.

Although this dish obviously involves too much effort, right from preparing the noodles and the curry to the garnishes, it is completely, absolutely worth it! It is a delicious concoction of noodles, spicy chicken, and numerous toppings. The final touch is a squeeze of lemon which adds the signature tanginess. Burmese Khow Suey – Indian Style is a fun dish to make for when you’re having friends over.

The dish is derived from the Burmese noodle dish ohn no khauk swe, literally “coconut milk noodles.” The dish originated in Burma, and came to East India with Indians who migrated from Burma during World War II.

I learnt this recipe from my younger Brother’s wife Parul.

Garnish – Egg





Spring Onions










¼ bowl





  1. Add 5 eggs for 10 minutes.
  2. Peel them. Slice each egg into two
  3. Chop some spring onions, lemons and Cliantro

Garnish – Crushed Peanuts



¼ cup


Vegetable Oil


3 table spoons




  1. In a Kadai, heat the oil
  2. Add the peanuts and stir fry.
  3. Remove from oil and keep in a kitchen towel to soak the excess oil.
  4. Crush the peanuts.

Noodle Base

Veg Hakka Noodles


1 packet


Olive Oil


1 and ½ tea spoon




  1. In a deep pan, heat around 1 litre of water.
  2. Once the water has come to boil, add the Noodles
  3. Add the one tea spoon Olive Oil
  4. Boil for around 2 to 3 minutes.
  5. Strain the noodles. Keep the strained water aside.
  6. Run the noodles under cold water.
  7. Add ½ tea spoon of olive oil and mix well with finger.


Chicken and Lemon Grass base



250 gms

Boneless. Cut into small bite sized pieces

Lemon Grass


1 stick




4 cups






  1. In a pan, bring the water to boil.
  2. Add the Lemon grass and Chicken.
  3. Boil for 10 minutes.
  4. Remove the chicken and Lemon Grass
  5. Some people do not like Lemon Grass pieces. You may separate the Lemon Grass and dispose if you don’t enjoy.

Onion Paste.







½ inch

  1. In a blender, add the Onion and Garlic
  2. Blend to a fine paste. If required, add two to three table spoons of water.

Garnish – Chopped Garlic

Vegetable Oil


7 table spoons




5 to 6 pods

Finely Chopped



  1. In a kadai, heat the oil.
  2. Add the chopped garlic
  3. Sauté for around 2 minutes.
  4. Remove the garlic and keep in a kitchen towel to soak the excess oil.

Garnish – Fried Onions






  1. In the same kadai, add the finely chopped onions
  2. Sauté for around 5 minutes till the onion is crisp.
  3. Remove the onion and keep in a kitchen towel to soak the excess oil.

Prepare the curry

Cumin Seeds


½ Tea spoon






Curry Leaves


¼ cup





Finely chopped

Spring Onions



Finely chopped

Cauli Flower


½ cup


Green Peas


¼ cup





Finely chopped

Coconut Milk


400 ml


Ginger paste


1 tablespoon


Garlic paste


2 table spoon


Turmeric Powder


½ tea spoon


Coriander powder


2 teaspoons


Cumin powder


1 teaspoon


Garam masala

1 tablespoons


Red chili powder


1 1/2 tablespoons




1 tea spoon



  1. In the same kadai, add the cumin seeds
  2. Add the onions, curry leaves
  3. Sauté on medium flame till they turn dark brown.
  4. Add the Onion Paste and sauté till the oil separates.
  5. Add the tomato
  6. Add the Ginger and Garlic Paste
  7. Add the Spring Onions, Cauli Flower, Green Peas and Carrots
  8. Add the Ginger and Garlic Paste
  9. Add the coriander powder, Cumin Powder, Garam Masala and Red Chilli Powder
  10. Add the coconut Milk
  11. Sauté for approx 10 minutes.
  12. Add the Chicken and the optional Lemon Grass.

Prepare the serving.

  1. In a large soup bowl, Add some noodles
  2. Add the Curry.
  3. Garnish with Egg, Crushed Peanuts, fried Garlic, fried onion.
  4. Garnish with Chopped Spring onion, cilantro and freshly squeezed lime juice.
  5. Serve Immediately.


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