Burmese Khow Suey Noodle Soup
How to make Burmese Khow Suey. Our traditional Burmese Coconut Noodle Soup recipe features tender pork, cilantro, lime and fried shallots.
Servings: 6
Calories: 625kcal
Equipment
- Mortar and Pestle
- French knife
- measuring cups
- measuring spoons
- Large pot
Ingredients
Broth
- 6 cups Chicken Stock
- Pork Bones
- 1 tsp Black Peppercorns
- 3 Shallots chopped
- 1 stalk Lemongrass chopped
- 2 tbsp Fish Sauce
Burmese Noodles
- 1.5 lb Pork Shoulder bones removed
- 1/2 tsp Fresh Turmeric minced
- 1 tsp Fish Sauce
- 1/4 cup Shallots minced
- 1 tbsp Garlic cloves minced
- 2 Dried Red Chiles soaked in water for 10 minutes, drained and minced
- 1/4 cup Peanut Oil
- 1 tsp Shrimp Paste dissolved in 1/4 cup of water
- 2 tbsp Chickpea Flour
- 3/4 cup Coconut Cream
- 1/2 tsp Black Pepper
- 1 lb Fresh Thin Egg Noodles
- 1 cup Fried Egg Noodles
- 1/2 cup Cilantro chopped
- 2 Limes cut into wedges
- 1 cup Napa Cabbage shredded
- 1/2 cup Fried Shallots
Instructions
Broth
- Separate pork bones from meat. Add the pork bones to a pot with black peppercorns, chicken stock, shallots and lemongrass. Bring to a boil and skim off any foam that rises, then add the fish sauce. Lower the heat and simmer for 1 hour. Strain the broth and set aside.
Burmese Noodles
- Place the sliced pork meat in a shallow bowl, add the turmeric and fish sauce, and turn to coat the meat, set aside.
- In a mortar and pestle, pound the shallots, garlic and chiles into a paste, set aside.
- Heat the oil in a wok over medium heat. Add the shallot paste and cook for 3 minutes, or until well softened and translucent. Add the shrimp paste and cook for a minute, then add the sliced pork. Cook stirring and turning for several minutes. Add the chickpea flour, stirring until smooth, and add to the pork. Stir briefly, then add the coconut cream and black pepper and simmer for another 5-7 minutes. Taste and adjust seasoning with fish sauce.
- Meanwhile bring a large pot of water to a boil. Add the egg noodles and cook until tender, 45-60 seconds. Drain and transfer to a large bowl.
- Add broth to pork mixture and stir until combined over low heat.
- Distribue noodles among soup bowls, then ladle the sauce over. Top with shaved cabbage, fried noodles, cilantro, fried shallots and lime wedge.
Nutrition
Calories: 625kcal | Carbohydrates: 27g | Protein: 33.1g | Fat: 42.9g | Saturated Fat: 17.3g | Cholesterol: 124mg | Sodium: 1630mg | Potassium: 644mg | Fiber: 2.5g | Sugar: 3g | Calcium: 84mg | Iron: 3mg
