Instant pot Burmese Khow Suey
We all love noodles and there are different noodle soup recipes out there. From Ramen to Asian inspired noodles soup, we love them all. Of all the noodle soups out there, this Burmese khow suey might be one of my favorites because of its lovely flavors and different textures.
Burmese Khow suey as the name suggests, a Burmese noodles dish, where noodles are served in an aromatic coconut milk broth with veggies, meat and lots of fun toppings like peanuts, onions etc. It is so flavorful, comforting and so delicious.
I have tasted this dish a couple of times in different restaurants in India and fell in love with it. It was spicy, flavorful and what I loved about it was all the toppings that went with it. Now I do not know if what I tasted was the authentic version. It probably isn’t as I see that the traditional recipe uses meat and fish sauce which we omit in a vegetarian Burmese khow suey.
Original or not, this version is delicious and a favorite at home. It is so close to Indian flavors which is not surprising because of its close proximity to India. Though the dish appears to be quite complex with lots of ingredients, it is actually very easy to make.
Unfortunately coconut milk is one of the main ingredient that gives this dish a nice flavor. So it might be difficult to avoid in this recipe. But if you want to reduce the fat content from coconut milk and use thin coconut milk. I would suggest you add a little bit of besan (chickpea flour) to thicken up the soup and use light coconut milk for flavor.
There are a variety of toppings added to this dish and I would suggest eating this soup with all of them to experience the different textures and have the flavors explode in one mouthful! Generally toppings like chopped spring onions, cilantro, roasted crushed peanuts, fried garlic, fried onions, chillies and fresh onions are added to this dish.
To make the khow suey, you will first cook the noodles separately and keep it aside. I like to use hakka noodles or for a healthier version these millet noodles that taste equally good.
Next you make a paste out of onions, garlic and ginger, add spices like turmeric, chilly powder, coriander, soy sauce etc. Then you will add mixed vegetables like carrots, beans, cauliflower and cook them along with the spices in a vegetable broth.
When done, you will finish it off with some coconut milk and serve the soup with some noodles and all the toppings!
Lets see how to make this Burmese Khow suey in Instant pot and stove top!
Burmese Khow suey is a Burmese style noodle soup recipe with an aromatic coconut milk broth, vegetables and assortment of toppings
Cook the noodles as per the package instructions and set it aside. You can add a tsp of oil to prevent them from sticking together.
Prepare the toppings and set it aside. You just 3 to 4 tbsp of oil to fry the onions and garlic. Alternatively you can use store bought fried onions and garlic
Switch on the saute mode in your instant pot and add the oil. When it heats up add the garlic, onions, ginger and saute until they become golden. When done, remove them and grind it to a paste.
Add the ground paste back to the instant pot in saute mode and add the spice powders – turmeric, chilly powder, coriander powder, curry powder, salt and give it a mix.
Add the chopped veggies, soy sauce, lemon zest, cilantro, and mix.
Add the vegetable stock and cook in manual pressure cook mode for 5 minutes.
Release pressure immediately. Stir in the can of coconut milk and mix well.
Serve hot.
To serve – Add the noodles in a bowl and pour the hot vegetable and coconut broth over it. Top it with fried onions, roasted peanuts, fried garlic, chopped cilantro, chopped spring onions, chilly flakes and a squeeze of lemon juice.
Cook the noodles as per the package instructions and set it aside. You can add a tsp of oil to prevent them from sticking together.
Prepare the toppings and set it aside. You just 3 to 4 tbsp of oil to fry the onions and garlic. Alternatively, you can use store bought fried onions and garlic
Heat a pan and add the oil. Add the ginger, garlic, onions and saute until the onions start to caramelize. When done, grind it to a paste.
Add the ground paste back to the pan and add the turmeric, chilly powder, coriander, curry powder and mix well.
Add the chopped vegetables, vegetables stock, soy sauce, lemon zest, salt, chopped cilantro and let the veggies cook. You want them to e slightly crunchy.
When the vegetables are done add the coconut milk and mix. Add more stock or coconut milk as needed to thin the consistency of the soup.
To serve – Add the noodles in a bowl and pour the hot vegetable and coconut broth over it. Top it with fried onions, roasted peanuts, fried garlic, chopped cilantro, chopped spring onions, chilly flakes and a squeeze of lemon juice.
Looking for more SOUP Recipes? Check out my green moong dal soup, carrot coriander soup, oatmeal soup, vegan pumpkin soup
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