Go Back
–+ servings
5 from 2 votes
Instant pot Vegetarian Burmese Khow suey by US Indian Instant pot Food blogger Cookingwithpree
Print
Burmese Khow suey
Prep Time
20 mins
Cook Time
25 mins
 

Burmese Khow suey is a Burmese style noodle soup recipe with an aromatic coconut milk broth, vegetables and assortment of toppings

Course: dinner, lunch, Main Course
Cuisine: Burmese
Keyword: instant pot, noodles, soup
Servings: 4 people
Author: Preethi Venkatram
Ingredients
For the soup
  • 1 can thick coconut milk
  • 1/2 cups chopped vegetables (carrots, beans, cauliflower)
  • 1 red onion sliced
  • 1 tbsp chopped garlic
  • 1 inch ginger chopped
  • 1/3 tsp turmeric powder
  • 1/2 tsp chilly powder (use more / less as per your spice levels)
  • 11/2 tsp coriander powder
  • 1/2 tsp curry powder (optional)
  • 1 tsp soy sauce
  • 1/2 tsp lemon zest
  • 11/4 cup vegetable broth
  • 1 tbsp oil ( I use avocado oil)
  • 2 tbsp chopped cilantro
  • salt to taste
For the toppings
  • 5 to 6 garlic sliced and fried until golden
  • 1 medium sized onion sliced and fried until golden
  • 2 tbsp peanuts roasted
  • 2 tbsp cilantro chopped
  • 1 tbsp chopped spring onions
  • chilly flakes
  • thinly sliced raw onions (optional)
Instructions
Instant pot method

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. Add the chopped veggies, soy sauce, lemon zest, cilantro, and mix.

  6. Add the vegetable stock and cook in manual pressure cook mode for 5 minutes.

  7. Release pressure immediately. Stir in the can of coconut milk and mix well.

  8. Serve hot.

  9. 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.

Stove top method

  1. 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.

  2. 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

  3. 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.

  4. Add the ground paste back to the pan and add the turmeric, chilly powder, coriander, curry powder and mix well.

  5. 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.

  6. 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.

  7. 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.

Recipe Notes
  • Optionally you can add chopped mushrooms along with the vegetables for a nice flavor
  • You can grind the onions, garlic, ginger raw instead of sauteeing them first. If you decide to grind them raw, saute the paste until they lose their raw smell and then proceed with the recipe as mentioned.