Burmese Khao Suey is our all-time family favorite and a dinner party hit. Soft noodles, served in a soup of curried chicken and topped with a variety of condiments. And that’s what makes it so wonderful. Crispy fried onion and garlic, chopped spring onion, coriander, chillies, boiled egg, lime wedges… You can create your own perfect bowl according to your taste. And for the Paleo folks amongst you: I have discovered a perfect way to make it Paleo: use cucumber noodles. They are quite neutral in flavor and add a lovely crunch. Either way, it’s Perfect Pleasure. Guaranteed.
Ingredients:
(serves 8)
- 1.4 kg boneless chicken, cut into bite size pieces
Marinade:
- 4 onions
- 8-10 cloves garlic
- 1 1/2 inch piece ginger
- 4 tbsp fish sauce
- 1 tbsp shrimp paste
- 1 tsp turmeric powder
Other ingredients:
- 2 cans coconut milk
- 2 cups water
- 1 1/2 tbsp paprika powder
- 1/2 tbsp red chilli powder
Condiments:
- Boiled rice noodles or cucumber noodles
- Chopped spring onion
- Chopped coriander leaves
- Chopped green or red chilli
- Fried garlic slices
- Fried onion slices
- Red chilli flakes
- Boiled egg
- Lime wedges
Preparation:
- Place the ingredients for the marinade in a food processor and blend into a smooth paste
- Marinade the chicken pieces in the fridge for a few hours
- Heat 2 tbsp coconut oil in a large pan
- Sautee the chicken along with the marinade until all the liquid has evaporated and the chicken is nice and brown
- Add 2 cups of water and 1 can of coconut milk, the paprika powder and red chilli powder
- Bring to a boil and add another 1 can of coconut milk
- Boil for 20 minutes
- Adjust the thickness according to your liking by adding more water if required
- Adjust seasoning if required
To serve:
- Place a serving of noodles (rice or cucumber if Paleo) in a soup bowl
- Pour the chicken soup on top of the noodles. Be generous!
- Top with your favorite condiments. Be generous!
- Admire your creation
- Slurp up!
