Khao suey is a rich and indulgent curried bowl of coconut soup that is cooked with noodles and served with a delightful melange of garnishes. In fact, the garnishes remind me of the concept of deconstructed ramen. This dish was exported from Myanmar to Eastern India and I have fond memories of it from childhood. I never did have a clear recipe for those brimming bowls of goodness that my grandmother affectionately served up; however, over time I have created my own recipe using fresh rice noodles, which keeps the recipe gluten-free and also gives it a softer touch. It can be made with regular noodles if desired, and for a vegan version, you can use shitake mushrooms instead of the chicken.

Share: