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Stores  ·  Burmese  ·  Burmese khow suey
Jain Certified

Burmese khow suey

A creamy, coconut-rich noodle soup inspired by Burma's beloved khao swe — warm, gently spiced, and topped with tender ve

35 min
Total time
2
Servings
327
Kcal / serve
Medium
Difficulty
327
Calories
6
Protein
36.7
Carbs
17.3
Fats
2.7
Fibre
1.8
Iron
The Story

This dish draws its inspiration from Ohn No Khao Swe, one of Myanmar's most cherished comfort foods — a rich, coconut milk-based curry noodle soup that reflects Burma's unique position at the crossroads of Indian, Chinese, and Southeast Asian culinary influence. Sitting geographically and culturally between these great food traditions, Burmese cuisine has always been something of a beautiful hybrid, borrowing spice techniques from India, noodle culture from China, and coconut-forward cooking from Southeast Asia, then blending them into something distinctly its own. The soup base here captures that spirit faithfully — coconut milk forms the rich, silky foundation, simmered with vegetable stock and tempered with a distinctly Indian touch of mustard and cumin seeds bloomed in hot oil, a technique more commonly associated with South Indian coastal cooking than traditional Burmese preparation, but one that layers in warmth and depth beautifully. Turmeric lends its characteristic golden hue and earthy note, while green chilies and red chili powder bring gentle, adjustable heat that never overwhelms the coconut's natural sweetness.

Ingredients
coconut milk
1 cup Find
vegetable stock or water
2 cup Find
oil (coconut or any neutral oil)
1 tsp Find
mustard seeds
1 tsp Find
cumin seeds
1 tsp Find
green chilies, slit (adjust to taste)
2 nos Find
turmeric powder
1 tsp Find
red chili powder (adjust to taste)
1 tsp Find
red chili powder (adjust to taste)
pinch Find
chopped vegetables (like bell peppers, green beans, or Baby Corn)
1 cup Find
lemon juice
1 tsp Find
chopped vegetables (like bell peppers, green beans, or Baby Corn)
1 cup Find
lemon juice
1 tsp Find
How to Cook
01

Prepare the Vegetables

In a pot, heat the oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter. Stir in turmeric powder, red chili powder, and salt. Mix well. Add the chopped vegetables and sauté for about 5 minutes until they start to soften. Pour in the vegetable stock and bring to a boil. Then, reduce the heat and let it simmer for about 10-15 minutes. Add coconut milk and lemon juice. Stir well and simmer for another 5 minutes. In serving bowls, place a portion of cooked noodles. Ladle the hot soup over the noodles. Serve hot, with lemon wedges, chopped red chillies, chopped coriender, roasted peanuts, fried noodles on the side for an extra zing!

Tip — Tips: You can adjust the thickness of the soup by adding more or less coconut milk. Feel free to customize the vegetables based on your preference or seasonal availability. Enjoy your flavorful Jain Khow Suey soup!
Dietary Tags
Jain Certified Vegan High Protein Monsoon Special
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineBurmese
Prep time15 min
Cook time20 min
DifficultyMedium
MealAnytime
SeasonAll Year
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