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Vegetarian Khow Suey – Lightly Spiced Coconut Milk Curry with Noodles and Condiments

Vegetarian Khow Suey- Lightly Spiced Coconut Milk Curry with noodles and Condiments

It’s October, it’s Autumn. To me, it’s the start of a lot of baking, cooking, festivities and entertaining. I hope everyone’s as excited for Fall, Pumpkins, Warm Spices, and Soups.

All of that can get overwhelming at times.

But, sometimes, even too much of a good thing is really good, like this soup!

Soups come together discreetly somehow. Add a pinch of this and a splash of that, saute onions and garlic, and voila! You have a good soup. For a fantastic soup, flavors have to be developed every step of the way to get something swoon worthy. The home made vegetable broth, the garnish, the condiments… everything makes it conversation worthy. Still, you definitely do not think of soups when you think of glamour and entertaining. So if you are planning to entertain with a soup, this might be just the right one.

It’s a perfect balance,  richness from the coconut milk, the smooth noodles, the crunchy peanuts, jewel like eggs, the exotic flavor of fried garlic, the caramelized onions and a touch of chili sauce. Summing it up, it’s like a salsa dance in a bowl. Need I say more? The fact that your friends can chose what they want, making it their own, also adds to the allure of the dish.

So, here’s my version of the popular Burmese Khow Suey, a coconut milk soup, which I believe is complete because of it’s Condiments. It’s the jewels, the accessories, that makes the dress this time.

Happy Week my lovely friends!

Vegetarian Khow Suey- Lightly Spiced Coconut Milk Curry with noodles and CondimentsVegetarian Khow Suey- Lightly Spiced Coconut Milk Curry with noodles and Condiments

5.0 from 2 reviews
Vegetarian Khow Suey- Lightly Spiced Coconut Milk Curry with noodles and Condiments
Prep time
Cook time
Total time
A rich Coconut milk base soup with noodles, eggs and condiments. Perfect food for entertaining.
Recipe type: Entree, Party
Cuisine: Burmese, Indian
Serves: 6-8
For the Coconut Milk Curry:
  • 2 cups thick coconut milk(canned is perfect)
  • 2 carrots diced
  • 2 zucchini diced
  • 1 yellow squash
  • 1 cup baby corn cut to halves
  • 2 cups unsalted vegetable stock( home made)
  • 1 tbsp oil
  • 1 tsp crushed cumin seeds
  • 2 tsp ginger- garlic paste
  • 3 green chillies finely chopped
  • 2 tbsp chickpea flour
  • ¼ tsp turmeric powder
  • ½ tbsp lemon juice
  • Extra water to add later- 1 (only if needed)
  • Salt to taste
2 small packet noodles- I used buckwheat kind
  • 6 boiled eggs(optional)
  • ½ cup salted roasted peanuts crushed lightly
  • ¼ cup fried onions(thinly sliced onions shallow fried or deep fried)
  • 2 whole garlic thinly sliced and shallow fried on low heat
  • 4 green chillies thinly sliced
  • Sambal or any Chili sauce
  • Fired chickpea noodles(sev) or any fried noodles
  • Cilantro to garnish
For the Coconut Milk Curry:
  1. In a pan, add the oil, add crushed cumin seeds. After few seconds add the ginger garlic paste and green chillies. Saute it on low heat and add all the carrots, stir continuously with little salt. When the carrots are cooked halfway, add the zucchini and squash and keep sauteeing. You don't need any water. Make sure that it does not stick to the bottom of the pan, stir constantly. Let cook almost fully and then add the baby corn. Let cook for 2-3 minutes uncovered.
  2. In a pan, add 2 tbsp of chickpea flour and toast on low heat for 2-3 minutes. Add ½ cup of cold water and mix well to remove lumps, to make a smooth paste.
  3. After the vegetables are cooked add the chickpea flour paste, coconut milk, water, salt,mix well and bring it to a very slow boil and then simmer for 10-15 minutes uncovered. Turn off the heat, add lemon juice and let sit until everything is ready to be served. If you want a thick consistency, don't add water. If you prefer thinner(which I do), add water and check for salt.
  1. Boil the noodles as per instructions. You can use any kind of noodles you want.
To Serve:
  1. In a bowl, pour few ladles of the curry, add noodles, top with egg, fried onion, garlic, peanuts, green chillies, chilli sauce and top with finely chopped cilantro. Serve Hot.
The curry can be made with chicken, beef or any meat you want.
You can omit eggs and make it completely vegetarian.
This is a perfect party food. Line everything up and everyone can serve themselves.


Vegetarian Khow Suey- Lightly Spiced Coconut Milk Curry with noodles and Condiments

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  • Reply lAKSHMI October 6, 2015 at 8:35 pm

    A soup or a meal, I would say both!!! This is something to tame the soul and quiet the mind, awesome Ash.
    Needless to say here the beautiful pictures have done complete justice to the kind of off you have put up there.

    • Reply Asha Shivakumar October 8, 2015 at 9:32 am

      Thank you my lovely friend. I couldn’t have explained better, it is to tame the soul and quieten the mind. Perfect. Thanks again.

  • Reply lAKSHMI October 6, 2015 at 8:50 pm

    sorry, I mean the pictures have done complete justice to the kind of food you have put up there.

  • Reply Rajbansi Deokar October 6, 2015 at 9:53 pm

    Beautiful and very warm, welcoming pics! And, the description of the soup sounds even more heavenly!! I will sure try this one. Tonight I made tortilla chicken soup n kids do eat lot of vegetables in a soup like meal.

    • Reply Asha Shivakumar October 8, 2015 at 9:34 am

      Thanks my dear. It is such a good one, I know the kiddos will love it. You are right, vegetables in soup are a perfect little wee ones.
      luv you dear.

  • Reply Angie@Angie's Recipes October 7, 2015 at 3:21 am

    Beautiful photography and styling, Ash. I look a good curry like this.

  • Reply Bina October 7, 2015 at 5:40 am

    This looks spectacular! Have been meaning to try making Khow Suey for a long time now and the way you have explained it, I think I can tackle it 🙂 Thanks Asha!

    • Reply Asha Shivakumar October 8, 2015 at 9:31 am

      Thanks Bina. Its so easy, but looks like a lot of work.

  • Reply Monica October 7, 2015 at 8:50 am

    You are spot on, my friend. Autumn totally means more cooking/baking/entertaining to me. It’s nice to welcome back this familiar feeling and routine after the busy summer. I love coming here and always seeing something new that gets me thinking. Entertaining with soup is a great idea..of course, it isn’t *just* soup…I love all the embellishments. I think everyone loves to customize and get involved with their food. This makes a very pretty picture.

    • Reply Asha Shivakumar October 8, 2015 at 9:29 am

      Thanks my sweet friend. I am ready for Autumn and the veggies around now. As much as I love summer, it was a bit overwhelming too.
      You are right, this one is an easy dish to entertain. I love all the goodies on your space always.
      Hope you are doing lovely.

  • Reply John/Kitchen Riffs October 7, 2015 at 9:21 am

    I’m back from vacation, and itching to get in the kitchen! This is totally my favorite time of the year to cook. And what a great dish you’ve made to tempt me — this looks awesome. Love the photos, too. Thanks so much.

    • Reply Asha Shivakumar October 8, 2015 at 9:27 am

      Thanks so much John. Hope you had a great vacation.

  • Reply Manali @ CookWithManali October 7, 2015 at 1:06 pm

    This soup looks so comforting Asha, I really want a bowl of this right now!

  • Reply Sippitysup October 7, 2015 at 4:32 pm

    Condiments as jewels. I like that. GREG

  • Reply Shashi at RunninSrilankan October 8, 2015 at 12:11 pm

    Asha, your description is as mesmerizing as your photos of this deliciously creamy soup! I’ve never had khow suey before – so much flavor and texture – simply lovely!

  • Reply Mike@TheIronYou October 9, 2015 at 6:08 am

    Goodness, this looks amazing. Comforting, creamy, and delish. I must try it. !

  • Reply Mike@TheIronYou October 9, 2015 at 6:09 am

    Goodness, this looks amazing. Comforting, creamy, and delish. I must try it asap!

  • Reply Little Cooking Tips October 15, 2015 at 12:48 am

    This autumn has been very hard for us Ash. Lots of work and also looking for a new place to move, we’re already exhausted, which is bad because it’s still only October!:/
    You recipe was a feast for the eyes. Excellent photography and super filling (and healthy) recipe! We loved all the ingredients but we’ll make this a bit milder, as Mirella has stomach issues when she has hot spices like chili.
    Perhaps I’ll add a bit fresh chili directly in my dish only!
    Have a wonderful day ahead!
    Panos and Mirella

  • Reply Kelly - Life Made Sweeter October 16, 2015 at 6:51 pm

    Autumn definitely has me in the mood for more baking and comfort foods like this khow suey. This looks so creamy, comforting, and SO SO good! I wish I had a giant bowl! 🙂

  • Reply Sindhura October 29, 2015 at 8:14 am

    Love it! Perfect for the cols days 🙂

  • Reply Sindhura October 29, 2015 at 8:14 am

    Love it! Perfect for the cold days 🙂

  • Reply nocrumbsleft November 4, 2015 at 6:12 pm

    Asha, i love this post and the beautiful story about making it. I also love soups as you do and the idea of building the flavor to be swoon worthy. Im not a baker but i do love making soup and the sort of art that goes along with it. A wonderful description and i always want to eat whatever you are making. Thanks for sharing

  • Reply Yasmin November 13, 2015 at 11:35 am

    That last picture is where it’s at! Looks so authentic – just like it’s from a restaurant. And I’m obsessed with Southeast Asian food. I wish we had more options in St. Louis for that type of cuisine. I guess it just means I’ll have to make it myself 😉

    xx Yasmin

    • Reply Asha Shivakumar November 17, 2015 at 10:24 am

      Haha, hey, it’s quite simple you see. St Louis has such amazing food, I am a bit jealous. I need to visit there soon.

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