IMG_9236 Few years back, I had Khow Suey for the first time at a friend’s house. He had made it using his mum’s traditional Burmese recipe. That’s the best Khow Suey I have ever had. After that, whenever I see it on the menu at restaurants, I order it and most often I’m disappointed.

I have come up with my own version which is pretty good and that’s what I’m sharing.

(If I manage to get my friend’s mum’s recipe for it, I will share it on the blog)


1 pack of egg noodles/rice noodles
450 gms. chicken breast
2 chopped carrots
4-6 chopped baby corn
1 tbsp. crushed garlic
1/2 tbsp. grated ginger
1/2 tbsp. turmeric powder
1 tsp. finely chopped lemon grass
1 veg stock cube
3 dry red chilies
1 can of coconut milk
1 lime
1 tsp. cumin seeds
Salt to taste

For the toppings:
3 boiled eggs
10 garlic cloves
2-3 spring onions
1/2 medium sized onion
4-5 green chilies
3-4 tbsp. vegetable oil for frying
1/4 cup of ground peanuts
1/2 cup for finely chopped coriander


  1. Cut the chicken breasts into small cube-sized pieces.
  2. Add juice of 1/2 lime and 1/2 tsp. turmeric to it and leave it to marinate.
  3. Finely slice the garlic and the medium sized onion.IMG_9235
  4. Finely chop the green chilies, coriander and spring onions and keep them aside.
  5. Heat the oil, fry the sliced garlic and keep it aside.
  6. In the same oil, fry the onion till it is slightly burnt and keep it aside.
  7. Cut the boiled eggs in wedges and keep them aside.
  8.  In a pestle and mortar, pound the crushed garlic, grated ginger, chopped lemon grass into a paste.
  9. Take 2 tbsp. oil of the now garlic and onion flavoured oil in a wok. Add cumin, followed by the paste and then turmeric. Sauté it till the paste is cooked. (Be careful, it tends to burn quickly)
  10. Add the chicken to the wok. Sauté it till it is seared on all sides.
  11. Add the chopped carrots and baby corn.
  12. Add the veg stock cube, salt to taste and very little water. Bring it to boil.
  13. Add the coconut milk and leave it to simmer for about 10 min or till the chicken is cooked.
  14. In the meantime, boil some water and cook the noodles. Make sure that the noodles have a bit of a bite to them and they are not mushy.
  15. Serve noodles with sauce the cooked curry on top.
  16. Arrange the toppings in separate bowls so that people can add each one of them as per their taste. (Personally, I like to be generous with the toppings)


My version of Khow Suey