Burmese Khow Suey Pork Coconut Noodle Soup Recipe (2024)

Posted February 10, 2022 Recipes

Burmese Khow Suey is our favourite creamy coconut noodle soup from Myanmar to cook at home.

The popular comfort food originates in Myanmar but is popular in India and Pakistan thanks to expatriate cooks who began serving the recipe to locals as a street food.

Recipes for traditional Burmese Noodles feature flavourful ingredients like lemongrass, fish sauce, turmeric, garlic, dried red chilies, peanut oil, shrimp paste, chickpea flour, coconut cream, egg noodles, cilantro, lime, cabbage and crispy fried shallots.

BurmeseKhow Suey Noodle Bowls can be enjoyed as a meal all on their own, or as part of an authentic dinner menu inspired by your travels to Myanmar.

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Burmese Khow Suey Pork Coconut Noodle Soup Recipe (1)

What Is Burmese Khow Suey?

Khow Suey,also known asKhao Suey(pronounced“cow sway”), is a Burmese noodle soup prepared with coconut milk and curried beef, chicken or pork.

Traditional Burmese Coconut Noodle Soup is served with a variety of flavourful condiments like lime or lemon, sliced scallions, chili flakes or chili oil, crispy fried shallots or garlic, hard boiled eggs, cilantro, finely chopped cabbage, peanuts and deep fried noodles.

The dish is similar to the Burmese noodle dish Ohn No Khauk Swe, which translates literally to “coconut milk noodles.”

Authentic Burmese Khow Suey is popular in India and Pakistan, where it’s often served as a street food. The dish was brought by expatriate cooks returning from Burma during the middle of the last century.

Fun Fact: If you’re a fan of the Thai recipeKhao Soi, you may be interested to hear that it also has its culinary roots in Burma. The popular noodle dish arrived to Chiang Mai via Chinese Muslims from Yunnan in Burma who for centuries traveled in caravans through what is now modern day Myanmar, Thailand and Laos.

Burmese Khow Suey Pork Coconut Noodle Soup Recipe (2)

Travel to Myanmar by Cooking Burmese Noodles at Home

I love traveling through Asia.

My first visit had me living inSouth Koreafor a year as a teacher and it’s where I was first introduced tofermented vegetableslikekimchi.

After my contract ended in Seoul I travelled throughout southeastAsiafor 6 months, visiting Philippines,Indonesia,Malaysia,Singapore,Cambodia, Myanmar,Thailand,Vietnam and Laos.

I spent a month traveling to the ancient temples of Bagan, floating communities of Inle Lake, and exploring the capital Yangon while visiting luxury hotels like The Savoy and Sule Shangri-La.

What I found most fascinating is Myanmar’s distinct regional food cultures. Much like the regional cuisines found inGermany,ItalyorSpain, each town in Myanmar had its own local speciality.

I spent 2 weeks living in Yangon with a local friend, which allowed me to explore the bustling capital on my own while she was at work.

I enjoyed my first bowl of authentic Burmese Khow Suey after visiting the city’s famous pagoda and was amazed at the dishes addictive contrasting flavours and textures.

Locals pay just $1 USD for a bowl of Burmese Coconut Noodle Soup, which I think I’d eat for breakfast, lunch and dinner if I ever made it my home!

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Where To Eat Burmese Khow Suey

If you live in a large city inCanadaorAmericayou’ll likely have access to a local Southeast Asian restaurant that serves traditional Burmese Khow Suey.

Haven’t traveled to Myanmar before? It may be helpful to first sample Burmese Noodles at a local restaurant to better understand how the dish is served. You can assess the spicy heat level of the curry sauce, what type of meat you’d like to use and what complimentary dishes to serve at the table.

InToronto and Ottawa, popular restaurants that may serve their own unique Burmese Khow Suey recipe include Popa and Rangoon Restaurant.

Join Dobbernationloves founder Andrew Dobson in the kitchen by signing up for a fun virtual cooking class! Classes begin with a co*cktail that you can sip while preparing 2-3 recipes that are curated around a unique culinary theme. Check out our current Cooking Class Schedule!

Burmese Khow Suey Pork Coconut Noodle Soup Recipe (5)

Burmese Coconut Noodle Soup Cooking Tips

This yummy homemade Burmese Know Suey recipe is quick and easy to make at home.

We suggest preparing Burmese Coconut Noodle Soup in a large pot or Dutch Oven.
Burmese curry paste ingredients are traditionally pounded in a mortar and pestle. You can use a food processor in a pinch.
Burmese Khow Suey is typically flavoured with peanut oil or blended with sesame oil, which gives the sauce an additional level of flavour. You can substitute for canola oil if you prefer.
We love serving Burmese Noodles with pork but you can substitute for chicken thighs or beef if you prefer.
Since this recipe is popular in Burma, India and Pakistan chickpea flour is used to thicken the soup. You can substitute for cornstarch or potato starch if you prefer.
We’ve used thick and rich coconut cream in this recipe but you can substitute for coconut milk. The soup broth will be thinner in consistency and contain less calories.
Purchase thin Chinese egg noodles at your Asian supermarket. Separate approximately 1 cup of the noodles and deep fry them until crispy to use as a garnish. The remaining noodles can be boiled in water and served with the broth.
We’ve garnished our Burmese Khow Suey bowl with crispy fried shallots, which you can buy at an Asian market or easily make at home. You can substitute for crispy fried garlic. Or better yet, use a mixture of both!

Burmese Khow Suey Pork Coconut Noodle Soup Recipe (6)

Burmese Khow Suey Health Benefits

Our Burmese Noodles are packed full of healthy ingredients!

Pork is an excellent source of protein and provides several important vitamins and minerals. It’s an excellent source of thiamin, selenium, niacin, vitamin B-6 and phosphorus, zinc, riboflavin and potassium.

Lemongrass is a rich source of antioxidants. It’s an effective antibacterial and anti-fungal agent.

It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.

Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.

Shallots are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.

Coconut is rich in fibre and may also offer a number of benefits including improved heart healthy and digestion. It is high in calories and sautéed fat so be sure to eat in moderation.

A rich source of phytochemicals and vitamin C, limes help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.

A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.

The star component of turmeric is curcumin, a potent phytochemical that has anti-inflammatory and antioxidant properties. It is often prescribed in Indian Ayurvedic medicine to help relieve arthritis, aid digestion and inhibit the growth of cancers.

Peanuts are rich in protein, fat, and fibre. While peanuts may have a large amount of fat, most of the fats they contain are known as “good fats.”

Shrimp is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits including decreasing the risk of heart attack, stroke, obesity, and hypertension.

Chickpeas are rich in cancer-fighting vitamin C, energy-boosting B vitamins, and gut-healthy fibre.

Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.

An excellent source of vitamins K and C, cabbage helps keep your bones, blood, and immune system healthy.

What To Serve with Burmese Noodles

Burmese Khow Suey is typically enjoyed as a main course entree all on its own.

It can be enjoyed on a humble sidewalk as an affordable street food or in Yangon’s finest and fanciest restaurants.

If you’re planning the menu for an authentic Burmese feast you may also like to serve Shan Noodles, Ginger Salad, Fermented Tea Leaf Salad, Tomato Salad, Chickpea Tofu and Mohinga.

If you’re hosting a large Southeast Asian-inspired dinner party, we suggest serving some of these yummy homemade recipes:

Laos Papaya Salad Tum Mak Hoong
Bun Cha Vietnamese Noodle Bowl
Vietnamese Grilled Pork “Bun Thit Nuong”
Vietnamese Crepe Bánh Xèo
Crispy Thai Prawn Omelette
Thai Glass Noodle Stir Fry Pad Woon Sen
Stir-Fried Garlic Basil Thai Eggplant
Yum Woon Sen Thai Glass Noodle Salad
Khao Pad Sapparod Thai Pineapple Shrimp Fried Rice
Thai Pork Rib Soup with Vermicelli Noodles
Egg Tofu Soup with Pork Meatballs
Gai Pad Med Mamuang Thai Cashew Chicken
Nam Tok Authentic Thai “Waterfall Beef” Salad

Burmese Coconut Noodle Soup keeps well in the fridge for 2-3 days as long as the garnishes are stored separately.

Burmese Khow Suey Pork Coconut Noodle Soup Recipe (8)

You May Also Enjoy These Noodle Recipes…

Thai Glass Noodle Stir Fry Pad Woon Sen
Yum Woon Sen Thai Glass Noodle Salad
Singapore Chow Mei Fun Noodles
Thai Pork Rib Soup with Vermicelli Noodles
Chicken Manchow Soup
Healthy Tibetan Noodle Soup
Penang Prawn Noodle Soup Hokkien Mee
Singaporean Bak Chor Mee Minced Pork Noodle Soup
Chinese Ginger Garlic Soup Recipe for Colds
Bun Cha Vietnamese Noodle Bowl
Authentic Chiang Mai Noodles “Khao Soi”
Vietnamese Grilled Pork “Bun Thit Nuong”
Peanut and Sesame Noodle Bowl with Korean BBQ Pork and Pickles
Sweet and Sour Pork Meatballs

Burmese Khow Suey Pork Coconut Noodle Soup Recipe (9)

How To Make Burmese Khow Suey Noodle Soup

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5 from 1 vote

Burmese Khow Suey Noodle Soup

How to make Burmese Khow Suey. Our traditional Burmese Coconut Noodle Soup recipe features tender pork, cilantro, lime and fried shallots.

Prep Time1 hour hr

Cook Time20 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: Burmese

Keyword: Burmese Khow Suey

Servings: 6

Calories: 625kcal

Equipment

Mortar and Pestle
French knife
measuring cups
measuring spoons
Large pot

Ingredients

Broth

6 cups Chicken Stock
Pork Bones
1 tsp Black Peppercorns
3 Shallots chopped
1 stalk Lemongrass chopped
2 tbsp Fish Sauce

Burmese Noodles

1.5 lb Pork Shoulder bones removed
1/2 tsp Fresh Turmeric minced
1 tsp Fish Sauce
1/4 cup Shallots minced
1 tbsp Garlic cloves minced
2 Dried Red Chiles soaked in water for 10 minutes, drained and minced
1/4 cup Peanut Oil
1 tsp Shrimp Paste dissolved in 1/4 cup of water
2 tbsp Chickpea Flour
3/4 cup Coconut Cream
1/2 tsp Black Pepper
1 lb Fresh Thin Egg Noodles
1 cup Fried Egg Noodles
1/2 cup Cilantro chopped
2 Limes cut into wedges
1 cup Napa Cabbage shredded
1/2 cup Fried Shallots

Instructions

Broth

Separate pork bones from meat. Add the pork bones to a pot with black peppercorns, chicken stock, shallots and lemongrass. Bring to a boil and skim off any foam that rises, then add the fish sauce. Lower the heat and simmer for 1 hour. Strain the broth and set aside.

Burmese Noodles

Place the sliced pork meat in a shallow bowl, add the turmeric and fish sauce, and turn to coat the meat, set aside.
In a mortar and pestle, pound the shallots, garlic and chiles into a paste, set aside.
Heat the oil in a wok over medium heat. Add the shallot paste and cook for 3 minutes, or until well softened and translucent. Add the shrimp paste and cook for a minute, then add the sliced pork. Cook stirring and turning for several minutes. Add the chickpea flour, stirring until smooth, and add to the pork. Stir briefly, then add the coconut cream and black pepper and simmer for another 5-7 minutes. Taste and adjust seasoning with fish sauce.
Meanwhile bring a large pot of water to a boil. Add the egg noodles and cook until tender, 45-60 seconds. Drain and transfer to a large bowl.
Add broth to pork mixture and stir until combined over low heat.
Distribue noodles among soup bowls, then ladle the sauce over. Top with shaved cabbage, fried noodles, cilantro, fried shallots and lime wedge.

Nutrition

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