Vegetarian Khao Suey Recipe

Khao Suey (or Khow Suey) is a cherished dish from Burma (Myanmar), a creamy noodle soup that’s an explosion of flavour and texture.

• Ingredients for the Curry Paste
• Ingredients for the Soup
• Essential Toppings
• How To Make Khao Suey
• Serving Suggestion
• Hina’s Tried and True Tips
• Vegetarian Khao Suey Recipe

Khao Suey not just a dish; it’s an experience. The magic lies in the creamy coconut broth, the tender noodles, and the glorious multitude toppings that customize every single bite! Traditionally made with meat, this vegan recipe keeps all the rich, soul-warming depth of the OG.

The similarlity between Khaw Suey and Malaysian Laksa is uncanny.

The Components of Khao Suey

1. The Aromatic Curry Paste is the backbone of the dish.
2. The Creamy Coconut Broth is the soul of the soup, enriched with vegetables.
3. The Toppings and Noodles provide the essential textural contrast.

Looking for more Vegan Soups

Ingredients for the Curry Paste

• Ginger, Garlic, Shallots or Red Onion
• Whole Cumin Seeds and black peppercorns
• Coriander Stems (stalks), fresh leaves, and seeds.
• Green Chilli (optional), skip if you don’t want soup to be spicy.
• Water to blend the paste.

Ingredients for the Soup

• Coconut or sesame oil to saute the green paste.
• Chickpea Flour (besan) is the key ingredient in making the khao suey and giving it a creamy texture and nutty taste. It is commonly used in Indian Cuisine.
• Vegetables like carrot, green beans, baby corn, broccoli florets, or bell peppers.
• Vegetable Stock is the liquid base of the soup.
• Seasoning: Turmeric Powder, Chilli Powder, Salt, Curry Leaves
• Full Fat Coconut Milk gives the creaminess to the soup and balances the heat by providing a mildly sweet flavour.
• Lemon Juice and lemon grass adds the much required refreshing flavour.
• Vegan Noodles like Hakka, Rice, Ramen, Shirataki or any other type of gluten free noodles.

Essential Toppings

The toppings are non-negotiable! They add the crunch, spice, and zest that completes the Khao Suey.

• Fried Onions , brown and crispy.
• Fried Garlic , golden and crunchy.
• Roasted Peanuts , coarsely crushed.
• Lime Wedges for a final burst of tanginess.
• Mung Bean Sprouts for the sweet crunchiness.
• Chilli Flakes or Chilli Oil (optional, for extra heat).
• Fresh Cilantro and Green Onion (scallions), finely chopped.
• Crispy Noodles, make a big batch and store. Use them to make Chinese Salad , Indo Chinese Chaat or add them to Manchow Soup .

How To Make Khao Suey

1. Prepare the Curry Paste

• In a blender, combine all the ingredients for the Curry Paste .
• Add a splash of water if needed, and blend until you have a smooth, vibrant green paste. Set aside.

2. Whisk Stock and Flour

• In a measuring cup, whisk together the vegetable stock, gram flour, and spices. Whisk nicely to evenly combine. Set aside.

3. Make the Coconut Broth

• In a large pot or wok, heat oil over medium heat.
• Add the curry leaves and sauté until fragrant.
• Add the prepared Curry Paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly. This step is crucial for flavour!
• Add the liquid mixture of stock and flour. Conitinuously stir to avoid lumps.

• Simmer the soup over low heat till it starts becoming thick and luscious like a Kadhi .
• Add the chopped vegetables (carrots, baby corn, etc.), coconut milk, and cook for about 5 minutes , or until the vegetables are tender. Do not boil vigorously after adding the coconut milk.
• Remove from heat and stir in the lime juice and salt to taste. The final flavour should be creamy, savory, and slightly tangy.

4. Prepare Toppings

• Boil the noodles according to package instructions (usually with a pinch of salt and a drop of oil). Drain, rinse with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside. Take ¼th Cup of noodles for making crispy noodles.

• Air Fry the toppings: Arrange sliced onion, ¼th of boiled noodles, garlic, and peanuts in the basket of air fryer. Spray with oil. Air Fry till they become crisp and golden. Alternatively you can deep fry them in oil on stovetop or use the store bought condiments.

• Chop the fresh toppings and crush the roasted peanuts. Arrange all toppings on a platter.

Serving Suggestion

Place a generous portion of the cooked noodles in a deep serving bowl. Ladle the hot, creamy coconut broth and vegetables over the noodles.

Serve immediately with the platter of all the toppings on the side. The fun is letting everyone customize their bowl with generous scoops of crispy garlic, fried onions, peanuts, cilantro, and a final squeeze of fresh lime!

Hina’s Tried and True Tips

• Fresh Curry Paste is Key: It gives the much required depth of flavour to the khao suey.
• Keep the Toppings Separate: The beauty of Khao Suey is the DIY topping bar. Always serve the soup and toppings separately to keep everything fresh and crunchy until the moment of consumption.
• Vegetable Stock gives more complex layers of flavour to the soup than plain water. If unavailable, use stock cube, miso paste, or bouillion powder.

Do you love Asian soups? Then try this flavoursome Tibetan Style Veg Thukpa , creamy Thai Coconut Soup , or the vegetables packed Rice Soup.

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Ingredients

Ingredients For Curry Paste:

• ▢ 6 garlic cloves
• ▢ 1 inch ginger, chopped
• ▢ 1 green chilli (optional)
• ▢ 8 fresh coriander stalks
• ▢ 1 tablespoon coriander seeds
• ▢ ½ teaspoon cumin seeds (jeera)
• ▢ ½ teaspoon black peppercorns
• ▢ 1 tablespoon water

Ingredients For Soup:

• ▢ 1 tablespoon coconut oil
• ▢ 1 sprig curry leaves
• ▢ 2 tablespoon gram flour (besan)
• ▢ 1 teaspoon turmeric powder
• ▢ ½ teaspoon red chilli powder
• ▢ ½ teaspoon salt or to taste
• ▢ 2 Cup vegetable stock ( get recipe )
• ▢ 1 ½ Cup mixed vegetables (carrot, baby corn, green beans, bell pepper)
• ▢ ⅓ Cup thick coconut milk
• ▢ Half a lemon, juice
• ▢ 200 gram uncooked noodles

Ingredients For Toppings:

• ▢ Crispy Noodles
• ▢ Mung Bean Sprouts
• ▢ Chilli Flakes or Chilli Oil
• ▢ Fried Onion and Garlic
• ▢ Roasted Unsalted Peanuts
• ▢ Green Onion, finely chopped

Instructions

Prep Work For Khao Suey:

• In a blender, combine all the ingredients for the Curry Paste . Add a splash of water if needed, and blend until you have a smooth, vibrant green paste. Set aside.
• In a measuring cup, whisk together the vegetable stock, gram flour, and spices. Whisk nicely to evenly combine. Set aside.
• Boil the noodles according to package instructions (usually with a pinch of salt and a drop of oil). Drain, rinse with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside.
• Arrange sliced onion, ¼th of boiled noodles, garlic, and peanuts in the basket of air fryer. Spray with oil. Air Fry at 180 degree celcius till they become crisp and golden. Alternatively you can deep fry them in oil on stovetop.

Make the Coconut Broth:

• In a large pot or wok, heat oil over medium heat. Add the curry leaves and sauté until fragrant.
• Add the prepared Curry Paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly. This step is crucial for flavour! Add the liquid mixture of stock and flour. Conitinuously stir to avoid lumps.
• Simmer the soup over low heat till it starts becoming thick and luscious. Add the chopped vegetables (carrots, baby corn, etc.), coconut milk, and cook for about 5 minutes , or until the vegetables are tender.
• Remove from heat and stir in the lime juice and salt to taste.
• Place a generous portion of the cooked noodles in a deep serving bowl. Ladle the hot, creamy coconut broth and vegetables over the noodles. Serve immediately with the platter of all the toppings on the side.

Recipe Notes:

• You can use store-bought roasted, skinned peanuts, fried onion, and garlic or the readymade crispy noodles instead of making them from scratch at home.
• Easy to cook vegetables like carrot, green beans, broccoli, zuchinni, baby corn can be added to Khao Suey. But make sure they are finely chopped so that they become part of the soup.
• If adding lemongrass to the soup, use the pale, fleshy part near the root. Bruise the stalks slightly before blending or simmering them whole in the broth (removing before serving) to release maximum flavour.
• Do not boil soup vigorously after adding the coconut milk as plant based milks are not meant for high heat cooking. They start splitting.
• Do not go overboard with the chillies or spices. The final flavour should be creamy, savory, and slightly tangy.

Nutrition

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Vegetarian Khao Suey Recipe

Equipment

• Blender
• Kadai (Indian Wok)
• Air Fryer

Ingredients

Ingredients For Curry Paste:

• 6 garlic cloves
• 1 inch ginger, chopped
• 1 green chilli (optional)
• 8 fresh coriander stalks
• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon black peppercorns
• 1 tablespoon water

Ingredients For Soup:

• 1 tablespoon coconut oil
• 1 sprig curry leaves
• 2 tablespoon gram flour (besan)
• 1 teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon salt or to taste
• 2 Cup vegetable stock ( get recipe )
• 1 ½ Cup mixed vegetables (carrot, baby corn, green beans, bell pepper)
• ⅓ Cup thick coconut milk
• Half a lemon, juice
• 200 gram uncooked noodles

Ingredients For Toppings:

• Crispy Noodles
• Mung Bean Sprouts
• Chilli Flakes or Chilli Oil
• Fried Onion and Garlic
• Roasted Unsalted Peanuts
• Green Onion, finely chopped

Instructions

Prep Work For Khao Suey:

• In a blender, combine all the ingredients for the Curry Paste . Add a splash of water if needed, and blend until you have a smooth, vibrant green paste. Set aside.
• In a measuring cup, whisk together the vegetable stock, gram flour, and spices. Whisk nicely to evenly combine. Set aside.
• Boil the noodles according to package instructions (usually with a pinch of salt and a drop of oil). Drain, rinse with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside.
• Arrange sliced onion, ¼th of boiled noodles, garlic, and peanuts in the basket of air fryer. Spray with oil. Air Fry at 180 degree celcius till they become crisp and golden. Alternatively you can deep fry them in oil on stovetop.

Make the Coconut Broth:

• In a large pot or wok, heat oil over medium heat. Add the curry leaves and sauté until fragrant.
• Add the prepared Curry Paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly. This step is crucial for flavour! Add the liquid mixture of stock and flour. Conitinuously stir to avoid lumps.
• Simmer the soup over low heat till it starts becoming thick and luscious. Add the chopped vegetables (carrots, baby corn, etc.), coconut milk, and cook for about 5 minutes , or until the vegetables are tender.
• Remove from heat and stir in the lime juice and salt to taste.
• Place a generous portion of the cooked noodles in a deep serving bowl. Ladle the hot, creamy coconut broth and vegetables over the noodles. Serve immediately with the platter of all the toppings on the side.

Video

Notes

• You can use store-bought roasted, skinned peanuts, fried onion, and garlic or the readymade crispy noodles instead of making them from scratch at home.
• Easy to cook vegetables like carrot, green beans, broccoli, zuchinni, baby corn can be added to Khao Suey. But make sure they are finely chopped so that they become part of the soup.
• If adding lemongrass to the soup, use the pale, fleshy part near the root. Bruise the stalks slightly before blending or simmering them whole in the broth (removing before serving) to release maximum flavour.
• Do not boil soup vigorously after adding the coconut milk as plant based milks are not meant for high heat cooking. They start splitting.
• Do not go overboard with the chillies or spices. The final flavour should be creamy, savory, and slightly tangy.

Nutrition

This chicken shorba recipe delivers a light, mildly spiced, comforting, and nourishing soup in a fraction of the time

• Ingredients You’ll Need
• How To Make Shorba
• Serving Suggestion
• Hina’s Tried and True Tips
• One Pot Chicken Shorba Recipe

A chicken shorba is an Indian style chicken soup. It is a delicate, clean broth with mild flavour of herbs and spicy making it comforting and satisfying at the same time.

But who has hours to simmer broth? That’s where the trusty pressure cooker steps in . This One-Pot Chicken Shorba is the ultimate fusion of classic Indian flavour and modern convenience.

Why use Pressure Cooker for Shorba?

A traditional shorba relies on slow simmering to extract maximum flavour and nutrients from the chicken bones. The pressure cooker achieves the same deep, rich broth and fall-off-the-bone tenderness in minutes, not hours. It locks in moisture and flavour , making this a truly “one-pot wonder” with minimal cleanup.

You can make it in an instant pot also using the saute and pressure cook mode.

Ingredients You’ll Need

• Bone-in Chicken with thighs and drumsticks for flavour and juices.
• Chickpea Flour (besan) helps in slightly thickening the soup.
• Aromatics: Onion, Ginger, Garlic, Coriander Stalks.
• Whole Spices: Bay Leaf, Cloves, Cumin, Whole Black Peppercorns.
• Ground Spices: Turmeric, Crushed Pepper, Garam Masala , and Salt
• Milk is a unique addition and trust me it just takes the soup to the next level.
• Carrot gives a naturally sweet taste to the soup.
• Vegetable Oil to sear the chicken.
• Water, Fresh Coriander Leaves, Lemon Juice

How To Make Shorba

1. Sear the Chicken

• Wash and pat dry chicken pieces. Make 2 – 3 cuts in each chicken piece.

• Heat oil in a pressure cooker. Add whole spices and saute for 20 seconds.
• Add the chicken pieces to the pot. Sauté on high heat for 5 minutes to slightly sear the outside. The pieces will become pale white.

2. Saute the Aromatics & Flour

• Add the roughly chopped onion, ginger, garlic, and coriander stalks. Sauté until the aroma is released, about 2 – 3 minutes.

• Add chickpea flour, and saute for another 2 – 3 minutes.

3. Pressure Cook

• Stir in the turmeric powder , carrot , and salt .
• Pour in the water , ensuring the chicken is submerged. Give a good stir.

• Pressure cook over low heat for 2 whistles or 15 – 20 minutes. The meat should fall off the bone.

4. Final Simmer

• Once the cooking time is complete, manually release the pressure. Open the lid.
• For a clear shorba: Strain the liquid through a fine-mesh sieve into another bowl, discard the boiled onions/ginger-garlic solids , and return the clear broth to the pot.

• Shred the chicken and add it back to the broth. If you skipped the straining, you can leave the broth as is for a thicker, more rustic soup.

• Add splash of milk, chopped coriander, pinch of garam masala, and crushed pepper. Stir to combine.

• Simmer shorba for a minute. Taste and adjust salt, if necessary.

Serving Suggestion

Serve chicken shorba with a generous squeeze of lemon or lime juice . A sprinkle of freshly crushed black pepper and chopped coriander leaves is also a great addition! Enjoy it as:

• A Comforting Starter: Serve on its own before a meal.
• With Indian Sides: Pair with warm naan , or a bowl of steamed rice or jeera (cumin) rice .

Are you a Soup Lover?

Hina’s Tried and True Tips

• Bone-In is Best: Always use bone-in chicken (thighs and drumsticks are ideal) as the bones are what give the shorba its depth, body, and rich flavour. Chicken breast is a big no – no.
• The Power of Stems: Don’t discard the coriander stems! They hold immense flavour that enhances the broth.
• Make it Wholesome: For a heartier meal, you can add diced vegetables like potatoes, or celery along with the water before pressure cooking.

Do you love one pot meals? Then try this flavoursome Chicken Noodle Soup , Indian Chana Saag Curry , or the Chicken Burrito Bowl .

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Ingredients

• ▢ 500 gram chicken drumstick
• ▢ 1 tablespoon vegetable refined oil
• ▢ ½ teaspoon cumin seeds (jeera)
• ▢ ½ teaspoon black peppercorns
• ▢ 4 cloves (laung)
• ▢ 6 – 8 garlic cloves
• ▢ 1 inch ginger, sliced
• ▢ 6 coriander stalks, finely chopped
• ▢ 1 medium onion, sliced
• ▢ 1 medium carrot, cut into rounds
• ▢ 2 tablespoon gram flour (besan)
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon salt or to taste
• ▢ 3 Cup water, at room temperature
• ▢ ⅛ Cup milk at room temperature
• ▢ ¼ teaspoon Garam Masala ( get recipe )
• ▢ handful of fresh coriander leaves, chopped
• ▢ lemon juice to taste
• ▢ crushed black pepper

Instructions

• Wash and pat dry chicken pieces. Make 2 – 3 cuts in each chicken piece.
• Heat oil in a pressure cooker. Add whole spices and saute for 20 seconds.
• Add the chicken pieces to the pot. Sauté on high heat for 5 minutes to slightly sear the outside. The pieces will become pale white.
• Add the roughly chopped onion, ginger, garlic, and coriander stalks. Sauté until the aroma is released, about 2 – 3 minutes. Add chickpea flour, and saute for another 2 – 3 minutes.
• Stir in the turmeric powder , carrot , and salt .Pour in the water , ensuring the chicken is submerged. Give a good stir. Pressure cook over low heat for 2 whistles or 15 – 20 minutes. The meat should fall off the bone.
• Once the cooking time is complete, manually release the pressure. Open the lid. Strain the liquid through a fine-mesh sieve into another bowl, discard the boiled onions/ginger-garlic solids , and return the clear broth to the pressure cooker. Turn on the lowest heat setting. Add splash of milk, garam masala, chopped coriander, and crushed pepper. Simmer for a minute.
• Shred the chicken and add it back to the broth.
• Serve chicken shorba with a generous squeeze of lemon or lime juice, crushed black pepper and chopped coriander leaves.

Recipe Notes:

• You can add other vegetables also like potato, baby corn, or celery to the shorba.
• After adding milk, do not cook the shorba for too long. Gently simmer only for a few minutes for flavours to meld together.
• Store leftover for a week in an airtight containter in the refrigertor. While reheating add a splash of hot water or chicken stock to get desired consistency.

Nutrition

We follow a strict NO SPAM Policy