Best Veg Khao Suey Recipe for Authentic Flavor at Home

Khao Suey is a beloved Burmese dish that has won hearts worldwide for its rich, creamy coconut broth paired with tender noodles and a vibrant array of toppings. This vegetarian version brings all the comforting flavors without compromising on taste or texture.

Perfectly balanced with fragrant spices, fresh veggies, and a luscious coconut milk base, this best veg khao suey recipe is an ideal meal for any occasion—be it a cozy family dinner or an impressive dish to serve guests.

If you love bold flavors and creamy, comforting soups, you’re in for a treat. This recipe is not only delicious but also simple to prepare, making it a go-to for busy weeknights or weekend indulgences.

In this post, I’ll guide you through every step of making this flavorful veg khao suey, including tips for perfect texture, ingredient swaps, and serving suggestions. Ready to dive into this bowl of pure comfort?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian khao suey recipe is a delightful fusion of creamy coconut curry and hearty noodles, elevated by a medley of crunchy and tangy toppings. Here’s why it stands out:

• Rich and Creamy: Made with coconut milk and spices, the broth is velvety and comforting.
• Versatile: Easy to customize with your favorite vegetables or protein alternatives.
• Flavorful: A perfectly balanced spice blend brings warmth without overwhelming heat.
• Quick and Easy: Ready in under 45 minutes, great for weekday dinners.
• Vegetarian and Nutritious: Packed with veggies and protein-rich lentils.

Ingredients

• 200g egg noodles (or any wheat noodles)
• 1 cup red lentils, rinsed
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tsp turmeric powder
• 1 tsp chili powder (adjust to taste)
• 1 tsp ground coriander
• 1 tsp cumin powder
• 1 tbsp soy sauce
• 1 can (400ml) coconut milk
• 4 cups vegetable broth
• 1 cup mixed vegetables (carrots, bell peppers, green beans, chopped)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: fried onions, chopped green chilies, boiled eggs (omit for vegan), roasted peanuts, fresh chili flakes

Equipment

• Large pot for cooking noodles
• Deep skillet or saucepan for curry
• Wooden spoon or spatula
• Colander for draining noodles
• Knife and cutting board
• Measuring spoons and cups
• Grater for ginger

Instructions

1. Prepare the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. Cook the lentils: In a medium saucepan, combine the rinsed red lentils with 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are soft but not mushy. Set aside.
3. Sauté aromatics: Heat vegetable oil in a deep skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden and soft. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add spices: Sprinkle in turmeric, chili powder, ground coriander, and cumin powder. Stir well to coat the onions and release the spices’ aromas, about 1 minute.
5. Add vegetables and broth: Toss in the chopped mixed vegetables and sauté for 3-4 minutes. Pour in the remaining 2 cups of vegetable broth and bring the mixture to a simmer.
6. Incorporate lentils and coconut milk: Add the cooked lentils and coconut milk to the skillet. Stir to combine and simmer gently for 10-12 minutes, allowing the vegetables to soften and the flavors to meld. Season with soy sauce, salt, and pepper to taste.
7. Finish with lime juice: Just before serving, stir in the fresh lime juice to brighten the curry’s flavor.
8. Assemble your khao suey bowls: Divide the cooked noodles into serving bowls. Ladle the hot coconut curry over the noodles. Top with your choice of fried onions, chopped green chilies, roasted peanuts, and fresh cilantro.

Tips & Variations

“For an even richer broth, try adding a tablespoon of roasted peanut butter or cashew paste during the simmering stage. It adds a lovely depth and creaminess!”

• Use gluten-free noodles: Swap egg noodles for rice noodles or gluten-free pasta to suit dietary needs.
• Protein boost: Add tofu cubes or cooked chickpeas for extra protein.
• Make it spicy: Add fresh green chilies or a dash of chili oil for a fiery kick.
• Vegetable variations: Feel free to use seasonal vegetables like zucchini, spinach, or mushrooms.
• Vegan-friendly: Skip boiled eggs and use coconut yogurt or vegan sour cream as a creamy topping.

Nutrition Facts

Serving Suggestions

Khao Suey is traditionally served with a variety of crunchy and tangy toppings to add layers of texture and flavor. Here are some ideas to elevate your bowl:

• Fried shallots or onions for crunch and caramelized sweetness
• Fresh cilantro and spring onions to brighten the dish
• Roasted peanuts or cashews for nutty texture
• Boiled eggs (if not vegan) for extra protein
• Lime wedges to squeeze over for a zesty finish
• Chili flakes or fresh green chilies if you like it hot

Pair your khao suey with a light cucumber salad or a crisp green salad to balance the richness of the curry.

Conclusion

This veg khao suey recipe is a heartwarming bowl of flavors that combines the creaminess of coconut milk with the earthiness of lentils and the freshness of a vibrant vegetable medley. It’s a dish that offers both comfort and nutrition with every spoonful.

Whether you’re new to Burmese cuisine or looking to add a wholesome vegetarian meal to your repertoire, this recipe is sure to become a favorite.

Don’t hesitate to experiment with the toppings and spice levels to make it your own. And while you’re here, be sure to check out other exciting recipes like Kosher Sushi Salad Recipe, Magic Dough Recipe, and Jamaican Minced Beef Recipes for more culinary inspiration.

Happy cooking and enjoy every delicious bite!

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