Burmese Khao Suey Recipe Vegetarian Style Made Easy

Burmese Khao Suey is a rich, aromatic noodle soup that beautifully balances creamy coconut milk with a medley of spices. Traditionally, it’s made with chicken or beef, but this vegetarian version brings all the warmth and comfort without meat, making it perfect for anyone seeking a wholesome, flavorful plant-based meal.

The dish is a delightful fusion of textures and tastes — silky noodles, crunchy toppings, and a vibrant broth bursting with ginger, garlic, turmeric, and chili. It’s perfect for cozy dinners or when you want to impress with an exotic yet approachable recipe.

This vegetarian Burmese Khao Suey recipe is packed with fresh vegetables and protein-rich tofu, simmered in a luscious coconut curry broth. Whether you’re a longtime fan of Burmese cuisine or curious about trying something new, this recipe is sure to become a favorite.

It’s easy to customize and makes a generous portion for sharing with family or friends. Dive into this bowl of comfort and enjoy the layers of flavor that make Khao Suey truly special.

Why You’ll Love This Recipe

This vegetarian Burmese Khao Suey recipe is a celebration of bold flavors and comforting textures. The creamy coconut curry broth is infused with fragrant spices like turmeric, coriander, and ginger, offering a warm, inviting aroma.

Unlike heavier soups, this dish strikes the perfect balance between richness and freshness.

Another reason you’ll love it is its versatility — you can easily swap in your favorite vegetables or protein alternatives. Plus, it’s a one-pot wonder that comes together quickly, making it ideal for weeknight dinners or weekend feasts.

The crunchy toppings add a delightful contrast, elevating the whole eating experience.

Lastly, it’s naturally gluten-free and adaptable for various dietary preferences, making it a crowd-pleaser for diverse households. The vibrant colors and layered flavors will have everyone asking for seconds!

Ingredients

• 200g rice noodles (flat or egg-free for vegan)
• 200g firm tofu, cubed
• 1 tbsp vegetable oil
• 1 large onion, finely sliced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp chili powder (adjust to taste)
• 400ml coconut milk
• 750ml vegetable broth
• 2 medium potatoes, peeled and diced
• 1 medium carrot, sliced
• 1 bell pepper, thinly sliced
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh coriander leaves for garnish
• Chopped spring onions for garnish
• For toppings: Fried garlic, toasted chickpea flour crisps (optional), chopped peanuts, and thinly sliced red chili

Equipment

• Large pot or deep skillet
• Medium saucepan for noodles
• Cutting board and sharp knife
• Grater for ginger
• Wooden spoon or spatula
• Serving bowls

Instructions

1. Prepare the noodles: Bring a medium saucepan of water to boil. Cook the rice noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
2. Sauté aromatics: Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Spice it up: Sprinkle in the turmeric, coriander, and chili powder. Stir constantly for about a minute to toast the spices and deepen their flavor.
5. Cook the vegetables: Add the diced potatoes, sliced carrots, and bell pepper to the pot. Stir well to coat them with the spices.
6. Simmer the broth: Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until potatoes are tender.
7. Prepare tofu: While the broth simmers, in a separate pan, lightly pan-fry the tofu cubes until golden on all sides. Set aside.
8. Season and finish: Taste the broth and season with salt and black pepper. Add lime juice to brighten the flavors. Gently fold in the fried tofu cubes.
9. Assemble and serve: Place a serving of noodles in each bowl. Ladle the hot coconut curry broth with vegetables and tofu over the noodles.
10. Add toppings: Garnish with fresh coriander, chopped spring onions, fried garlic, toasted chickpea flour crisps (if using), peanuts, and sliced red chili for a burst of texture and flavor.

Tips & Variations

For an even richer flavor, toast your spices lightly before adding the onions.

Feel free to swap tofu for tempeh or chickpeas for a different protein source.

Adding a dollop of tangy tamarind paste or a spoonful of soy sauce can deepen the flavor profile.

Try adding leafy greens like spinach or kale in the last 5 minutes of cooking for extra nutrients.

Nutrition Facts

Serving Suggestions

This vegetarian Burmese Khao Suey is best enjoyed fresh and hot, accompanied by a side of crisp cucumber salad or pickled vegetables to add contrast to the creamy broth.

You can also serve it with traditional Burmese condiments like lime wedges, chili flakes, and crispy fried onions for guests to personalize their bowls. Pair the dish with a light, refreshing drink such as a lime soda or iced tea to balance the richness.

For dessert, try a simple coconut milk sticky rice or check out our Lemon Straws Recipe for a citrusy finish to your meal.

Conclusion

This vegetarian Burmese Khao Suey recipe brings the vibrant flavors of Myanmar right to your kitchen with a deliciously creamy coconut curry broth, tender vegetables, and protein-rich tofu. It’s a heartwarming dish that’s both nourishing and easy to prepare, perfect for those chilly evenings or when you want to impress with something exotic yet comforting.

The beauty of Khao Suey lies in its customizable nature — from the choice of vegetables to the toppings, you can tailor it to your taste or dietary needs. If you’re looking to explore more diverse recipes, be sure to check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or our flavorful Lion’S Mane Mushroom Crumble Recipes.

Enjoy this dish with loved ones, and don’t forget to share your experience and variations. Happy cooking!

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