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Winter Special Hot & Spicy – Veg Khow Suey

Winter Special Hot & Spicy – Veg Khow Suey

There is something in the name of this dish that just attracted me so much. Initially, I laughed and thought what name is this but the more I looked at the dish, the more I wanted to try it out. I read about this recipe and came to know that it is quite popular in Burma. The way it is served makes it even more enticing. A bowl with noodles, pour over coconuty soup with all your favourite colourful veggies. Then top it up with crunchy garlic, fried onions, chilli oil that makes everything deliciously chilly. Cherry on the top is raw, crunchy onions with lemon juice. That takes the taste to moon and beyond 😀

Are you also drooling or is it just me? My mouth is literally flooding. I guess I have to make it once I am done with writing this blog. You also make it so that we can enjoy it together.

If you are in a hurry, watch the video instead.

Before making this recipe, prepare following things:

  1. Vegetable Broth: I always make vegetable broth using the peels of veggies. Even the peels contain so much nutrition that why to throw them away when you can make a flavourful broth from it. Just dump everything in a pot, add water, some seasonings and let it brew on low flame. Here is the recipe for vegetable broth.
  2. Chilli Oil: I always keep chili oil in my refrigerator. I use it a lot in noodles, fried rice, ramen and sometimes as a dip too. This is quite important for Khao suey too. So, don’t ignore this. Here is the recipe for flavourful homemade chili oil.
  3. Fried Garlic and fried onion: We both love garlic. Although I am not a big fan of deep-frying stuff but for this recipe, I did that. 2 words – Too Good. You don’t need to pour a lot of oil into a pan and fry garlic and onion. If you have a tadka ladle that is deep enough would work absolutely fine. Just heat some oil and fry thinly sliced garlic and onions and fry till they are slightly golden. Do not darken else they would taste bitter. Make sure that you fry both these separately as they take different times to fry.

Once you have these things ready, you are all set to make veg khow suey. If you try this recipe, do share the photos on instagram and tag us too @marriedfreiends. We love to see your recreation of our recipes.

Enjoy 🙂

Winter Special Hot & Spicy – Veg Khow Suey

Delicious Burmese Soupy Noodles

Veg Khow Suey - Heaven in a bowl. It is warm, comforting, crunchy & so flavourful. Truly Irresistible. No wonder it is quite popular in Burma. You must give it a try.



15 min

Prep Time

20 min

Cook Time

35 min

Total Time


For Paste

For Soup

For Plating


  1. Add all the ingredients in a mortar pestle and crush till it forms a coarse paste.
  2. You can add more whole spices like cinnamon, cardamom, cloves.
  1. Heat cooking oil in a pan.
  2. Add prepared paste and turmeric powder. Saute till the raw smell of the paste goes.
  3. If it sticks to the bottom of the pan, deglaze with a little bit of broth and cook till all the moisture is evaporated. It may take 1-2 minutes.
  4. Add onion, carrots, and green beans. Mix well.
  5. Add red chili powder and vegetable broth. Mix. Cover and cook till the vegetables are soft. 
  6. Add tofu, capsicum, coconut milk, and salt to taste. Mix and let it cook for another 2-3 minutes only.
  7. Did you notice a thin layer of oil floating on top?
  8. Switch off the flame and add spring onion and coriander leaves. It is ready to serve now. 
  1. In a bowl, add noodles first.
  2. Top it up with the prepared soup.
  3. Garnish it with the toppings of your choice. I prefer all the toppings mentioned but you can add anything that you have and like.
  4. Serve hot and Slurp.

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