Burmese Khao Soi Recipes

KHAO SOI SOUP

Steps:

• Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
• Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
• Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
• Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

OHN NO KHAO SWè RECIPE

Steps:

• To make the stock, add the water, chicken pieces, ginger and shallots to a stock pot. Bring to a vigorous simmer and reduce to a rolling boil.
• Partially cover the stock pot and simmer for an hour. Skim the stock occasionally to remove any scum build up on the surface.
• If you have decided to use chicken breast for the dish instead of drumsticks, use a thermometer to check the chicken breasts and remove when they are at 74˚C.
• Remove the chicken drumsticks from the stock. Strip off the meat and retain for the soup. Put the drumsticks back in the stock and simmer on low for 30 minutes.
• Strain the stock and when cool enough check the seasoning.

BURMESE KHAO SOI RECIPE

Steps:

• In a large pot, fry garlic until golden. Remove from oil and set aside.
• In same oil, fry onion slices until golden. Remove from oil and set aside.
• Remove all oil from the pot leaving only 2 tablespoons. Now, add half of the fried onion (about ¼ cup) chicken, and all ingredients in the spices list in the pot. Mix well, cover, and cook for 10 minutes until chicken is tender.
• Add tomato purée and mix well. Let the curry simmer on low heat for 5-10 minutes until little oil separates on the sides of the pot.
• Now, mix coconut milk powder, gram flour, lemon juice, and 2 cups water in a bowl. Add the mixture to simmering chicken curry.
• Also add a chicken cube and 3 cups water, or as needed for desired consistency. Let the curry simmer until oil separates (about 15 minutes).
• To serve take warm noodles in bowl top with curry and accompaniments of your choice. Enjoy.

BURMESE KHOW SUEY

Steps:

• Boil the lentils in a pan with the warm water, until soft. Whisk/blend to completely mash the lentils.
• Heat 2 tablespoons of the oil in a deep heavy-bottomed pan and add the chopped onion. Fry until soft.
• Add the ginger and garlic pastes and fry for 2 minutes.
• Add the chicken, coriander, cumin, and red chili (1 teaspoon) powders and garam masala and fry for another 5 minutes.
• Add the lentil paste, coconut milk, salt to taste and cook the mixture till the chicken is tender.
• Boil the noodles according to the instructions on the package. Strain and run cool water over them. Pour 1 tablespoon of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside.
• Heat 3 tablespoons of oil in a small pan until hot. Turn off the flame and add 1 tablespoon of red chili powder to this oil. Keep this chili oil aside to cool.
• Serve in a deep bowl (for each person) as follows: Place a single-serve of noodles in the bowl. Top generously with the chicken gravy, then add the chopped garlic, spring onion, leek and boiled egg, one on top of the other as per preference. Drizzle with chili oil and sprinkle dry prawn powder according to taste. Garnish with potato sticks and then chopped coriander leaves (cilantro). Add a twist of lemon.