When the temperatures dip and the craving for something warm, hearty, and deeply satisfying hits, a bowl of Burmese khao suey is just what you need. This comforting noodle curry — rich with coconut milk, layered with spices, and finished with an array of crunchy toppings — is the kind of dish that wraps you in warmth.
This veg khao suey recipe by Chef Ram Bahadur Budhathoki, head chef at the Chowman chain of restaurants, brings together the essence of Burma’s most beloved dish with a wholesome vegetarian twist. Packed with fresh, seasonal vegetables like broccoli, mushrooms, zucchini, pak choi, and baby corn, each bite bursts with texture and flavour. The base — a velvety coconut curry infused with a khao suey paste and a hint of curry powder — delivers just the right balance of spice and creaminess.
What truly elevates this dish, however, is the ritual of finishing it at the table. A generous squeeze of lemon adds brightness, while the condiment set — featuring fried onions, burnt garlic, spring onions, crushed peanuts, and crisp noodles — turns every bowl into a personalised masterpiece of taste and texture. This comforting bowl is perfect for chilly evenings and leisurely weekend lunches.
