Vegan Khow Suey
Hi, friends! I veganized Burmese Khow Suey for dinner and it was awesome. 😍
Khow Suey is a spiced noodle soup with a delicious coconutty flavor (if you don’t like dishes with an overpowering taste of coconut milk in them, don’t worry – this is super mild).
Perfect as a full-meal idea as it’s full of carbs, protein, and fats.
I made the soup extra spicy by adding chili oil at the end. Squeeze fresh lime/lemon wedges right before serving and you’re in for something special.
Let’s go! 🥰
Vegan Khow Suey
- 5 cloves garlic
- 1 inch ginger
- 2 green chilies
- 10 black peppercorns
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 medium onion (chopped)
- 1 medium carrot (chopped)
- 1 large bell pepper (chopped)
- 1/2 cup chopped green beans
- 150 gm. (5.2 oz.) firm tofu (cut into cubes)
- 3 cups vegetable stock
- 1 cup coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/4 cup freshly chopped green onions
- 1/4 cup freshly chopped cilantro
- Fried onions (to garnish)
- Toasted and chopped peanuts (to garnish)
- Chili oil (to garnish)
- Lime wedges (to garnish)
- Boiled noodles (I used whole wheat noodles - you can use any vegan noodle of your choice)
- Add garlic + ginger + green chilies + black peppercorns + salt in a mortar & pestle. Crush and grind them into a fine paste. Set aside.
- Set a large saute pan / cooking pot over medium heat. Add olive oil.
- Once it's hot, add the garlic-ginger-chilies paste we made earlier.
- Stir-saute for 3-4 minutes, or until they're fragrant.
- Add turmeric powder + Kashmiri red chili powder + coriander powder and stir-saute for 1 minute.
- Next, add chopped onion + carrot + bell pepper + green beans. Stir and cook for 5-6 minutes, or until the veggies start to soften.
- Add tofu + veggie stock + coconut milk + soy sauce + brown sugar. Stir and mix well. Turn up the heat to high and bring it to a boil.
- Turn down the heat to medium and let it simmer. Cover the pan/pot and continue to simmer for 10 minutes.
- *After 10 minutes* Uncover the pan/pot and add freshly chopped green onions + cilantro. Turn off the heat and give everything a quick stir.
- Using a ladle, pour this 'soup' over cooked noodles. Garnish with fried onions + toasted and chopped peanuts + chili oil + lime wedges.
- Vegan Khow Suey is ready. Enjoy!
- The nutrition chart DOES NOT contain macros from the cooked noodles (different types of noodles have different nutritional values).
- The chart also does not contain macros from the 'garnishing ingredients'.
If you liked this Vegan Khow Suey recipe, check out this delicious Cold Tahini Noodle Salad recipe I posted earlier.
If you enjoy reading and cooking from Veganbell, check out VeganRicha’s comforting Vegan Samosa Pie recipe.
If you’d like to support me (thank you!), do check out my Indian Vegan Cookbook.
Thanks for stopping by! 🙂