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.
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 like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.
Thank you for stopping by!
Keywords: Vegan noodles, Plant-based recipe, Coconut milk, Chili flakes, Lime juice, Garlic cloves, Turmeric powder, Coriander seeds, Cumin seeds, Vegan-friendly, Myanmar, Burma, Indian-inspired, Asian-inspired