Citizens, in Burmese cuisine, “khow suey” is a very famous noodle dish that comes from the mountainous Northern Shan State. It later migrated to Northern Thailand as well.
It is a one-dish soup meal made of egg noodles and curried chicken with coconut milk, served with a variety of contrasting condiments. TFD uses a mystic 18 different toppings in his version of this delicious recipe!
A squeeze of citrus also adds tanginess to Khow Suey. The dish is similar to the Burmese noodle dish ohn no khauk swe, literally “coconut milk noodles.”
The dish originated in Burma, but became very popular in both East India and Pakistan with Indians who migrated from Burma during World War II.
Most of the recipes on the Web actually are for the hybridized Indian/Pakistani version – for example, the true Burmese recipe does not use curry leaves and the Indian variants leave out the lemongrass and other southeast Asian and Chinese seasonings.
TFD – of course – does not compromise and gives you perhaps the only authentic version of this delicious recipe!
Battle on – The Generalissimo
The Hirshon Burmese Curried Chicken Noodle Soup – ခေါက်ဆွဲ
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