Creamy Chicken Curry Noodles (Khow Suey)

One of our favorite weekly traditions when we’re home is traveling through food — and last week, we took a virtual trip to Myanmar!
So here’s my little love letter to Burmese cuisine: warm, bold, comforting, and totally underrated.

We kicked things off with a big bowl of Burmese Khow Suey — a curried noodle soup that’s creamy, spiced just right, and full of cozy energy.

Ingredients:

• 300 g chicken breast or thighs, cut into small pieces
• 2 tbsp curry paste (yellow or red, depending on your spice level)
• 1 can (400 ml) coconut milk
• 1 cup chicken broth
• 200 g egg noodles or rice noodles
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce or fish sauce
• 1 tsp brown sugar
• Salt and lime juice to taste
• Vegetable oil for cooking

For garnish:

• Fried garlic chips
• Half a boiled egg
• Fresh cilantro or green onions
• Lime wedges

Instructions:

1. Cook the noodles according to package directions. Drain and set aside.
2. In a large pan, heat some oil and sauté the onion until soft. Add garlic and ginger, stir until fragrant.
3. Add curry paste and cook for 1–2 minutes to release the aroma.
4. Add chicken pieces, stir until lightly browned.
5. Pour in coconut milk and chicken broth, stir well. Add soy sauce and sugar. Simmer for 10–15 minutes, until the chicken is tender and the soup slightly thickens.
6. Taste and adjust seasoning with salt and lime juice.
7. Serve the noodles in bowls, ladle the hot curry over them.
8. Top with fried garlic, half a boiled egg, and fresh herbs.

Creamy, aromatic, and full of comfort — this bowl will warm your soul and spice up your day!