Burmese chicken khow suey

Ingredients                                 Qty

boneless chicken (chopped)        1 cup
red curry paste                             3 Tbsp
oil                                                 3 Tbsp
red chilli flakes                             1 Tbsp
garlic (chopped)                          2 Tbsp
curry powder                               2-3 tsp
turmeric powder                           a pinch
vegetable stock/water                 2 cups
palm sugar                                 1 Tbsp
egg noodles                              100 gm
shallots (chopped)                     ½ cup
fresh red chilli (sliced in rings)    ½ cup
spring onion                               ½ cup
coriander                                  ½ cup
lime wedges                              ½ cup
eggs (boiled)                            1
crisp noodles                            1 cup
coconut milk                              2 cups
salt                                            to taste


1.   Boil the noodles in salted water and a tablespoon of oil. Once cooked, drain them in a colander, running them under cold water. Using a little oil, separate them. Set aside.

2.   To make the soup, heat oil in a pan on low heat. Add garlic and chilli flakes, and cook on low for a few seconds. Once sautéed, add the red curry paste. Mix well and add curry powder and turmeric, and cook for 2-3 minutes.

3.   Add the chopped chicken and mix well. Allow it to cook for a minute or two. Add the water/vegetable stock and stir well. Slowly add coconut milk and cook the mixture on low.

4.   Add the palm sugar and salt. Mix well and cook for a few minutes. Once the chicken is done, remove from heat and set aside.

5.   Put the boiled noodles in a soup bowl, pour the soup in, and top with the crisp noodles. Drizzle with hot chilli oil, and add shallots, fresh red chilli, spring onion, fresh coriander and lime as desired. Top with the halved boiled egg and serve hot.