There’s this dish I love ordering at a local Burmese restaurant–you guessed it–kaukswe (also spelled khao suey, khow suey, khao soi, and khow soi–you get the idea). It’s one of those dishes that has a hundred and one different versions, and some may be barely recognizable from others. Kuakswe means noodles, but the term is also used to refer to this curry style of noodle dish. The spelling khao soi is more commonly used when talking about the Thai and Laotian versions, and khao means noodles and khao soi referring to cut noodles (often egg noodles). Thai and Laotian khao soi is made with Thai curry paste. But the version I’ve enjoyed most frequently and wanted to recreate is the Burmese version which has more Indian influences. In Burmese kaukswe, the curry comes from Indian ‘curry’ spices and not Thai. My local Burmese (/Myanmar, they refer to themselves as Burmese) serves their dish with rice noodles in a thick curry broth with tofu, bean sprouts, romaine hearts, and crushed peanuts. When served kaukswe by Indian people (it’s a popular dish in India too, and is my and my husband’s other main experience with this Burmese dish) it’s always had as a build your own bowl and that’s how I’m presenting the recipe here! You start with a yellow coconut milk curry to which you add noodles and toppings including: crispy onions, crispy noodles, cilantro, peppers, and lime. It’s this combination of chickpea flour thickened curry and the stations of toppings that make this dish really special. So if you’ve had this dish before and it looks a little different, know that there are many ways to prepare and enjoy it! And if you’re new to this dish then welcome, you’ll never turn back!
The yellow coconut curry:
The kaukswe curry is made with an onion, garlic, ginger, and coconut milk base. It’s thickened with chickpea flour (besan), and flavored with turmeric, cumin, coriander, and dried chiles. It has to be one of the easiest curries! Sauté the aromatics, add the spices and chickpea flour, and then add the coconut milk and broth (or water). Then finished with lots of freshly squeezed citrus (either limes or lemons). This is often a non-veg dish and meat is added to the curry, but I crumble up tofu into mine! I like to choose an extra firm or super firm tofu (pressing out extra water from the tofu if extra firm) and then crumble it straight into the curry. One could also use fried tofu with its golden hued skin (an option at my local Burmese restaurant) or pan fry cubes of tofu before adding it. To add some veggie and extra bulk to my curry, I also add some bamboo shoots. I just love the texture of them with the noodles! It’s also a popular ingredient in Burmese cuisine. I like my curry to be thick, but it’s also ok to make it soupier, just add additional coconut milk (for a richer stew) or broth (for a thinner stew) to your liking. You may need to adjust the spices and salt if adding more liquid.
The noodles:
Fresh rice noodles are amazing in this recipe, either the thick kind you may be familiar with in pad kee mao or pad see ew, or the thinner kind that’s usually easier to source. I used dried noodles here, and they rehydrate really nicely to make good chewy noodles! If you’re not gluten free you can also use wheat noodles for this recipe.
The toppings:
As I mentioned the toppings are key when it comes to this recipe! The most common and important ones are:
Crispy Fried OnionsCrispy Fried NoodlesChopped PeanutsMinced hot chiles (e.g. serrano, thai chile)Chopped cilantroLemon or lime wedges
I use store bought versions of the crispy fried onions and noodles for ease and convenience. Note that if you eat gluten free, these ingredients are often not–so you’ll want to find gluten free ones or make your own! If you’re going to skip one I’d forgo the crispy noodles, but the onions are so important for the flavor of the recipe! Sweet, caramelized, richly flavored bits of goodness you don’t want to miss. You could try using some fried garlic instead if that’s more to your liking.
How to serve Burmese Kaukswe:
The nice part about this recipe is everyone chooses for themselves how much of each portion to take! Set up an array of dishes with the curry, noodles, and each of the toppings you’re offering. Then everyone goes with their bowl and fills it how they want! More fried onion? not a problem! Don’t want noodles, ok crazy person (jk-ish) have it your way! This dish is sure to win your hearts just like it has won mine–over and over again! It’s such an easy recipe to make and quite quick to come together as well. And you can have so much fun making and serving different variations of it! It’s my kind of fun anyway! If you make my Burmese kaukswe recipe, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations! Enjoy curry? I’ve got curry recipes from all around Asia! Nutrition information is calculated without the added toppings.
Swad Whole Red Dried Chillies 3.5oz., 100 Grams/ Indian Groceries 365 Everyday Value, Crispy Onions, 6 oz La Choy Rice Noodles, 3 Ounce, 12 Pack
