Beef Khao Suey (Burmese-Inspired)

This Burmese-inspired beef khao suey is so hearty and comforting. Spicy beef atop noodles, dredged in creamy coconut curry, complete with crunchy, herby toppings! Pair it with my Thai Salad and you’ve got a South East Asian feast!

What is Khao Suey?

Khao Suey or Khow Suey (pronounced khao sway) is a coconut-based noodle soup. It is made with beef or chicken and eaten with a variety of toppings. Although it originated in Burma, present-day Myanmar, it is extremely popular in the rest of South Asia, or at least in Pakistan, where I grew up. It came to India with the Indians who migrated from Burma during World War 2. There are many different versions of Khao Suey or Curry Khaosay, as the Memon community in Pakistan calls it (their curry is a lot thinner and yogurt-based).

Khao Suey is the Burmese version of the Thai dish Khao Soi.

The Khao Suey I grew up eating was one curry. It entailed sautéing onions and adding the coconut milk to the meat curry. It was just as delicious but more work. Because I believe in cutting time in the kitchen, I’m sharing a recipe that does not need chopping or sautéing of onions. Did I hear a yay!!?

Now the next steps may seem daunting but trust me, it’s not! The best part is that you can add as many or as few of the toppings as you like!

How do you eat khao suey?

Khao suey is a four-component dish that is eaten much like ramen noodles. Below are the different layers.

• The noodles: This is the base of the dish. You can use egg noodles or regular durum semolina-based spaghetti, whichever is more readily available where you live. I share gluten-free and low-carb versions in the variations section below!
• The beef curry: Cubed beef in a spicy tomato-based curry.
• The coconut curry: This is what makes it saucy and soupy.
• The Toppings: There are as many options as versions of Khao Suey. People add everything from boiled eggs to crispy fried noodles. I have a few options below that I now add to my bowl, but authentic Khao Suey calls for boiled eggs, red chili oil, crunchy deep-fried noodles, cilantro, and green onions. And of course, a drizzle of lemon/lime juice!

What makes my Khao Suey recipe special?

• It’s made with ingredients already in your pantry.
• I’ve given gluten-free, veggie-focused, and Whole30-approved variations.
• It’s quicker to make than the traditional version. No browning of onions!
• It is so versatile. Add or subtract toppings as you wish!

The ingredients

For the meat curry

Meat. Cut it into 1-inch cubes.

The desi or halal meat stores where I live sell pre-cut khao suey beef, so I often use that.

Spices. Red chili powder, turmeric, ground cumin, and coriander.

Ginger & garlic. Mince or paste, both work.

Tomato sauce/passata. Tomato sauce in this recipe does not refer to ketchup but strained tomatoes commonly referred to as tomato sauce or passata here in the U.S.

For the coconut curry

Oil: Coconut oil gives it that extra flavor boost, but you can use any neutral oil.

Curry leaves: Highly recommended!

Gram flour/besan: Use gram flour, not chickpea flour if you can find it. Although they can both be used interchangeably, besan is a better fit for this recipe.

Gram flour, known as “besan” in Pakistani and Indian cuisine, is made with split brown chickpeas (chana dal). This is different from chickpea flour, which is made with white chickpeas, also called garbanzo beans. 

Spices: Red chili powder, ground turmeric, fenugreek seeds, and ground cumin.

Coconut milk: Full-fat, unsweetened.

The toppings

Chili oil. Traditional Burmese Khao Suey has chili oil as a topping, but you can use red pepper flakes in a pinch.

Green onions/scallions. Also known as spring onion. The green parts, sliced thin.

Green chilies. Chop any you have on hand. I switch between Thai, Serrano, and Jalapeno. It also depends on how much heat you prefer. Thai chili is the hottest, and Jalapeno is the mildest of the three.

Cilantro. Chopped fine.

Any crunch. The authentic recipe calls for deep-fried noodles, and I have seen people add potato chips as well. I like to top my khao suey with chopped peanuts.

How to make Khao Suey

I share details in the recipe card, but here are the basic steps with photos:

Make the beef curry: Start by making the meat curry. This takes the longest, so start on this first.

Make the coconut curry: While the beef curry cooks, start on the coconut curry.

Boil the noodles: You can do this while the curries are cooking.

Prepare the toppings: Boil the eggs. Once boiled, mash or chop up the eggs. Many just cut the egg in half but I like to have the egg in every bite. If making chili oil, start on that. All the while keeping an eye on the beef and coconut curries.

Growing up, my mom used to take a handful of cooked noodles and deep-fry them for the crunchy noodle topping, but I have saved time by using chow mein noodles or simply some chopped, dry-roasted peanuts.

Chop up the rest of the veggies.

Plate, garnish, and enjoy! Once the curries and noodles are ready, it’s time to eat!

First, in a shallow bowl, add the noodles. Next, add the coconut curry, enough to dredge the noodles, and lastly, top the noodles with the beef curry. Garnish with your topping of choice and dig in!

The options are endless as far as the toppings go and the toppings give an added layer of flavor so make it your own! 

Some Variations

• Make the pasta gluten-free or use a plant-based variety. I have tried Khao Suey with chickpea noodles and even white or brown rice noodles.
• Make it low-carb, I often eat it with zucchini noodles (which my kids ate without complaint) or even spaghetti squash noodles.
• Try different toppings. Fry some garlic slices for an additional crunch. Use different nuts like slivered almonds or cashews. Use fried onions. Even my Homemade Nimco would go well here.
• Make it with chicken. Use breast or thigh meat and cube it into bite-sized pieces. Cook as you would the beef curry. The cooking time will be shorter, so keep an eye on it.
• Make it vegan/vegetarian. You can also omit the meat entirely and use vegetables like bell peppers, mushrooms, etc.
• Use chicken stock/broth in the coconut curry instead of water for additional flavor and nutrients.

Helpful Tips

• Tomato sauce in this recipe does not refer to ketchup but strained tomatoes commonly referred to as tomato sauce or passata here in the U.S.
• Gram flour, known as “besan” in Pakistani and Indian cuisine, is made with split brown chickpeas (chana dal). This is different from chickpea flour, which is made with white chickpeas, also called garbanzo beans. 
• I have found Thai Kitchen to be a great brand with consistent results every time. Use this brand if you can find it, or use a good quality full-fat, unsweetened coconut milk. 

Storage

Refrigerate: You can store the khao suey curry and meat separately in airtight containers for up to 4 days.

Freeze: Let the curries come to room temperature and then store the beef and coconut curry separately in air-tight containers or freezer-safe bags. The beef curry should last three months and the coconut curry up to six months.

Reheat: Thaw the curries in the fridge overnight and then heat on the stovetop. You can also defrost in the microwave. Follow your microwave’s instructions.

Khao Suey pairs well with

Make Chicken Quesadillas or Chicken 65 as a side with this beef khao suey and a refreshing Asian-inspired cucumber salad.