Khau-Suey
This version of Khau-Suey skips coconut milk and any milk substitutes, relying solely on water to create a flavorful and light broth. It still retains its rich and aromatic character thanks to the spices, vegetables, and garnishes. This dish is perfect for anyone avoiding dairy or looking for a lighter variation.
Nutrition Facts
Per serving
Energy
115 kcal
Protein
11 g
Carbs
4 g
Fat
6 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Plain Water
4 medium cup (1000g)
Clove Garlic, Minced
1 tsp (5g)
Grated Ginger
1 tsp (3g)
Cumin Powder
0.5 tsp (1g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Chopped Onion
0.5 medium cup (80g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
lemon juice
2 tbsp (30g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Black Pepper
0.25 tsp (0.5g)
Instructions
Preparation
Boil noodles according to the package instructions. Drain and set aside.
Fry sliced onions and garlic until golden brown. Set aside. Chop coriander leaves, green chilies, and lemon wedges for garnishing.
Cooking Steps
Preparing the Broth:
Heat oil in a large pot over medium heat.
Add minced garlic, grated ginger, and chopped onions. Sauté until the onions turn golden and aromatic.
Add turmeric powder, red chili powder, coriander powder, black pepper and cumin powder. Stir for 1–2 minutes.
Add shredded chicken and mix well to coat with the spices.
Pour in the water and stir. Bring the mixture to a simmer.
Let it cook for 10–15 minutes to enhance the flavor. Adjust seasoning with salt.
Garnish generously with fresh coriander leaves, green chilies, and a squeeze of lemon juice.