Khow Suey recipe

Agh, it’s that time of year when colds and flu decide to rear their ugly heads and ruin your plans. Try this Khow Suey recipe to see off nasty germs the tasty way!

The best way to tackle a cold and flu is not to let it take hold and fester. Start boosting your immunity from the outset and you’ll beat it in no time. A good way to do that is by indulging in what is thought to be nature’s penicillin, a bowl of chicken soup, with noodles thrown in for good measure. This Burmese take on classic cold-busting grub with ginger, garlic, healing spices, mushrooms and coconut milk will chase away those winter blues.

There are many different versions of this recipe, but the heart of the dish is meat curried in coconut milk served with noodles and numerous condiments (garlic, boiled eggs, peanuts, potato sticks). This is a simpler version, as well as being gluten-free, there is no added salt and you can easily omit the chicken if you are vegan. Khow Suey is wonderful fiery comfort food for when you have a cold or flu, make a massive batch of it, while you still have the strength, or try bribing someone who loves you to cook it, use the ‘I’m not feeling well’ card.

Khow Suey

Serves 4

1tbsp coconut oil
1 medium onion chopped
1 tomato, diced
1tbsp ginger, grated
1tbsp garlic, chopped
2 Thai green chilies finely sliced (optional, with or without seeds)
1tbsp Thai red curry paste
1tsp curry powder
½ tsp each of cinnamon, ground cumin, ground coriander, turmeric, cayenne (optional for more spice) and nutmeg
3 cups low sodium broth
4 organic skinless chicken thighs
Coconut milk
1tbsp coconut sugar
Bunch of basil leaves
2 spring onions chopped
120g mushrooms (choose your type)
100g brown rice noodles (cooked to packet instructions)
Fresh coriander and lime to serve

Heat oil on a medium low heat, add onions and cover for 15 minutes or until nice and brown. Add the tomato and cover for another 15 minutes turning the heat up a little.

Stir in ginger, garlic, chili and sauté briefly.

Stir in curry paste, ground spices and sauté briefly, once the spices let off their fragrance add a quarter cup of stock and the chicken thighs and coat them well. Fry in mixture like this for about five minutes.

Mix in the rest of the chicken stock, coconut milk and bring to a boil. Add sugar, basil leaves, spring onions and mushrooms and simmer until thighs are cooked through.

To serve, add the brown rice noodles, coriander and a squeeze of lime.

Tip: Chop your onions and get them going first, while they brown, do the rest of your prepping.