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Khao Suey

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Instant Noodles Khao Suey
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Instant Noodles
Khao Suey
With Creamy Coconut Curry Broth

27 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Veg
Diet
Instant Noodles Khao Suey is a fast, pantry-friendly version of the classic coconut curry noodle bowl, built around technique rather than shortcuts. This recipe focuses on spice blooming, controlled coconut milk simmering, and texture layering using crispy noodles. The result is a creamy yet light broth where instant noodles absorb flavour without turning mushy.

Ingredients

UNITSIngredients
2 packsInstant wheat noodles (without seasoning sachet)
2 tablespoonsCoconut oil
1 tablespoonGarlic, finely chopped
1 tablespoonGinger, finely chopped
1 mediumOnion, finely sliced
2 teaspoonCurry powder
½ teaspoonRed chilli powder
¼ teaspoonTurmeric powder
1½ cupsCoconut milk
1 cupWater
1 teaspoonSoy sauce
to tasteSalt
1 tablespoonLime juice
2 tablespoonsFresh coriander leaves, finely chopped
½ cupCrispy fried noodles (from the same instant noodles)

Follow
Directions

Description - Step 1

Crisp the noodles

Break one portion of instant noodles into small pieces. Heat the coconut oil in a deep pan and fry the broken noodles over medium heat. Stir continuously so they brown evenly without burning. Remove once golden and drain on an absorbent paper towel to lock in crunch.

Step 1
Crisp the noodles
5 Minutes
Step 2
Cook base noodles
4 Minutes
Step 3
Build flavour base
5 Minutes
Step 4
Bloom spices
2 Minutes

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