Khao suey is a rich and indulgent curried bowl of coconut soup that is cooked with noodles and served with a delightful melange of garnishes. In fact, the garnishes remind me of the concept of deconstructed ramen. This dish was exported from Myanmar to Eastern India and I have fond memories of it from childhood. I never did have a clear recipe for those brimming bowls of goodness that my grandmother affectionately served up; however, over time I have created my own recipe using fresh rice noodles, which keeps the recipe gluten-free and also gives it a softer touch. It can be made with regular noodles if desired, and for a vegan version, you can use shitake mushrooms instead of the chicken. —Rinku Bhattacharya /Spice Chronicles
Test Kitchen Notes
WHO: Rinku Bhattacharya /Spice Chronicles is a spice-loving blogger who lives just outside of New York City.
WHAT: A spicy, coconutty soup to give everyday chicken soup a run for its money.
HOW: Chop up all the vegetables in your CSA share and simmer them with chicken and rice noodles in a rich coconut milk broth. Garnish with fresh vegetables and eggs, and slurp every last noodle.
WHY WE LOVE IT: The cozy, comforting nature of chicken noodle soup gets kicked up with spices, long rice noodles, and lots of vegetables—and gains creaminess and sweetness from coconut milk. We may never go back to the chicken broth-and-carrots stuff. —The Editors