Burmese Khao Suey with njh sauces and condiments

Serves: 5-6

You’ll need:

      • Chicken Stock (Boil 500 gms Chicken Thighs in 6 cups water with an onion sliced, ginger slices, spring onions with bulbs sliced and lemongrass if you have it. Add half tbsp rock salt. Cook until it comes down to 4 cups. Strain and keep the liquid. Take the chicken pieces and cut them into bite sized pieces and use them in the recipe.
      • 2 packets egg noodles or rice noodles

For the soup:

      • 500 gms cooked chicken, diced
      • 1 tbsp ginger-garlic paste, freshly poun
      • 1 packet Dabur coconut milk
      • 3 tbsp roasted gram flour
      • 1 1/2 tbsp njh Mothership’s Meat/Seafood/Vegetable Spice Mix
      • 1/2 tsp turmeric
      • 1/2 onion, sliced
      • 2 1/2 tbsp coconut oil
      • 4 cups chicken stock
      • 1 tbsp fish Sauce or 1/2 tbsp Salt

To use as garnish:

      • njh Prik Nam Pla
      • njh Hot Travelling Chillies
      • njh Thai Chilli Oil
      • njh Crispy Fried Garlic
      • njh Crispy Fried Onions
      • Crispy fried potatoes
      • Crispy fried noodles
      • Chopped spring onions
      • 4 eggs boiled & chopped
      • Sliced lemon



      • In a clay pot take 2 1/2 tbsp coconut oil. Add the onions and sauté. Add the turmeric. Add the ginger- garlic paste and then the njh Mothership’s Spice Mix. Roast it. Add the toasted gram flour and continue sautéing.
      • Add the cooked chicken and mix. Add fish sauce or salt. Then add the coconut milk and lastly the stock. Adjust salt to taste. Bring it to a boil.
      • Cook the noodles as per instructions on the packet
      • To assemble, in a bowl, take the noodles and add the gravy with chicken.
      • Add the garnish as per your taste and enjoy!

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