Egg noodle soup with coconut milk (Khow suey) from On the Curry Trail: Chasing the Flavor That Seduced the World (page 42) by Raghavan Iyer

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Notes about this recipe

  • Eat Your Books

    Can substitute aji amarillo chile paste for fresh aji amarillo chiles, and brown soybean paste for shrimp paste.

  • SpatulaCity on March 07, 2025

    Delicious and rich curry soup. I may have reduced for too long because after adding the noodles it was more of a thickly sauced pasta dish than a soup. Also personally I think 4oz of noodles per person is too large of a portion, and I’d cut that in half next time. Regardless - very tasty and the toppings brought a lot of diversity in tastes and textures as well. We also had just the “soup” over rice and it was wonderful that way too, in case you want a gluten free option.

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