• Bay leaves enhance the flavour and colour of any dish very quickly and deeply. Depending on your preference you may want to keep it in your soup right till the end, or you can remove it after letting it cook in your onions for a few minutes.
• This was the first time I cooked with wild rice, and I learned that what type of wild rice you used could change the estimation on how long it will take to cook in the soup, so keep an eye on it. Brown wild rice takes a bit longer to cook, compared to white wild rice. If you're using brown wild rice, you may need to add more chicken/vegetable stock and let it boil a bit longer, so the broth doesn't burn out.
• If you'd like to make this dish dairy-free as well, you can add more cornflour to thicken up the soup, and skip the fresh cream. The fresh cream will lighten the soup and make it creamier.
• You can use coconut cream instead of fresh cream, I haven't tried it for this particular recipe but it is another substitution option.

- METHOD WITH CHICKEN - 

1. Firstly, prep your main ingredients, wash and cube your chicken. Wash and slice your mushrooms, carrots, and onions as well. 
2. Next, marinate your cubed chicken in; red chilli paste, minced garlic, chicken spice, red chilli powder, cumin powder, turmeric, ginger, salt, pepper, and lemon juice. 
3. In a deep pot, heat up your oil on medium heat, before adding the sliced onions, and bay leaf. 
4. Once your onions start to soften (do not let them caramelize), add in your marinated chicken. Let the chicken brown on each side for a few seconds, before turning down the heat and letting the chicken cook for around 5 minutes. At the 1 - 2 minutes mark, I actually remove the bay leaf, this is a personal preference, remember keeping the bay leaf in longer enhances the flavour and colour of the dish deeply and quickly.
5. Next, add in your prepped mushrooms, carrots, chicken or vegetable stock, thyme, rosemary, parsley, and your rinsed raw brown wild rice. I used brown wild rice so it does take a bit longer to soften up, hence the more stock. Give a quick taste, you may need to add more salt and pepper, depending on your preference.
6. Give a stir, turn the heat up to a medium, and bring to a boil. Let it boil for around 30 - 35 minutes, before adding in your cornflour, this will help thicken your soup. Keep checking on your rice to see if it has softened up, before lowering the heat to a medium-low. What type of wild rice you use could change the estimation of how long it will take to cook, so keep an eye on it. You may need to make a judgement call and add either more water or chicken/vegetable stock if you see your broth is burning out and your rice isn't soft - this is just a heads-up. 
7. Once your rice is cooked, add in your fresh cream. Depending on how creamy you'd prefer your soup add 1/2 - 1 cup. Let your soup boil for another 5 minutes on medium heat.If you'd like to have it dairy-free (as I mentioned in the tips) you can add more cornflour to your broth and let it boil till it thickens. 
8. Finally, garnish with some fresh parsley, and serve hot. 

- METHOD WITHOUT CHICKEN - 

1. Firstly, prep your main ingredients, wash and slice your mushrooms, carrots, and onions. 
2. In a deep pot, heat up your oil on medium heat, before adding the sliced onions, red chilli paste, minced garlic, chicken spice (optional), red chilli powder, cumin powder, turmeric, ginger, salt, pepper, lemon juice, garlic, and bay leaf. 
3. Let the onions cook in the spices till they start to soften up, before turning the heat down low (do not let them caramelize). I actually remove the bay leaf before the next step, this is a personal preference, remember keeping the bay leaf in longer enhances the flavour and colour of the dish deeply and quickly.
4. Next, add your sliced mushrooms and carrots, vegetable stock, thyme, rosemary, parsley, and rinsed raw brown wild rice. I used brown wild rice so it does take a bit longer to soften up, hence the more stock. Give a quick taste, you may need to add more salt and pepper, depending on your preference.
5. Give a stir, turn the heat up to a medium, and bring to a boil. Let it boil for around 30 - 35 minutes, before adding in your cornflour, this will help thicken your soup. Keep checking on your rice to see if it has softened up, before lowering the heat to a medium-low. What type of wild rice you use could change the estimation of how long it will take to cook, so keep an eye on it. You may need to make a judgment call and add more water or vegetable stock if you see your broth burning out and your rice isn't soft - this is just a heads-up. 
6. Once your rice is cooked, add in your fresh cream - this is optional. Depending on how creamy you'd prefer your soup add 1/2 - 1 cup. Let your soup boil for another 5 minutes on medium heat. If you'd like to have it dairy-free (as I mentioned in the tips) you can add more cornflour to your broth and let it boil till it thickens. 
7. Finally, garnish with some fresh parsley, and serve hot. 

- PIN IT - 

- INGREDIENTS -

1 - 2 Cinnamon Sticks 

2 Cardamom Pods

1 Bay Leaf

1 tsp Freshly Grated Ginger 

1 tsp Freshly Crushed Garlic

1 tsp Turmeric

1/2 tsp Cumin Powder

1/2 tsp Coriander Powder

2 tsp Ground Red Chilies (adjust depending on personal heat preference)

1 - 2  tsp Ground Green Chilies (adjust depending on personal heat preference)

1/2 tsp Red Chili Powder

2 Tbsp Lemon Juice

1/2 tsp Salt 

1/2 tsp Ground Black Pepper

2 Tomatoes - grated

1 Tbsp Gram Flour/Chickpea Flour - Mixed in 1 cup of water

1 tin (250ml) Coconut Milk or Coconut Cream (If you're using coconut cream add in 1/2 cup milk so the consistency of the soup isn't so thick - but that depends on your preference)

Egg Noodles

- TOPPINGS TO SERVE WITH - 

 

Phyllo Pastry (samoosa pur pastry) - cut into pieces and fried till crispy

Fried Garlic Slices 

Fried Green Chili Slices 

Chili Flakes 

Boiled Egg 

Lemons

Fresh Coriander - garnish

Freshly Chopped Spring Onions - garnish

• Make your toppings and keep them ready, while you're cooking this meal.

- METHOD - 

- PIN IT - 

It is so easy to pin a recipe you like right onto your pinterest boards,

simply click on the picture and it will automatically take you to pinterest. 

When you share the picture the link shares as well,

which makes it easier for you and any one else to find the recipe.

- BEEHIND THE SCENES -

While taking my pictures I had a cute little visitor...

I hope everyone enjoys this Burmese Chicken Khow Suey (Khowse) recipe,

this coconut based broth and noodles and chicken combination,

is so delicious and especially perfect for winter.

I've shared some other soup based recipes on my blog before;

Vegetable Soup

Chicken and Sweetcorn Soup

Be sure to check out my social media, 

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1. Heat up the oil and sauté the onions with the ground ginger and crushed garlic. 
2. While your onions are caramelizing, marinate your chicken cubes in green chili paste, salt, pepper and lemon juice. 
3. Once your onions are soft and golden, add in your marinated chicken and brown for 1 - 2 minutes.
4. After 2 minutes, add in your chicken/vegetable stock powder and 1 cup of water, and cook your chicken on a medium heat.
5. Once your chicken is almost cooked after around 15 minutes (shouldn't take so long because the pieces are small cubes), add in around 4 - 5 cups of water and allow to boil for another 10 - 15 minutes. 
6. When your chicken has cooked, add in your; grated carrots, cream-style corn, whole kernel corn, and peppercorns.
7. Also add in your packet of vegetable soup powder and let it boil till your soup thickens up.
8. Finally, add in your fresh cream and bring to another boil for around 10 minutes. 
9. Once your soup is ready to serve, garnish with your chopped spring onions, fresh coriander and chopped garlic leaves.