By Akshara
May 4, 2026
Khao Suey is the ultimate interactive meal; a fragrant, golden coconut milk broth that serves as a canvas for a variety of textures. This 30-minute version utilises gram flour (besan) to achieve a thick, restaurant-style consistency without hours of simmering. It’s a perfect balance of creamy, tangy, and spicy, making it a brilliant choice for a quick weeknight dinner that doesn't skimp on depth.
400ml coconut milk 250g noodles (egg or rice), cooked 2 tbsp gram flour mixed with 1/2 cup water 1 tbsp ginger-garlic paste 1 tsp each: turmeric and red chili powder The Toppings: Fried garlic, sliced shallots, cilantro, lemon wedges, and chili flakes.
Sauté the ginger-garlic paste with turmeric and chili powder in a large pot until fragrant.
Pour in the coconut milk and bring to a very gentle simmer.
Whisk in the gram flour slurry—this is the secret hack that gives the broth its nutty, thick body in record time. Simmer for 10 minutes.
Divide the cooked noodles into bowls and ladle the hot, aromatic coconut broth over them.
Serve immediately with the topping station. The more fried garlic and lemon you add, the more the flavours will pop.