This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Khow suey is a coconut noodle soup with its origins in Myanmar (formerly known as Burma), where locals often eat it for breakfast. A base is made from onion, garlic, ginger, curry spices and gram flour, before being let down with stock and coconut milk to create a rich broth. Alfred gets creative with his other ingredients, using jackfruit and bamboo shoots to create a vegan version – feel free to do the same!
Get in touch