Khavsa | Khow Suey | Surat Street Food is a Burmese Coconut Soup, with a Surati twist. The soup is a hit at the Surat streets, the diamond city of Gujarat.
Surat is a food hub and the street food here is one of its kind. The Surati’s are masters with fusion and Khavsa is a perfect example. The first time I had Khow Suey was in a friend’s house who had migrated from Burma. And that was more than 45 years back. I remember jotting down the recipe and trying it. Ever since it became our favourite dish.
The original Khow Suey is both vegetarian and non-vegetarian, but let’s talk of the twist that the Surati’s have given it. The Surati’s have given it a new name Khavsa ! The soup is very runny and is served with Besan Papdi. Some vendors use the flour papdi too. The recipe and serving style change from vendor to vendor. I saw a couple of videos and adapted this recipe.
The Soup is delicious and tastes amazing with the Surati twist. The Schezwan sauce highlights it, giving it a real punch. Perfect Surati touch as they love spicy food. You get crunch from the Papdi and peanuts. All in all a recipe that is relished by all.
Ingredients for Khavsa
Coconut Milk: I normally use store-bought, but if you prefer homemade, you can go ahead and make it.
Garlic & Green Chilly: Chop them finely and adjust the chilly flavours as per your taste.
Gram Flour: Make sure to roast the gram flour perfectly. Raw gram flour will not taste good.
Noodles: I have simply boiled the noodles, but Spaghetti or Rice Noodles work well too.
Schezwan Sauce: I make a big batch and store it, but store-bought is equally good.
Spring Onions: We will use both the bulbs and the greens. They give a wonderful crunch.
Condiments: I have used Fried Peanuts, Besan Papri, Bhel Poori ka Poori. You can also add chopped tomato, fried noodles or any crunchy farsan.
How to make Khavsa | Khow Suey | Surat Street Food
Heat oil, add chopped garlic, green chilly and besan. Roast on slow flame till the besan is slightly pink and roasted. Do not roast on high flame as the besan will become dark and the flavours will change.
Next, add coconut milk and stir continuously till the besan and milk are well mixed.
Now add water to get the perfect soupy consistency. Add salt and let the soup come to a rolling boil.
Switch off the flame, the soup is ready.
Remember we can boil the noodles side by side while the soup is cooking.
How to Serve Khavsa | Khow Suey | Surat Street Food
Take a serving bowl.
Add some boiled noodles ( about 1/4 cup per person ) and about a tbsp of spring onion.
Sprinkle chaat masala, chilly flakes and drizzle some schezwan sauce, garlic sauce and lemon juice. Add the seasoning and sauces as per your preference.
Now pour the hot soup.
Sprinkle lots of papdi, fried peanuts and spring onions.
For a large gathering or a family dinner simply place the pot of soup bowl and all the condiments along with noodles on the side. Let everyone make their own bowl.
Variations & Substitutes
- Use Rice Noodles or even Spaghetti instead of Chinese Noodles .
- Besan Papdi or Maida Poori ( ones used for bhel or sev poori ) or even Namak Para works well .
- To make it more nutritious and filling add some boiled vegetables.
- Instead of garnishing with papdi , add it along with noodles , the taste is excellent either way.
- You can add condiments as per your taste.
Why Khavsa ?
It is filling and yet light.
It’s perfect as a meal.
It can be served for breakfast, lunch or dinner.
Easy to make.
Ready in under 20 minutes.
Surat Street Foods
Khavsa | Khow Suey | Surat Street Food is my post under Theme Street Food Special.
Khavsa | Khow Suey | Surat Street Food
For Coconut Soup
- 400 ml Coconut Milk
- 2 tbsp oil
- 5-6 Finely Chopped Garlic Cloves
- 2-3 Finely Chopped Green Chilly
- 1 Tbsp Gram Flour
- Salt to taste
- Boiled Noodles | Spaghetti
- Spring Onions finely chopped
- Fried Noodles
- Fried Peanuts
- Chilly Flakes
- Chaat Masala
- Garlic Chuntey
- Schezwan Chutney
- 1 tsp Lemon Juice
- Heat 2 tbsp oil and add garlic, green chilly, and gram flour. Roast on slow flame till the gram flour is light golden and lends a aroma.
- Now simmer the flame and add coconut milk and stir continuously.
- Add water as per requirement and salt as per taste. The soup is on the runny side. Stir well till it starts to boil. Let boil for 5-7 minutes.
- Coconut soup for khavsa is ready.
- Now in a serving bowl, add noodles and spring onions.
- Add garlic chutney, chaat masala, chilly flakes , schezwan chutney and lemon juice.
- Now pour hot coconut soup.
- Garnish with fried noodles , peanuts and papdi.
- Serve hot .