Vegan Jackfruit Khow Suey

Vegan Jackfruit Khow Suey

  • Vegetarian
Khow Suey is a coconut noodle soup with its origins in Myanmar. A base is made from onion, garlic, ginger and curry spices to create a rich broth.
  • 50 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 6 People


  • 2 Knorr Organic Vegetable Stock Pot, dissolved in 500 ml hot water
  • 600 g flat rice noodles
  • 1 tinned jackfruit drained
  • 1/2 broccoli, cut into medium florets
  • 1/4 cauliflower, cut into small florets
  • 1 large onion, chopped
  • bamboo shoots, drained from 225 g tin
  • 3 red chillies
  • 1 piece of ginger, approx 2.5cm long, peeled and chopped
  • 300 ml coconut milk
  • 3 lime leaves
  • 1/2 tsp turmeric powder
  • 1 tsp roasted curry powder
  • 2 tbsps gram flour
  • 40 ml coconut oil, cold-pressed


  • 1/2 bunch of coriander leaves, finely chopped
  • 1/2 lemon, juice only

  1. Heat 30ml of the coconut oil in a large saucepan. Add the onions, garlic, ginger, turmeric and roasted curry powder and sauté until the onions are soft. Set aside to cool then grind to a paste using a small food processor or blender.

  2. Place a frying pan over a low-medium heat and add the gram flour. Toast for 3–4 minutes, then tip onto a plate and allow to cool. Once cool, grind it with the onion paste and the red chillies.

  3. Heat the remaining 10ml of coconut oil in a pan, add the ground paste and cook for 2–3 minutes. Add the lime leaves and then gradually whisk in the Knorr Organic Vegetable Stock Pot liquid.

  4. Bring to boil then add all the vegetables, including the jackfruit and cook until tender. Add the rice noodles to the broth and simmer for a few minutes until tender.

  5. Add the coconut milk and bring to a gentle boil. Finish with a squeeze of lemon juice and the chopped coriander. Serve immediately.

  6. Accompany with your choice of toppings such as finely sliced spring onions, fried onions, roasted peanuts, sliced red chillies, lemon wedges or boiled eggs.

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