Name: Ohn No Khao Swe (Coconut Chicken Noodle Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Burmese
Ingredients: 600 g chicken thighs (bone-in, skin on); 800 ml coconut milk; 500 ml chicken stock; 1 pcs onion (chopped); 5 cloves garlic; 20 g ginger; 1 tbsp turmeric powder; 2 tbsp chickpea flour (besan) (for thickening); 3 tbsp fish sauce; 60 ml vegetable oil; 500 g fresh or dried egg noodles; 100 g dried egg noodles (extra, for deep-frying crispy); 500 ml vegetable oil (for deep-frying); 4 pcs egg (hard-boiled and halved, for serving); 1 pcs lime (cut into wedges, for serving); spring onion and cilantro (a handful, chopped, for serving)

Method

Blend the aromatics

Blend the onion, garlic, ginger and turmeric into a smooth paste.

Fry the paste

Heat the oil in a pot and fry the paste over medium heat for six minutes until fragrant and darkened.

6 min

Brown the chicken

Add the chicken thighs to the paste and cook for five minutes, turning, until browned on the outside.

5 min

Simmer in coconut broth

Pour in the coconut milk and stock, bring to a gentle simmer, and cook for twenty-five minutes until the chicken is very tender.

Keep it at a gentle simmer, not a boil — coconut milk can split into an oily layer if it cooks too hard for too long.

25 min

Thicken the broth

Whisk the chickpea flour with a little water into a smooth slurry, stir it into the broth, and simmer for five more minutes until slightly thickened.

5 min

Season the broth

Stir in the fish sauce, taste, and adjust the seasoning.

For a vegetarian ohn no khao swe, swap the chicken for fried tofu and use a vegetable stock, seasoning with soy sauce instead of fish sauce.

Deep-fry crispy noodles

Heat the deep-frying oil to 180°C and fry a handful of noodles for one minute until golden and crisp, then drain on paper towels.

1 min

Cook the soft noodles

Boil the remaining noodles for three minutes until tender, then drain and divide between bowls.

3 min

Assemble and serve

Ladle the chicken and coconut broth over the noodles, top with crispy fried noodles and a boiled egg half, and serve with lime wedges, spring onion and cilantro.

Ohn No Khao Swe (Coconut Chicken Noodle Soup)

Ingredients

Method

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