Ohn No Khao Swè (Burmese Chicken Coconut Noodle Soup)
User Reviews
4.3
9 reviews
Good
Ohn No Khao Swè (Burmese Chicken Coconut Noodle Soup)
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A recipe for Ohn No Khao Swè (Burmese Chicken Coconut Noodle Soup)! Tender egg noodles are served in a flavorful chicken coconut broth thickened with chickpea flour.
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Ingredients
Chicken:
- 1 pound (450 grams) boneless, skinless chicken thighs cut into 1/2 inch (1.25 centimeter) pieces
- 1 1/2 tablespoons (22 milliliters) fish sauce plus more as needed to season
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt plus more as needed to season
- 2 cloves garlic peeled and minced
- 1 inch (2.5 centimeter) fresh ginger peeled and grated
Soup:
- 1/4 cup (30 grams) chickpea flour
- 1/2 cup (120 milliliters) water
- 2 tablespoons (30 milliliters) vegetable oil
- 1 medium yellow onion peeled and diced
- 1 teaspoon ground paprika
- 1/2 teaspoon ground red chili powder
- 4 cups (1 liter) chicken stock
- 1 can (13.5 ounces, 400 milliliters) coconut milk
To Assemble:
- 2 shallots peeled and thinly sliced
- 1 pound (450 grams) fresh Chinese egg noodles or 8 ounces (227 grams) dried egg noodles
- 3 hard boiled eggs peeled and cut into slices crosswise
- 2 green onions sliced
- fresh cilantro
- 2 limes cut into wedges
- 2 tablespoons ground dried red chilies pan-roasted until fragrant
Instructions
For the Chicken:
- Place the chicken pieces in a large bowl.
- Add the fish sauce, turmeric, salt, garlic, and ginger. Use a spoon or gloved hands (the turmeric will stain) to toss everything together until well combined.
- Set aside for 20-30 minutes.
For the Soup:
- Place the chickpea flour in a medium bowl.
- Slowly add the water while whisking until the chickpea flour has dissolved. Set aside for 15 minutes.
- Place a large pot over medium heat and add the vegetable oil.
- Once thoroughly heated and shimmering, add the onions.
- Cook, stirring often, until the onions have softened and are starting to become golden around the edges.
- Add the chicken pieces with the marinade to the pot.
- Continue to cook, stirring often, until the chicken has browned on all sides.
- Stir in the paprika and red chili powder.
- Pour in the chicken stock. Once the liquid comes to a boil, reduce heat to medium low and simmer for 10 minutes.
- Season as desired with additional fish sauce and salt.
- Whisk the set aside soaked chickpea flour and slowly pour into the pot while stirring.
- Continue to simmer for another 5 minutes.
- Stir in the coconut milk. Season if needed to taste and simmer for another 5 minutes to heat through.
To Assemble:
- Place the thinly sliced shallots in a medium bowl. Cover with cold water and set aside for 10 minutes. Drain well.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook, stirring often, until just tender.
- Drain, rinse, and divide between four bowls.
- Pour the finished chicken coconut soup over the noodles in each bowl.
- Garnish as desired with the shallots, hard boiled egg slices, green onions, cilantro, lime wedges, and ground red chilies.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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