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4.3 from 9 votes

Ohn No Khao Swè (Burmese Chicken Coconut Noodle Soup)

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings: 4 Servings
Course: Soup
Cuisine: Burmese

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:
    Cup of Yum
  1. Place the chicken pieces in a large bowl.
  2. 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.
  3. Set aside for 20-30 minutes.
For the Soup:
  1. Place the chickpea flour in a medium bowl.
  2. Slowly add the water while whisking until the chickpea flour has dissolved. Set aside for 15 minutes.
  3. Place a large pot over medium heat and add the vegetable oil.
  4. Once thoroughly heated and shimmering, add the onions.
  5. Cook, stirring often, until the onions have softened and are starting to become golden around the edges.
  6. Add the chicken pieces with the marinade to the pot.
  7. Continue to cook, stirring often, until the chicken has browned on all sides.
  8. Stir in the paprika and red chili powder.
  9. Pour in the chicken stock. Once the liquid comes to a boil, reduce heat to medium low and simmer for 10 minutes.
  10. Season as desired with additional fish sauce and salt.
  11. Whisk the set aside soaked chickpea flour and slowly pour into the pot while stirring.
  12. Continue to simmer for another 5 minutes.
  13. Stir in the coconut milk. Season if needed to taste and simmer for another 5 minutes to heat through.
To Assemble:
  1. Place the thinly sliced shallots in a medium bowl. Cover with cold water and set aside for 10 minutes. Drain well.
  2. Bring a large pot of salted water to a boil. Add the egg noodles and cook, stirring often, until just tender.
  3. Drain, rinse, and divide between four bowls.
  4. Pour the finished chicken coconut soup over the noodles in each bowl.
  5. Garnish as desired with the shallots, hard boiled egg slices, green onions, cilantro, lime wedges, and ground red chilies.
  6. Serve immediately.