Burmese Ohn No Khao Swe (Coconut Chicken Noodle Soup)

Ohn No Khao Swe is a Burmese coconut chicken noodle soup built around a gently spiced, velvety broth and a table of bright garnishes.

Toast the aromatics and chickpea flour before loosening them with stock and coconut milk, then simmer the chicken until tender and finish each bowl with noodles and fresh toppings.

Keep the broth at a gentle simmer after adding coconut milk so it stays smooth rather than splitting.

Serving Suggestions

Serve hot with lime wedges, red onion, cilantro, fried garlic, and chili flakes so everyone can balance richness, freshness, and heat.

Recipe Notes

The broth can be made one day ahead; reheat gently and cook the noodles separately so they do not absorb all the soup.

Burmese Ohn No Khao Swe

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A creamy Burmese coconut chicken noodle soup with toasted aromatics and bright table garnishes.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Burmese

Calories: 690

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Soup

• 2 tbsp neutral oil divided
• 1 large yellow onion finely chopped
• 4 cloves garlic minced
• 1 tbsp fresh ginger finely grated
• 2 tbsp chickpea flour sifted
• 1 tsp ground turmeric
• 4 cups chicken stock
• 1 can unsweetened coconut milk 13.5-ounce can
• 1.5 lb boneless skinless chicken thighs cut into bite-size pieces
• 2 tbsp light soy sauce
• 1 tsp fine salt or to taste

Noodles and Garnishes

• 12 oz thick wheat noodles cooked and drained
• 1 large red onion thinly sliced
• 0.25 cup fresh cilantro leaves and tender stems
• 2 tbsp fried garlic
• 2 large limes cut into wedges
• 1 tsp crushed red pepper optional

Equipment

• Large pot
• Dutch oven or deep skillet
• Chef’s knife
• Ladle

Method

 

Build the broth:

1. Warm 1 tablespoon of oil in a Dutch oven over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and ginger for 1 minute.
2. Stir in the chickpea flour and turmeric and cook for 1 minute. Whisk in the stock gradually until smooth, then add the coconut milk.
3. Add the chicken, soy sauce, and salt. Bring to a gentle simmer and cook for 18 to 20 minutes, stirring occasionally, until the chicken is tender and the broth is lightly thickened.

Finish and serve:

1. Meanwhile, cook the noodles according to the package directions, drain, and toss with the remaining oil.
2. Divide the noodles among four bowls and ladle over the hot chicken broth.
3. Top with red onion, cilantro, fried garlic, red pepper, and lime wedges. Serve immediately.

Nutrition

Calories: 690kcalCarbohydrates: 63gProtein: 39gFat: 32gSaturated Fat: 17gCholesterol: 115mgSodium: 1180mgFiber: 5gSugar: 8g

Notes

• Cook noodles separately for the best texture.
• Refrigerate broth for up to 3 days and reheat gently.