Go Back
–+ servings
Burmese Ohn No Khao Swe coconut chicken noodle soup in a ceramic bowl.

Burmese Ohn No Khao Swe

No ratings yet
A creamy Burmese coconut chicken noodle soup with toasted aromatics and bright table garnishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Burmese
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.