Ohn No Khao SweCoconut Chicken Noodle Soup

Name: Ohn No Khao Swe (Coconut Chicken Noodle Soup)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Myanmar (Burma)
Ingredients: 500 g Chicken Thigh (cut into bite-size pieces); 1200 ml Water; 600 ml Coconut Milk; 150 g Onion (finely chopped); 20 g Garlic (finely chopped); 15 g Fresh Ginger (finely chopped); 10 g Curry Powder; 5 g Turmeric Powder; 30 g Chickpea Flour; 30 ml Vegetable Oil; 20 ml Fermented Fish Sauce; 6 g Salt; 400 g Egg Noodles; 4 pcs Egg (hard-boiled); 20 g Fresh Coriander (roughly chopped); 4 g Chili Powder; 2 pcs Lime (cut into wedges)

A rich, gently spiced noodle soup with tender chicken in a coconut broth. Finished with egg, fresh coriander, lime, and chili, it has the warming, rounded flavor that makes Myanmar-style coconut noodle soups so comforting.

Prep

25m

Cook

40m

Serves

Estimated

Nutrition

Per serving

1217kcal

Calories

60g

Protein

68g

Fat

97g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

500g
Chicken Thigh (cut into bite-size pieces)
1.2l
Water
600ml
Coconut Milk
150g
Onion (finely chopped)
20g
Garlic (finely chopped)
15g
Fresh Ginger (finely chopped)
10g
Curry Powder
5g
Turmeric Powder
30g
Chickpea Flour
30ml
Vegetable Oil
20ml
Fermented Fish Sauce
6g
Salt

Noodles

400g
Egg Noodles

Topping

4pcs
Egg (hard-boiled)
20g
Fresh Coriander (roughly chopped)
4g
Chili Powder
2pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft.
02
Add the garlic, fresh ginger, curry powder, and turmeric powder, and cook until fragrant.
03
Add the chicken thigh and stir until the outside loses its raw color.
04
Pour in the water and bring to a gentle simmer. Cook until the chicken is tender.
05
Stir in the coconut milk and fermented fish sauce. Keep the soup at a gentle simmer.
06
Whisk the chickpea flour with a little hot broth until smooth, then stir it back into the pot. Simmer until the broth thickens slightly. Season with the salt.
07
Cook the egg noodles until just tender, then drain and divide among bowls.
08
Halve the eggs and prepare the fresh coriander, chili powder, and limes.
09
Ladle the hot coconut chicken soup over the noodles. Top with the eggs, fresh coriander, and a little chili powder, and serve with the limes on the side.

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