Chicken Coconut Noodle Soup (Ohn No Khauk Swe)

Name: Chicken Coconut Noodle Soup (Ohn No Khauk Swe)
Total time: 1 h
Ingredients: 3 tablespoons fish sauce; 3 tablespoons soy sauce; 3 cloves garlic (chopped (1 tablespoon)); 2-inch piece fresh ginger (peeled and grated (2 tablespoons)); 2 teaspoons ground turmeric; 2 pounds boneless chicken thighs or breasts (cut into 1-inch cubes); ¼ cup vegetable oil; 2 medium yellow onions (chopped (2 cups)); 2 teaspoons ground paprika; Three 13½-ounce cans (5 cups) coconut milk; 7 cups chicken stock (see page 42); ½ cup flour whisked into ½ cup warm water garbanzo bean flour paste (make a smooth, runny paste); 2 pounds fresh or 1 pound dried fresh or dried thin Chinese egg noodles (like chow mein noodles); onion

A Burmese-style chicken and coconut milk noodle soup with a rich texture that falls somewhere between a soup and a gravy, served with a variety of toppings.

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Chicken Coconut Noodle Soup (Ohn No Khauk Swe)

Story

Ohn No Khauk Swe is a beloved Burmese comfort food that beautifully marries tender chicken with a luxuriously rich coconut milk broth. Served over a bed of soft noodles, its signature texture lands perfectly between a light soup and a hearty, creamy sauce. Traditionally enjoyed family-style with a colorful array of fresh garnishes and toppings, every bowl offers a deeply satisfying, aromatic taste of Myanmar's vibrant culinary heritage.

Ingredients

fish sauce 3 tablespoons

soy sauce 3 tablespoons

garlic (chopped (1 tablespoon)) 3 cloves

fresh ginger (peeled and grated (2 tablespoons)) 2-inch piece

ground turmeric 2 teaspoons

boneless chicken thighs or breasts (cut into 1-inch cubes) 2 pounds

vegetable oil ¼ cup

medium yellow onions (chopped (2 cups)) 2

ground paprika 2 teaspoons

coconut milk Three 13½-ounce cans (5 cups)

chicken stock (see page 42) 7 cups

garbanzo bean flour paste (make a smooth, runny paste) ½ cup flour whisked into ½ cup warm water

fresh or dried thin Chinese egg noodles (like chow mein noodles) 2 pounds fresh or 1 pound dried

onion

Instructions

Step 1

In a medium bowl, mix fish sauce, soy sauce, minced garlic, minced ginger, and turmeric powder. Add the chicken, and using gloved hands, mix well to coat. Let marinate and set aside.

Step 2

In a medium heavy-bottomed pot or Dutch oven, heat oil over medium-high heat until the oil surface shimmers slightly. Add the onion and stir-fry until soft and translucent, 3-4 minutes. Add the red chili powder and mix well.

Step 3

Add the chicken and turn to medium-high heat. Stir-fry until the chicken changes color, 4-5 minutes. Add coconut milk and chicken broth, stirring constantly to prevent lumps, and cook until it reaches a gentle simmer. Reduce to medium-low heat, cover, and simmer for 20 minutes to allow the flavors to meld.

Step 4

Stir in the chickpea flour paste and bring back to a boil. Simmer over medium-low heat until the sauce thickens to the consistency of heavy cream, 5-10 minutes. Adjust the consistency to your liking with broth or flour paste, and season with fish sauce or soy sauce. Keep warm and set aside.

Step 5

Before serving, cook the noodles in a large pot according to the package instructions. Rinse under cold water and drain, place in a bowl, and toss with a little oil to prevent sticking.

Step 6

Divide the noodles into bowls and ladle about 1.5 cups of broth over each bowl. Serve with eggs, chili, onion, cilantro, lime, and fish sauce to your liking.