Chicken Coconut Noodle Soup (Ohn No Khauk Swe

Name: Chicken Coconut Noodle Soup (Ohn No Khauk Swe
Cuisine: Chinese
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; coconut milk, Three 13½-ounce cans (5 cups); 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)

This Burmese-style coconut chicken noodle soup (Ohn No Khauk Swe) has a texture that falls between a light broth and braising sauce, and is served with a variety of toppings.

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Chicken Coconut Noodle Soup (Ohn No Khauk Swe

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

Instructions

Step 1

In a medium bowl, combine the fish sauce, soy sauce, minced garlic, grated ginger, and ground turmeric. Add the chicken, wear gloves and toss with your hands, and set aside to marinate.

Step 2

In a medium heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until the surface shimmers. Add the onions and cook until soft and translucent, 3–4 minutes. Stir in the paprika.

Step 3

Add the chicken and turn to medium-high heat, stir-fry until the chicken changes color, 4–5 minutes. Add the coconut milk and chicken stock, stirring constantly to prevent clumping, and bring to a gentle boil. Reduce to medium-low heat, cover, and simmer for 20 minutes to let the flavors meld.

Step 4

Stir in the garbanzo bean flour paste and bring back to a boil. Simmer on medium-low heat until the sauce thickens to the consistency of heavy cream, 5–10 minutes. Adjust the consistency with stock or flour paste to taste, and season with fish sauce or soy sauce. Keep warm.

Step 5

Just before serving, cook the noodles in a large pot according to the package directions. Drain and rinse under cold water, transfer to a bowl, and toss with a little oil to prevent sticking.

Step 6

Divide the noodles among bowls and ladle about 1.5 cups of the broth over each. Serve with eggs, chilies, onions, cilantro, lime, and fish sauce as desired.