Burmese Coconut Chicken Noodle Soup | ohn-no-khao-swe
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The secret to making a great ohn-no-khao-swe is in the toppings. More specifically, in assembling your own bowl, just as you like it. If you do it right, in every bite you’ll find chicken, noodles, chili peppers, green onion, cilantro, eggs, lime juice, and fish sauce.
Servings
4 people
Servings
4 people
Burmese Coconut Chicken Noodle Soup | ohn-no-khao-swe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The secret to making a great ohn-no-khao-swe is in the toppings. More specifically, in assembling your own bowl, just as you like it. If you do it right, in every bite you’ll find chicken, noodles, chili peppers, green onion, cilantro, eggs, lime juice, and fish sauce.
Servings
4 people
Servings
4 people
Ingredients
  • 1-2 chicken thighs (boneless & skinless)
  • vegetable oil
  • 1 Tbsp hot paprika , or to taste
  • 1 Tbsp ginger root , grated
  • 1 Tbsp garlic , grated
  • 1 large shallot , sliced
  • 1/2 cup chickpea flour
  • 1 quart chicken broth
  • fish sauce , to taste (I used 3 Tbsp)
  • 15 oz coconut milk
  • 1 lb spaghetti (wheat noodles)
Garnish
  • 2 eggs , hard boiled (sliced)
  • fresh cilantro , torn
  • green onions , sliced
  • lime , wedges
  • lemons , wedges
  • fish sauce
  • chili sauce
Servings: people
Units:
Instructions
  1. First fry the chicken in hot oil. This can take ten minutes per side to get a good sear. Meanwhile, grate the ginger, garlic and slice the onion. Whistle a little, if you can.
  2. Once the chicken is brown on both sides, sprinkle on the paprika, ginger, and garlic. Cook for a minute, until fragrant. Then add the beautiful shallot and cook a few minutes to soften. The shallot will add sweet goodness to the curry and balances the heat from the hot paprika.
  3. Sprinkle on the chickpea flour and, to prevent lumps, stir. This will ensure that everything is coated and all the flour is moistened. The chickpea flour will thicken the curry and add a slightly earthy background flavor. Now for the liquids. Pour on stock, coconut milk, and fish sauce – instead of salt (I used quite a bit since my chicken stock is low sodium).
  4. Simmer 30 minutes, breaking the chicken into smaller pieces with a wooden spoon. If the sauce gets too thick, thin it out with stock or water. If it seems a bit thin, make a slurry with some more chickpea flour and stir it in.
  5. Meanwhile, cook the noodles and hard boiled eggs. Slice up a rainbow of garnishes.
  6. Let everyone assemble their ohn-no-khao-swe.