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Burmese Chicken-Coconut Soup (Ohn No Kyawswe)
Burmese Chicken-Coconut Soup (Ohn No Kyawswe)
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Delicious Burmese coconut chicken noodle soup with a blend of spices, vegetables, and rice noodles for a flavorful and satisfying dish.
Ingredients:
  • 0.5 onion, chopped
  • 1 (1 inch) piece fresh ginger root, peeled and chopped
  • 2 cloves garlic, chopped
  • 0.25 cup water
  • 1 (16 ounce) package rice noodles
  • 1 quart lukewarm water, or as needed to cover
  • 1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes
  • salt and freshly ground black pepper to taste
  • 3 cups chicken broth, divided
  • 2 tablespoons chickpea flour
  • 2 tablespoons vegetable oil
  • 1.5 onions, halved and thinly sliced
  • 0.5 teaspoon ground turmeric
  • 2 teaspoons paprika
  • 0.5 teaspoon cayenne pepper
  • 1 cup coconut milk
  • 1 lemon, cut into wedges
  • 4 green onions, sliced on the bias, green and white parts
  • 2 hard-cooked eggs, sliced
  • 1 cup chopped fresh cilantro
  • 1 dash fish sauce, or to taste
  • 1 cup crispy fried rice noodles
  • 1 pinch curry powder, or to taste
Instructions:
  • Blend 1/2 chopped onion, ginger, garlic, and 1/4 cup water until smooth. Soak rice noodles in lukewarm water for 30 minutes.
  • Season chicken thighs with a hint of salt and black pepper, then set aside. In another bowl, whisk 1 cup of chicken broth into chickpea flour, and save the remaining 2 cups of broth for later.
  • In a skillet over medium-high heat, cook chicken pieces in vegetable oil until lightly browned. Remove chicken and set aside. Reduce heat to medium, add sliced onions, and cook until translucent. Then cook until dark brown, about 20 minutes. Stir in turmeric, paprika, and cayenne pepper.
  • Combine cooked chicken with pan juices, caramelized onions, onion and ginger purée, and 2 cups of chicken broth in a medium stockpot. Stir in chickpea flour and broth mixture swiftly to avoid lumps.
  • Bring the pot to a vigorous boil, then lower the heat and let it gently simmer without a lid for 15 minutes.
  • Gently mix in coconut milk and heat briefly. Divide soaked rice noodles among 5 large soup bowls. Pour soup over rice noodles. Top each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

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