Ohn No Khao Swe
A rich and creamy coconut milk noodle soup, Ohn No Khao Swe is a beloved comfort food in Myanmar. It features tender chicken simmered in a fragrant broth, served with noodles and a variety of flavorful toppings.
🧂 Ingredients
- 1 lb Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 tbsp Vegetable oil
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Paprika
- 0.5 tsp Chili powder(adjust to preference)
- 1 tbsp Fish sauce
- 1 tsp Salt(adjust to taste)
- 3 cups Chicken broth
- 1 can (400ml) Coconut milk
- 1 tbsp Chickpea flour(mixed with 2 tbsp water)
- 400 g Egg noodles
- 2 halved Boiled eggs(for garnish)
- 0.5 cup Crispy fried shallots(for garnish)
- 0.5 cup Chopped cilantro(for garnish)
- 0.5 cup Sliced green onions(for garnish)
- 1 for serving Lime wedges
- 0.5 cup Pickled mustard greens(chopped, optional for garnish)
👨🍳 Instructions
- 1
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until softened and golden brown, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Sprinkle in the turmeric, paprika, and chili powder, stirring constantly to toast the spices for about 30 seconds.
- 2
Add the chicken pieces, coating them evenly with the aromatic spice mixture. Cook for about 5 minutes until the chicken starts to brown slightly. Stir in the fish sauce and salt, ensuring the seasoning penetrates the meat. Pour in the chicken broth and bring the mixture to a gentle simmer. Cover and cook for 15 minutes, allowing the flavours to meld and the chicken to become tender.
- 3
In a small bowl, mix the chickpea flour with water to form a smooth paste. Stir the remaining chicken broth, coconut milk, and the chickpea flour mixture into the soup. Bring to a gentle simmer and cook for another 10 minutes, stirring occasionally, until the soup has thickened slightly. Do not boil vigorously, as coconut milk can separate.
- 4
While the soup simmers, cook the egg noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- 5
To serve, divide the cooked noodles among individual bowls. Ladle the hot soup over the noodles. Garnish with halved boiled eggs, crispy fried shallots, chopped cilantro, sliced green onions, and pickled mustard greens (if using). Serve immediately with lime wedges.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the chicken with ginger, garlic, turmeric, paprika, chili powder, fish sauce, and salt for at least 15 minutes before cooking.
- ✓Adjust the chili powder to your preferred level of spiciness.
- ✓If you can't find chickpea flour, you can omit it, but the soup will be less thick.
- ✓Ensure you don't overcook the noodles; they should be al dente.
🔄 Variations
- Use ground chicken instead of thighs.
- Add other vegetables like sliced carrots or bell peppers.
- For a vegetarian version, substitute chicken with firm tofu or mushrooms.