Burmese
Ohn No Khao Swe
Burmese coconut chicken noodle soup thickened with toasted chickpea flour and finished with eggs, lime, herbs, and crisp shallots.
6 servings · 35 minutes prep · 55 minutes cook
Ingredients
Chicken coconut broth
- 1/3 cup besan
- 3 tbsp peanut oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely grated
- 1 tbsp finely grated fresh ginger
- 1 tsp ground turmeric
- 2 tsp paprika
- 1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
- 3 tbsp fish sauce
- 4 cups chicken stock
- 1 can full-fat coconut milk
Noodles and toppings
- 1 1/2 lb fresh egg noodles
- 4 large hard-boiled eggs, quartered, hard-boiled and quartered
- 1/2 cup fried shallots
- 4 scallions, thinly sliced
- 1 cup cilantro leaves
- 3 limes, cut into wedges
- 1/4 cup roasted chile oil
Directions
Make the broth
- Toast the besan in a dry Dutch oven over medium-low heat, stirring constantly, until nutty and one shade darker, 4 to 6 minutes. Transfer to a bowl and whisk with 1 cup of the stock until smooth.
- Heat the peanut oil in the pot over medium. Cook the onion until golden, about 10 minutes. Add the garlic, ginger, turmeric, and paprika for 1 minute.
- Add the chicken and fish sauce and stir until the chicken is opaque at the edges. Add the remaining stock and simmer gently until the chicken is tender and the thickest pieces reach 165°F (74°C), about 20 minutes.
- Whisk in the besan slurry, then the coconut milk. Simmer gently, stirring often, until the broth lightly coats a spoon, 8 to 10 minutes. Do not boil hard.
Cook noodles and assemble
- Cook the noodles in a separate pot according to package directions. Drain and divide among six deep bowls.
- Ladle over the hot chicken broth. Arrange the eggs, fried shallots, scallions, and cilantro on top. Serve with lime and chile oil for each person to balance their bowl.
