Ohn No Khao Swe, often dubbed Burmese chicken coconut noodle soup, is a cherished dish from Myanmar, renowned for its creamy, aromatic broth and vibrant garnishes. This comforting meal features egg noodles in a rich coconut curry broth, spiced with turmeric, ginger, and garlic, then topped with crispy noodles, boiled eggs, and fresh herbs. Popular in Yangon and Mandalay, Ohn No Khao Swe reflects Myanmar’s culinary diversity, blending Chinese and Indian influences. Follow this step-by-step recipe to create an authentic Ohn No Khao Swe at home, perfect for a soul-warming experience.
Ingredients (Serves 4-6)
For the Chicken and Broth:
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 4 cups chicken stock
- 1-inch piece fresh ginger, sliced
- 2 cloves garlic, smashed
- 1 small onion, quartered
For the Soup Base:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tablespoons peanut oil
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (optional, for heat)
- 1 can (14 oz) coconut milk
- 2 tablespoons chickpea flour (besan), toasted
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt to taste
- 2 cups reserved chicken broth (from cooking chicken)
For the Noodles and Garnishes:
- 10 oz (300g) egg noodles (fresh or dried)
- ½ cup crispy fried noodles (store-bought or homemade)
- 2 hard-boiled eggs, halved
- ¼ cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 lime, cut into wedges
- ¼ cup fried shallots (optional, for crunch)
- 1 teaspoon chili oil or dried chili flakes (optional, for heat)
Equipment Needed
- Large pot
- Medium skillet
- Mortar and pestle or food processor
- Strainer or slotted spoon
- Tongs
- Measuring cups and spoons
- Spice grinder or skillet (for toasting chickpea flour)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine the chicken thigh pieces with 1 tablespoon soy sauce, 1 teaspoon ground turmeric, and 1 teaspoon paprika. Mix well to coat the chicken evenly. Let it marinate for 15-20 minutes while you prepare the other ingredients. This step enhances the chicken’s flavor and gives it a golden hue, a hallmark of Ohn No Khao Swe’s vibrant broth.
Step 2: Cook the Chicken and Make Broth
In a large pot, add the marinated chicken, 4 cups chicken stock, sliced ginger, smashed garlic, and quartered onion. Bring to a boil over medium heat, then reduce to a simmer. Cook for 20-25 minutes, or until the chicken is tender and cooked through. Skim off any foam that rises to the surface. Using tongs, remove the chicken pieces and set aside to cool slightly. Strain the broth, discarding the solids, and reserve 2 cups for the soup. Shred the chicken into bite-sized pieces and set aside.
Step 3: Toast the Chickpea Flour
Toasted chickpea flour thickens the soup and adds a nutty depth. In a dry skillet over medium heat, toast 2 tablespoons chickpea flour for 5-7 minutes, stirring constantly, until it turns golden brown and smells nutty. Remove from heat and set aside to cool. This step is essential for achieving the creamy texture of Ohn No Khao Swe without using dairy.
Step 4: Prepare the Aromatic Paste
In a mortar and pestle or food processor, blend the chopped onion, minced garlic, and minced ginger into a coarse paste. This aromatic paste forms the flavor foundation of the soup, delivering the warm, fragrant notes typical of Burmese cuisine.
Step 5: Cook the Soup Base
Heat 2 tablespoons peanut oil in a large pot over medium heat. Add the aromatic paste, 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon ground coriander, and 1 teaspoon chili powder (if using). Sauté for 5-7 minutes, stirring occasionally, until the paste is fragrant and the onions soften. Stir in the toasted chickpea flour, mixing well to avoid lumps. Gradually pour in the coconut milk and 2 cups of reserved chicken broth, stirring constantly to create a smooth, creamy base. Add 1 tablespoon fish sauce and 1 teaspoon sugar, then bring to a gentle boil.
Step 6: Simmer the Soup
Reduce the heat to low and simmer the soup for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Add the shredded chicken back to the pot, stirring gently to incorporate. Taste and adjust seasoning with salt or additional fish sauce, aiming for a balance of creamy, savory, and slightly sweet flavors. If the soup is too thick, add a little more broth or water (¼ cup at a time) to reach your desired consistency.
Step 7: Prepare the Noodles
Cook the egg noodles according to package instructions, typically boiling for 4-6 minutes until al dente (fresh noodles may take less time). Drain and rinse under cold water to prevent sticking. Divide the noodles into individual serving bowls, creating a small nest in each.
Step 8: Prepare Garnishes
While the soup simmers, prepare the garnishes. Hard-boil 2 eggs (10 minutes in boiling water), cool, peel, and halve. If making crispy fried noodles, fry a small handful of egg noodles in hot oil until golden and crisp, then drain on paper towels. Alternatively, use store-bought crispy noodles. Chop fresh cilantro, slice green onions, and cut lime wedges for serving. If using fried shallots, prepare them by thinly slicing shallots and frying until golden and crisp.
Step 9: Assemble the Ohn No Khao Swe
Ladle the hot coconut soup over the noodles in each bowl, ensuring a generous amount of broth and chicken. Top each bowl with a halved boiled egg, a sprinkle of crispy fried noodles, chopped cilantro, sliced green onions, and a pinch of fried shallots (if using). Add a drizzle of chili oil or a pinch of chili flakes for heat, if desired. Serve with lime wedges on the side for a tangy burst.
Step 10: Serve and Customize
Serve Ohn No Khao Swe immediately, encouraging diners to squeeze lime juice over their bowl and mix in the garnishes to enhance the flavors. In Myanmar, this dish is often customized at the table, with each person adjusting the balance of tangy, spicy, and creamy elements. Enjoy with a spoon and fork, twirling the noodles and sipping the rich broth.
Tips for Success
- Sourcing Ingredients: Coconut milk, fish sauce, and egg noodles are widely available at supermarkets or Asian markets. Use fresh ginger and garlic for the best flavor. If chicken thighs are unavailable, substitute with chicken breast, though thighs are juicier.
- Vegetarian Option: Replace chicken with tofu or mushrooms and use vegetable stock with soy sauce instead of fish sauce for a plant-based version.
- Make Ahead: Prepare the soup base and cook the chicken a day in advance. Store in the fridge and reheat gently before serving. Cook noodles fresh for the best texture.
- Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or broth if needed. Noodles and garnishes are best prepared fresh.
Why You’ll Love This Recipe
Ohn No Khao Swe is a delightful blend of creamy, spicy, and tangy flavors, making it a standout in Myanmar’s culinary repertoire. The coconut broth, tender chicken, and aromatic spices create a comforting dish, while the garnishes add texture and freshness. This recipe is approachable for home cooks, using simple ingredients to deliver an authentic taste of Myanmar. Perfect for cozy dinners or gatherings, Ohn No Khao Swe brings the warmth of Burmese street food to your table, inviting you to savor every slurp.
Serving Suggestions
Serve Ohn No Khao Swe as a standalone meal, paired with a side of Burmese tea leaf salad (laphet) or a simple cucumber salad for freshness. A chilled glass of karkade (hibiscus tea) or a Burmese lime soda complements the creamy broth beautifully. For a festive touch, set out extra garnishes in small bowls, letting guests customize their bowls with more shallots, herbs, or chili oil. This dish shines in communal settings, reflecting Myanmar’s love for shared meals.
Cultural Significance
Ohn No Khao Swe, often compared to Northern Thailand’s khao soi, is a popular street food in Myanmar, especially in urban centers like Yangon and Mandalay. Its origins are debated, but it likely evolved from Chinese noodle soups, adapted with Burmese ingredients like coconut milk and chickpea flour. The dish’s name, “Ohn No” (meaning coconut milk), highlights its defining ingredient, while “Khao Swe” refers to the noodles. Often enjoyed at breakfast or lunch, it embodies Myanmar’s communal dining culture, with customizable toppings that allow diners to personalize their bowl, fostering connection over shared flavors.
