How to Make Burmese Ohn No Khauk Swe – Chicken Coconut Noodle Soup Asian Cooking Recipe Cuisine

Myanmar Chicken Coconut Noodle Soup (Ohn No Khauk Swe)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-8 Servings

3 tbsp fish sauce

3 tbsp soy sauce

3 cloves garlic, chopped

2-inch piece fresh ginger, peeled and grated

2 tsp ground turmeric

2 lbs boneless chicken fillets cut into 1-inch cubes

¼ cup vegetable oil

2 medium yellow onions, chopped

2 tsp ground paprika

Three 13 ½-ounce cans coconut milk (5 cups)

7 cups chicken stock

½ cup garbanzo bean flour whisked into ½ cup warm water to make a slurry

2 lbs fresh or 1 lb dried thin Chinese egg noodles

6 hard-boiled eggs, peeled and cut crosswise into ¼ - inch thick slices

4 tbsp ground dried chilies pan roasted until dark and fragrant

1 large sweet onion, cut into thin crescents and soaked in water

2 green onions, white and green parts, chopped

1 cup cilantro sprigs

3 limes, quartered

Fish sauce


Directions:

Combine fish sauce, soy sauce, garlic, ginger and turmeric. Add the chicken and mix well with the hands. Set aside.

In a heavy-bottomed pan heat the oil over medium-high heat. Stir in the onions and cook until soft and translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well coated.

Tumble in chicken and raise the heat to medium-high. Stir and cook chicken until no longer pink. Add coconut milk and stock and bring to a gentle boil. Reduce the heat to medium-low, cover and simmer gently for 20 minutes to allow flavors to meld.

Stir in slurry and return to a boil. Simmer over medium-low heat until thick like heavy cream. Taste and season. Reduce the heat to very low and keep warm until ready to serve. 


Cook noodles according to packaging directions and rinse under cold running water. Drain and place in bowl with a little oil to prevent sticking. Divide into individual bowls and add about 1 ½ cup sauce to each serving. Garnish with eggs, chilies, onions, cilantro, lime and fish sauce as desired.

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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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