1. Recipes

How to Make Burmese Chicken-Coconut Soup (Ohn No Kyawswe) - A Step-by-Step Guide

Burmese cuisine is a fusion of flavors and influences from various neighboring countries, resulting in a unique and delicious culinary tradition. One standout dish from this cuisine is the Burmese Chicken-Coconut Soup, also known as Ohn No Kyawswe. This soup is a creamy and fragrant coconut-based broth that is packed with tender pieces of chicken, noodles, and a variety of flavorful toppings.

One of the key ingredients in this recipe is the use of coconut milk, which gives the soup its...

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Ingredients

  • ½ onion, chopped
  • 1 (1-inch) piece fresh ginger root, peeled and chopped
  • 2 cloves garlic, chopped
  • ¼ 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 ½ onions, halved and thinly sliced
  • ½ teaspoon ground turmeric
  • 2 teaspoons paprika
  • ½ 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 (Optional)
  • 1 cup crispy fried rice noodles (Optional)
  • 1 pinch curry powder, or to taste (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 5 mins
  • Servings: 5

  • Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and purée until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
  • Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
  • Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in turmeric, paprika, and cayenne pepper.
  • In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion, and ginger purée, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that flour doesn't clump.
  • Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
  • Stir in coconut milk and cook just until heated through. Divide soaked rice noodles among 5 large soup bowls. Ladle soup over rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

    • Nutrition

    712 cal.

    • Total Fat: 25g
    • Saturated Fat: 12g
    • Cholesterol: 143mg
    • Sodium: 842mg
    • Total Carbohydrate: 98g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 25g
    • Vitamin C: 31mg
    • Calcium: 106mg
    • Iron: 5mg
    • Potassium: 555mg

    Categories

    Soup recipes
    Chicken recipes
    Coconut recipes