A recipe for Ohn No Khauk Swe (Burmese Chicken Coconut Noodle Soup)! Noodles are served in a flavorful chicken coconut broth spiced with turmeric and thickened with garbanzo bean flour.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Ohn No Khauk Swe
Ohn No Khauk Swe (ohn no khao swè, ohn no kauk swe) is a Burmese noodle dish with a spiced chicken coconut broth.
This recipe uses thin egg noodles, but I have seen others with rice noodles.
The Asian Grandmothers Cookbook
I found this recipe for Ohn No Khauk Swe (Burmese Chicken Coconut Noodle Soup) in The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, written by Pat Tanumihardja.
I actually had the opportunity to meet Pat a few months ago. We recently moved to Virginia and I was looking over the calendar of events at a nearby Whole Foods.
Her name was listed under a cooking demonstration for Healthy Asian Takeout at Home.
During the demo, she prepared the following recipes from her cookbook: Suan La Tang (Hot and Sour Soup), Wok-Fried Bok Choy, Pad Gkaprow Mu (Thai Basil Pork), and Long-Life Noodles.
It was so great to be able to see her in action and bring the recipes to life. Pat also has this blog: Pickles and Tea via the Smithsonian Asian Pacific American Center.
A Few Tips
When mixing the chicken into the sauce, wear gloves to keep your nails from being stained yellow by the turmeric.
Don’t hold back on the garnishes. They definitely add to the meal.
I topped the soup with sliced hard boiled eggs, soaked yellow onions, green onions, limes, and cilantro (I omitted the red pepper on my bowl due to pregnancy heartburn).
Other possible garnishes include fried noodles, fried onion or shallots, and bean fritters.
Fish sauce (nam pa, nam pla, nuoc mam, patis) is a condiment popular in Southeast Asian cooking. It is created by slowly fermenting fish (generally anchovies) in a salt water mixture, then pressing to produce a thin liquid. It has quite the strong smell, but provides a savory umami flavor.
Brands from different countries will vary a bit in taste and quality. Fish sauce is available in most Southeast Asian markets and even some larger grocery stores.
Garbanzo bean flour (besan, chickpea flour, gram flour) is a popular component in Burmese cuisine. It is made by grinding garbanzo beans into a powder and is used as a thickening agent or to make Burmese tofu.
I was able to find it in the gluten free section in the grocery store. It is also available in South Asian food markets and on Amazon: Bobs Red Mill Garbanzo Bean Flour.
Looking for more noodle-based soups?
Ohn No Khauk Swe (Burmese Chicken Coconut Noodle Soup) Recipe
Adapted from The Asian Grandmothers Cookbook
Ohn No Khauk Swe (Burmese Chicken Coconut Noodle Soup)
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon chopped garlic
- 2 tablespoons freshly grated ginger
- 2 teaspoons ground turmeric
- 2 pounds boneless chicken thighs or breasts cut into 1 inch cubes
- 1/4 cup vegetable oil
- 2 cups chopped yellow onions
- 2 teaspoons ground paprika
- 5 cups (three 13 1/2 ounce cans) coconut milk
- 7 cups chicken stock
- 1/2 cup garbanzo bean flour
- 2 pounds fresh or 1 pound dried thin Chinese egg noodles
- 6 hard boiled eggs peeled and cut crosswise into 1/4 inch thick slices
- 4 tablespoons ground dried red chilies pan roasted until fragrant
- 1 large sweet or red onion halved, cut into thin crescents, and soaked in water
- 2 green onions chopped
- 1 cup fresh cilantro
- 3 limes quartered
- Fish sauce to taste
- In a medium bowl, whisk together the fish sauce, soy sauce, garlic, ginger, and turmeric. Mix in the chicken using gloved hands.
- In a large pot, drizzle oil over medium high heat. Once thoroughly heated and shimmering, add the onions. Cook, stirring often, until softened and translucent, about 3 minutes.
- Mix in the paprika, then the chicken with marinade. Cook, stirring often, until all sides of chicken are browned, 4-5 minutes.
- Stir in the coconut milk and chicken stock. Stir constantly and once it begins to boil, reduce heat to medium low. Cover and simmer, stirring occasionally, for 20 minutes.
- In a small bowl, whisk the garbanzo bean flour with 1/2 cup warm water until smooth. Stir into the soup and bring to a boil. Continue to simmer over medium low heat until slightly thickened, 5-10 minutes. If too thin, add more garbanzo bean flour mixed with water. If too thick, add a little more water. Season with fish sauce or soy sauce to taste. Keep over low heat until ready to serve.
- Bring a large pot of salted water to a boil. Add noodles and cook just until al dente, just tender. Drain and rinse with cold water. Drizzle a little oil and mix to keep the noodles from sticking.
- Divide the noodles among serving bowls. Top with the chicken coconut soup. Garnish as desired with hard boiled eggs, red chili powder, soaked onions, cilantro, lime, and fish sauce. Serve immediately.