Aromatic Burmese Coconut Chicken Noodle Soup
Known as Ohn No Kauk Swe, this Burmese classic offers a velvety, golden broth thickened with chickpea flour for a unique and satisfying texture. It is a perfect harmony of creamy coconut milk and savory spices, finished with vibrant toppings that make every bowl a personalized adventure.
Ingredients
- Chicken thighs, diced500 g
- Coconut milk400 ml
- Egg noodles300 g
- Chickpea flour4 tbsp
- Shallots, finely chopped3 stk
- Garlic, minced3 cloves
- Fresh ginger, grated1 tbsp
- Turmeric powder1 tsp
- Paprika1 tsp
- Fish sauce2 tbsp
- Chicken stock500 ml
- Hard-boiled eggs, halved2 stk
- Fresh cilantro and lime wedges for serving
Instructions
Heat oil in a large pot and sauté the shallots, garlic, and ginger until fragrant. Stir in the turmeric and paprika to release their vibrant colors and oils.
Add the diced chicken to the pot and cook until browned on all sides. Stir in the fish sauce for a deep umami base.
Whisk the chickpea flour with a little water to create a smooth slurry. Pour this into the pot along with the chicken stock and coconut milk, stirring constantly to avoid lumps.
Let the soup simmer gently for 15 minutes until the chicken is tender and the broth has thickened into a rich, creamy consistency.
While the soup simmers, boil the egg noodles according to package instructions. Drain and divide them into four deep bowls.
Ladle the hot coconut broth over the noodles. Top each bowl with half a boiled egg, fresh cilantro, and a generous squeeze of lime for the perfect zesty finish.
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