Ohn No Khao Swe
A Burmese coconut soup with tender chicken and egg noodles, thickened with chickpea flour and served with lime and fresh herbs.
Ingredients
- boneless chicken thigh600 g
- egg noodles300 g
- coconut milk250 ml
- chickpea flour2 tbsp
- chicken broth750 ml
- onion2 pcs
- fresh ginger30 g
- garlic4 cloves
- vegetable oil2 tbsp
- water60 ml
- fish sauce2 tsp
- ground turmeric0.5 tsp
- salt1 to taste
- ground black pepper1 to taste
- chicken egg2 pcs
- fresh cilantro10 g
- green onion2 stalks
- lime1 pcs
- chili oil2 tbsp
Instructions
Cut the chicken thigh into pieces about 4 cm. Toss with 1 tsp fish sauce, salt and black pepper, cover and refrigerate for 20 minutes.
Thinly slice one onion; roughly chop the other. Roughly chop the ginger and garlic.
Heat vegetable oil in a large skillet. Fry the marinated chicken in batches for about 6 minutes until browned, then transfer to a plate. Over low heat, fry the thinly sliced onion for about 15 minutes until golden.
Blend the roughly chopped onion, ginger, garlic and water into a smooth purée.
Whisk the chickpea flour into 250 ml chicken stock until smooth. Pour the mixture into a pot, add the onion purée, fried onion, turmeric and the remaining chicken stock.
Add the coconut milk, bring the soup to a boil, reduce the heat and simmer uncovered for about 20 minutes, until the broth has noticeably thickened. Stir in the remaining fish sauce, and add salt and black pepper to taste.
Blanch or boil the egg noodles according to the package instructions, drain and divide among four bowls.
Pour the hot coconut soup over the noodles. Top with sliced hard-boiled eggs, cilantro and green onion, and serve with lime wedges and chili oil.
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