Burmese Food Recipes: Coconut Chicken Noodle Soup

Ohn no khao swè is a Burmese coconut chicken noodle soup, served with wheat noodles and bright, crunchy toppings. This home-style version combines chicken, coconut milk, chickpea flour, and warm spices for a silky, savory broth; Burmese cooks make it in many regional and family variations.

Ingredients

1 lb (450 g) dried wheat egg noodles
2 lb (900 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
2 tbsp (30 ml) neutral oil, such as canola oil
2 medium yellow onions (about 10 oz/280 g), finely chopped
6 garlic cloves (about 18 g), minced
1 tbsp (15 g) finely grated fresh ginger
2 tsp (5 g) ground turmeric
2 tbsp (12 g) mild curry powder
½ tsp (1 g) cayenne pepper, or less to taste
⅓ cup (40 g) chickpea flour, also called gram flour
4 cups (950 ml) low-sodium chicken stock
2 cans full-fat coconut milk, 13.5 oz (400 ml) each
2 tbsp (30 ml) fish sauce
1 tsp (6 g) fine salt, plus more as needed
¼ tsp (0.5 g) ground black pepper
4 large eggs
½ cup (50 g) thinly sliced scallions
½ cup (15 g) roughly chopped fresh cilantro
½ cup (25 g) crisp fried shallots
1 lime (about 2 oz/55 g), cut into wedges
Chili oil, optional, for serving

Instructions

Prepare the toppings. Put the eggs in a small saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a boil, then cover the pan, remove it from the heat, and let the eggs stand for 10 to 12 minutes. Transfer them to cold water, peel once cool, and cut them in half. For whole boiled eggs, cook until the yolk and white are firm. Set out the scallions, cilantro, fried shallots, and lime wedges so they are ready when the soup is served.
Mix the thickener. Place the chickpea flour in a bowl and gradually whisk in about 1 cup (240 ml) of the chicken stock. Whisk until smooth, with no dry pockets or lumps. This slurry gives the broth body; adding the flour directly to hot liquid can make it clump.
Start the curry base. Warm the oil in a large, heavy pot or Dutch oven over medium heat. Add the chopped onions and cook for 7 to 9 minutes, stirring regularly, until soft and translucent but not deeply browned. Add the garlic and ginger and cook for 1 minute, stirring so the garlic does not scorch.
Bloom the spices. Stir in the turmeric, curry powder, and cayenne. Cook for about 30 seconds, just until fragrant. Add the chicken pieces and stir to coat them well in the spiced onion mixture. Cook for 3 to 4 minutes, turning the pieces so their surfaces lose their raw appearance. They do not need to brown deeply at this stage.
Simmer the coconut broth. Pour in the chickpea-flour mixture and the remaining chicken stock, stirring as you go. Add both cans of coconut milk, the fish sauce, salt, and black pepper. Bring the pot to a gentle simmer, stirring and scraping the bottom. Lower the heat, partially cover, and simmer for 20 to 25 minutes, stirring every few minutes, until the chicken is tender and the broth has thickened slightly. Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the broth seems too thick, loosen it with a splash of stock or hot water.
Cook the noodles. While the curry simmers, bring a separate large pot of water to a boil. Cook the wheat noodles according to the package directions until tender but still springy; dried noodles often take about 5 to 8 minutes. Drain well. If the noodles are ready before the curry, toss them with a small splash of neutral oil to reduce sticking. Keep the noodles separate from the broth rather than cooking them in the curry pot, where they can absorb too much liquid and turn soft.
Taste and assemble. Taste the broth and adjust the salt or fish sauce if needed. Divide the noodles among six bowls and ladle the hot chicken and coconut broth over them. Add a half egg or more to each bowl, then scatter over scallions, cilantro, and fried shallots. Serve lime wedges alongside so each person can add fresh acidity, and offer chili oil separately for anyone who wants extra heat.

Tips

Keep the flour smooth. Whisk the chickpea flour with cool or room-temperature stock before it goes into the pot. If a few small lumps remain, whisk the broth briskly as it heats; avoid sprinkling dry flour over the simmering curry.
Choose the right coconut milk. Full-fat canned coconut milk gives the broth a rounded texture. Shake the cans before opening, or stir the thick cream into the liquid. Light coconut milk will work, but the soup will be thinner and less rich.
Adjust heat at the table. Curry powders vary in intensity, and cayenne can quickly dominate the coconut flavor. Begin with the measured amount or reduce it, then let diners add chili oil to individual bowls.
Cook noodles just before serving. Noodles continue to soften as they sit in hot broth. Keeping them in a separate pot also makes it easier to store and reheat leftovers without turning the noodles mushy.

Serving Suggestions

Serve the soup hot in wide, deep bowls, with a generous portion of noodles and enough broth to surround them. The toppings are more than decoration: scallions and cilantro add freshness, crisp shallots contribute crunch, and lime cuts through the coconut milk’s richness. Put the garnishes in small dishes on the table so everyone can build a bowl to taste. A little chili oil adds warmth without changing the whole pot.

For a fuller Burmese-inspired meal, offer a simple salad of sliced cucumber, tomato, and herbs dressed with lime and a pinch of salt. Keep the side light and crisp; the soup already brings noodles, chicken, and a rich broth. If you are serving a group, put the broth in a warm serving pot and let people add noodles and toppings as they eat. That approach helps each bowl stay hot and keeps the garnishes crisp.

Variations

Chickpea flour, or gram flour, is a useful traditional-style thickener in this version. It may be labeled besan at South Asian markets. If you cannot find it, use 3 tbsp (24 g) cornstarch whisked into ¼ cup (60 ml) cold water. The broth will thicken, but it will lack the mild, toasted legume flavor chickpea flour contributes. Add the cornstarch slurry gradually near the end of simmering and cook for 1 to 2 minutes, until the broth is glossy.

For a less rich soup, replace one can of coconut milk with 1½ cups (360 ml) additional chicken stock. The result will be lighter and less creamy, so taste for salt and fish sauce before serving. You can also use boneless chicken breast; cut it into similarly sized pieces and check it with a thermometer, removing it as soon as it reaches 165°F (74°C) to help keep it tender.

For a vegetarian variation, use vegetable stock and replace the chicken with 14 oz (400 g) firm tofu, cut into cubes, or 2 cups (330 g) cooked chickpeas. Omit the fish sauce and season with 1 tbsp (15 ml) soy sauce, adding more only after tasting. This changes the flavor from the savory, seafood-salted profile of the chicken version, but keeps the coconut broth and noodles at the center. Use wheat noodles without egg if you want the bowl to be egg-free, and omit the boiled-egg topping.

Storage and Reheating

For food safety, refrigerate the broth and noodles within 2 hours of cooking. Store them in separate airtight containers; the chicken and coconut broth keeps for 3 to 4 days in the refrigerator, and cooked noodles are best within 3 days. Keep the cut toppings separate, and refrigerate peeled boiled eggs in a covered container. For longer storage, freeze the broth without noodles for up to 2 months. Coconut milk can look slightly separated after thawing, but gentle stirring while reheating usually brings the broth back together.

Reheat only the amount you plan to serve. Warm the broth in a saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Add a splash of stock or water if it has thickened in the refrigerator. Reheat noodles briefly in boiling water or in a bowl of hot water, drain, and place them in fresh bowls before adding the broth. Avoid repeatedly cooling and reheating the whole pot, since that can soften the noodles and reduce their quality.

Frequently Asked Questions

What does ohn no khao swè mean? The name is commonly translated as coconut milk noodles, referring to the noodle dish’s characteristic coconut-based broth. Spellings differ when Burmese words are written in the Latin alphabet, so you may see variations in cookbooks and menus.

Is this soup very spicy? It is gently spiced rather than necessarily hot. Curry powder and cayenne vary from brand to brand, so start with the amount listed and serve chili oil on the side. You can omit the cayenne altogether without changing the broth’s basic method.

Can I make the broth ahead? Yes. Make the chicken broth up to 2 days ahead and refrigerate it promptly in a covered container. Reheat it to 165°F (74°C), cook or reheat the noodles separately, and assemble the bowls just before serving. Add fresh herbs and crisp shallots at the table.

What noodles can I use if I cannot find egg noodles? Dried wheat noodles are a convenient choice, but another medium-width wheat noodle will work. Follow its package timing and cook until tender but not collapsing. Rice noodles are also possible, though they make the dish different in texture and should be prepared according to their package directions rather than boiled like wheat noodles.

Can I leave out the fish sauce? You can omit it, especially for a vegetarian version, but the broth will lose some of its salty, savory depth. Replace it with soy sauce a little at a time, tasting as you go; soy sauce is not an exact flavor match, so avoid adding the full amount automatically.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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