Burmese Kitchen Recipes: How to Make Ohn No Khao Swe

Ohn no khao swe is a Burmese coconut chicken noodle soup: tender chicken and wheat noodles are served in a gently spiced coconut broth thickened with chickpea flour. Families and regions vary the seasonings and toppings, but this home-style version balances a creamy soup with lime, herbs, and crisp, savory garnishes.

Ingredients

4 large eggs (about 200 g total)
12 oz (340 g) dried wheat noodles, such as egg noodles
2 tbsp (30 ml) neutral oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
4 garlic cloves, finely chopped, about 12 g
1 tbsp (9 g) finely grated fresh ginger
1 tsp (2 g) ground turmeric
1 tsp (2 g) mild curry powder
1 tsp (2 g) paprika
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tbsp (15 ml) fish sauce
4 cups (950 ml) low-sodium chicken broth
1 can (13.5 oz / 400 ml) unsweetened coconut milk, well shaken
3 tbsp (24 g) chickpea flour (gram flour)
⅓ cup (80 ml) cool water, for the chickpea-flour slurry
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (1 g) ground black pepper
2 limes, cut into wedges, about 4 oz (115 g)
½ cup (8 g) loosely packed chopped cilantro
2 scallions, thinly sliced, about 30 g
½ cup (15 g) crisp fried onions
1–2 tbsp (15–30 ml) chili oil, for serving, optional

Instructions

Set a saucepan of water over high heat for the eggs. When it boils, lower in the eggs and cook for 10 minutes, until the yolk and white are firm. Transfer them to cold water, then peel and halve them once cool enough to handle. You can start the soup while the eggs cook so this time does not extend the overall cooking schedule.
Bring a second pot of water to a boil and cook the noodles according to the package directions, usually 4–6 minutes for dried wheat noodles. Drain them and rinse briefly under warm water to prevent sticking. Set aside. If they finish early, toss with a few drops of oil and keep covered.
While the eggs and noodles cook, heat the neutral oil in a large heavy pot over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent but not deeply browned. Stir in the garlic, ginger, turmeric, curry powder, and paprika. Cook for about 1 minute, just until fragrant; take care not to scorch the garlic or ground spices.
Add the chicken pieces and stir to coat them with the aromatics. Cook for 3–4 minutes, turning the pieces so their surfaces lose their raw appearance. Pour in the fish sauce and broth, scraping the bottom of the pot to release any browned bits. Bring the liquid to a gentle boil, then reduce the heat, cover partly, and simmer for 15–18 minutes. Stir once or twice so the chicken cooks evenly.
In a small bowl, whisk the chickpea flour with the cool water until smooth, with no dry pockets. Stir the coconut milk into the soup, then slowly pour in the slurry while stirring. Simmer gently, uncovered, for 8–10 minutes, stirring often as the broth thickens. Do not let it boil hard, which can make coconut milk look separated. Check several of the largest chicken pieces with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). If a piece is below that temperature, continue simmering and check again.
Season the broth with the salt and black pepper, then taste it. Add a little more fish sauce for savory depth, salt if needed, or a squeeze of lime at the table rather than adding all the lime to the pot. If the broth seems too thick, stir in hot broth or water a few tablespoons at a time. It should coat a spoon but still pour easily.
Divide the noodles among four warm bowls and ladle the chicken and coconut broth over them. Add a halved egg to each bowl, then finish with cilantro, scallions, crisp fried onions, lime wedges, and chili oil to taste. Serve right away, with extra lime and toppings on the table so everyone can adjust their own bowl.

Tips

Chickpea flour gives the broth its characteristic gentle thickness and a faintly nutty flavor. It is sometimes sold as gram flour in South Asian groceries. If you cannot find it, use 2 tbsp (16 g) all-purpose flour whisked into the same ⅓ cup (80 ml) water; the soup will be less nutty and slightly less traditional in flavor. Add it gradually and simmer long enough to cook away the raw flour taste.
Use full-fat, unsweetened coconut milk for the richest broth, and shake or stir the can before measuring. Light coconut milk makes a thinner, less creamy soup. Keep the heat gentle after adding it and stir regularly, especially around the bottom and edges of the pot.
Cut the chicken into similar-sized pieces so they finish together. Thigh meat is forgiving during simmering; chicken breast can be used, but check it early because smaller breast pieces may become dry if left cooking after they reach 165°F (74°C).
Keep noodles and soup separate until serving. Noodles left in the broth continue to absorb liquid, making leftovers overly thick. For a milder bowl, omit the chili oil and serve it separately; for a brighter finish, squeeze lime over each bowl just before eating.

Serving Suggestions

Serve the soup as a full meal while the broth is hot and the noodles are still springy. Offer small bowls of lime wedges, fried onions, scallions, cilantro, and chili oil so each person can build a bowl with the contrast they like: creamy broth, fresh herbs, crisp onion, and sharp citrus. A modest amount of each topping is enough; too much fried onion can overwhelm the delicate coconut flavor.

If you want a larger spread, pair the soup with a simple cucumber salad dressed with lime and a pinch of salt, or serve a plate of lightly cooked greens on the side. These additions provide a cool or fresh counterpoint without competing with the soup. The noodles and chicken make it filling, so extra bread or rice is usually unnecessary.

Variations

For a more aromatic broth, add 1 small cinnamon stick (about 3 g) while the chicken simmers, then remove it before serving. A pinch of crushed red pepper can go into the pot with the spices, though serving chili oil at the table gives better control over heat. Some versions use different combinations of turmeric, curry spices, and fish sauce, so adjust those elements to suit your pantry and preference rather than treating one seasoning balance as definitive.

For a vegetarian variation, replace the chicken with 14 oz (400 g) firm tofu, cut into cubes, and use vegetable broth in place of chicken broth. Brown the tofu separately or add it during the final 8–10 minutes so it warms through without breaking apart. The result will not have the same chicken flavor, so season carefully with salt and, if suitable for your diet, a little soy sauce. Keep the chickpea flour and coconut milk for the same creamy texture.

You can also change the noodle shape. Burmese wheat noodles are traditional, but dried egg noodles or another medium-width wheat noodle are practical choices. Rice noodles can work if wheat is unsuitable, although they have a softer, less chewy texture; cook them according to their package and keep them separate from the soup until serving. For a lighter garnish, use fresh sliced onion instead of crisp fried onion, knowing that it will add sharpness rather than crunch.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store the broth and chicken in a covered container and the cooked noodles, peeled eggs, and toppings separately. The soup keeps for 3–4 days in the refrigerator; cooked noodles are best within about 3 days, and the herbs and crisp onions are best kept fresh and added at serving time. If you will not use the soup within that period, freeze the broth and chicken in a freezer-safe container for up to 2 months for best quality. Coconut milk may separate slightly after thawing, but stirring during reheating usually brings the broth back together.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring until it is steaming throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid a hard boil, which can make the coconut broth look grainy. Add a splash of water or broth if it has thickened in storage. Warm the noodles separately in hot water, drain them, and put them in the bowl before adding the hot soup. Add lime and delicate toppings after reheating.

Frequently Asked Questions

What does ohn no khao swe mean?
It is the name commonly used for a Burmese coconut noodle soup. The name is associated with coconut milk and noodles, and recipes often include chicken, though ingredients and toppings vary by household and region. This version is a practical home-style preparation rather than a claim to represent every Burmese version.

Can I make the soup ahead?
Yes. Make the broth and chicken up to 3 days ahead, refrigerate promptly, and cook or store the noodles separately. Reheat the soup gently to 165°F (74°C), then assemble bowls with fresh lime, herbs, and crisp onions. Keeping the components separate helps the noodles retain their texture.

Can I use coconut cream instead of coconut milk?
You can, but coconut cream is richer and thicker, so the broth may become heavy. Use 1 cup (240 ml) coconut cream plus 2½ cups (600 ml) broth in place of the can of coconut milk and 4 cups of broth, then thin to your preferred consistency. Taste before adding extra salt because the reduced liquid can make the seasoning seem stronger.

Is the soup spicy?
The base recipe is mild. Curry powder and paprika add warmth and color rather than substantial heat, while chili oil is optional and served at the table. For a little heat throughout, add a small pinch of red pepper flakes with the spices; for a family meal with different preferences, leave the pot mild and offer chili separately.

What can I use if I do not have fish sauce?
Use 1 tbsp (15 ml) soy sauce as a convenient substitute, then taste before adding the listed salt. Soy sauce gives a different, less fish-forward savoriness and may darken the broth slightly. If you need a gluten-free option, check that the soy sauce is labeled gluten-free or use a suitable gluten-free tamari.

Why is my broth thin or lumpy?
A thin broth may need another few minutes of gentle simmering, since chickpea flour thickens as it cooks. For lumps, whisk the flour completely into cool water before adding it, then stream the mixture into the soup while stirring. If lumps remain, carefully blend a small amount of broth and return it to the pot, taking care around the hot liquid.

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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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