Burmese coconut chicken noodle soup, often called ohn no khao swe, is a Myanmar noodle dish built around chicken simmered in a gently spiced coconut broth. Chickpea flour gives the soup body, while wheat noodles, lime, herbs, and crisp toppings bring contrasting textures and flavors. Recipes vary by household and region; this version aims for a balanced, approachable bowl without treating any one garnish or seasoning as mandatory.
Ingredients
- 12 oz (340 g) dried wheat or egg noodles
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 4 garlic cloves, minced, about 12 g
- 1 tbsp (15 g) finely grated fresh ginger
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) cayenne pepper, or less to taste
- ⅓ cup (40 g) chickpea flour, also called gram flour
- ½ cup (120 ml) cold water, for mixing with the chickpea flour
- 6 cups (1.4 L) low-sodium chicken stock
- 2 cups (480 ml) unsweetened full-fat coconut milk, well shaken
- 2 tbsp (30 ml) fish sauce
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 4 large eggs, for serving
- 2 limes, cut into wedges, about 120 g total
- ½ cup (15 g) chopped cilantro leaves
- 4 scallions, thinly sliced, about 40 g
- ½ cup (25 g) crispy fried onions or shallots
- ½ cup (20 g) crisp fried noodles, optional
- 2 tbsp (30 ml) chili oil, optional, for serving
Instructions
- Prepare the ingredients. Chop the onion, mince the garlic, grate the ginger, and cut the chicken into evenly sized pieces so it cooks at the same rate. In a small bowl, whisk the chickpea flour with the cold water until smooth; set it aside. Measure the spices and shake or stir the coconut milk until its thick cream is evenly mixed in.
- Boil the eggs while the soup cooks. Place the eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then cover, turn off the heat, and leave for 10 minutes. Transfer the eggs to cold water. Once cool enough to handle, peel and halve them. For whole boiled eggs, cook until the yolk and white are firm.
- Soften the aromatics. Heat the oil in a large, heavy pot over medium heat. Add the onion and cook for about 5 minutes, stirring frequently, until soft and translucent but not deeply browned. Stir in the garlic and ginger and cook for 1 minute, just until fragrant. Add the turmeric, paprika, cayenne, and black pepper; stir for 30 seconds so the spices coat the onion without scorching.
- Brown the chicken. Add the chicken pieces and salt. Stir and cook for 5 to 6 minutes, turning the pieces so their surfaces lose their raw appearance and pick up the seasoned oil. They do not need to be fully cooked yet. If the pot looks dry or the spices begin sticking, lower the heat and add a tablespoon of stock.
- Thicken and simmer the broth. Whisk the chickpea-flour mixture again, then pour it into the pot while stirring. Cook for 1 minute. Gradually stir in the chicken stock, followed by the coconut milk and fish sauce. Bring the soup just to a gentle simmer, stirring along the bottom of the pot. Lower the heat and simmer uncovered for about 20 minutes, stirring occasionally. Avoid a hard boil, which can make a coconut broth look oily or separated.
- Check the chicken and season. Check a large piece of chicken with an instant-read food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). If it has not reached that temperature, simmer for a few more minutes and check again. Taste the broth and adjust the salt or fish sauce. It should be savory, rounded, and lightly spiced, with room for the lime and chili added at the table.
- Cook the noodles separately. While the soup simmers, cook the noodles in a separate pot of boiling water according to the package directions, usually 5 to 7 minutes. Drain and rinse briefly with warm water to remove excess starch and prevent them clumping. Keeping noodles out of the soup pot also makes it easier to control their texture and store leftovers.
- Assemble each bowl. Divide the warm noodles among six bowls. Ladle over the hot chicken and broth, making sure each portion gets chicken. Add half an egg to each bowl, then finish with cilantro, scallions, crispy fried onions or shallots, and crisp noodles if using. Serve lime wedges and chili oil on the side so everyone can adjust the sharpness and heat.
Tips
- Use chickpea flour if you can find it. It is a traditional, practical thickener for this style of soup and adds a mild, nutty taste. It is usually sold in South Asian grocery stores as gram flour or besan. If it is unavailable, substitute 3 tablespoons (24 g) all-purpose flour whisked with the same ½ cup (120 ml) cold water. The broth will still thicken, but it will lack chickpea flour’s distinctive flavor. Avoid adding dry flour straight to the hot pot, since it can form lumps.
- Choose full-fat, unsweetened coconut milk. Light coconut milk makes a thinner, less creamy broth, and sweetened coconut milk is not suitable here. If using light coconut milk, expect a lighter soup and do not try to compensate by boiling it hard; that can affect the texture without recreating the richness.
- Keep the simmer gentle. A steady, quiet simmer cooks the chicken through and gives the chickpea flour time to thicken the stock. Stir now and then, especially across the bottom and corners of the pot. If the soup becomes thicker than you like, loosen it with a little warm stock or water before serving.
- Make the components ahead, not the assembled bowls. The broth can be cooked in advance and the toppings prepared separately. Keep noodles apart from the soup until serving; noodles left sitting in broth absorb liquid and become soft. Add lime at the table rather than cooking it into the pot.
Serving Suggestions
Serve the soup hot with a small platter of toppings so each person can finish a bowl to taste. Lime is especially useful: a squeeze brightens the rich coconut broth and balances its savory seasoning. Scallions and cilantro add fresh, green notes, while crispy onions or shallots contribute sweetness and crunch. Chili oil brings heat, and the optional crisp noodles add another crunchy texture. Start with a modest amount of each topping, then add more after tasting rather than overwhelming the broth at once.
For a more substantial meal, offer a simple side of sliced cucumber or a lightly dressed cabbage salad. A small dish of extra lime wedges, fish sauce, or chili oil lets guests adjust their own bowls. If serving family-style, keep the noodles, broth, eggs, and garnishes in separate dishes and assemble portions just before eating; this is particularly helpful when people want different levels of spice.
Variations
Adjust the heat: The cayenne in this recipe gives a mild background warmth. Leave it out for a gentler pot, or let diners add chili oil individually for a hotter bowl. Fresh sliced chilies can also be offered alongside the toppings, but they are not necessary for a flavorful broth.
Use chicken breast: Boneless chicken breast works, though it is leaner and can turn dry if simmered too long. Cut it into similar-size pieces and begin checking its temperature earlier; remove the pot from the heat as soon as the thickest pieces reach the poultry safe minimum of 165°F (74°C). Thighs are more forgiving and generally stay tender through the simmer.
Change the noodles: Dried wheat or egg noodles are easy to find and suit the soup well. If you cannot get them, use another plain wheat noodle of similar thickness. Rice noodles can be substituted, but they give the bowl a different texture and should be prepared according to their package directions, often by soaking rather than boiling.
Make it less rich: Replace ½ cup (120 ml) of the coconut milk with an additional ½ cup (120 ml) chicken stock. The broth will be less creamy, but the chicken, chickpea flour, and seasonings will still make a satisfying soup. Do not use coconut cream as a direct replacement for all the coconut milk; it is much richer and can make the broth heavy.
Storage and Reheating
For food safety, refrigerate the soup within 2 hours of cooking. Store the broth and chicken in a covered container and the noodles, eggs, and fresh toppings separately. The broth keeps for 3 to 4 days in the refrigerator; cooked noodles are best within 2 to 3 days, and peeled boiled eggs within 1 week when refrigerated. Keeping the noodles separate prevents them from soaking up the broth and turning mushy.
Reheat only the amount of broth and chicken you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring partway through. Heat leftovers to 165°F (74°C), checking with a food thermometer. If the broth thickens in the refrigerator, stir in a splash of stock or water as it warms. Warm the noodles separately in hot water, drain them, and assemble with freshly added toppings. The broth without noodles can be frozen in a freezer-safe container for up to 2 months for best quality; thaw it in the refrigerator before reheating, and do not freeze the assembled bowls.
Frequently Asked Questions
What is ohn no khao swe?
It is a Burmese, or Myanmar, coconut chicken noodle soup. The name is commonly associated with a coconut-milk broth served with noodles and chicken, though ingredients and toppings differ among cooks. This version uses chickpea flour to thicken the broth and serves the garnishes separately.
Is this soup very spicy?
No. The recipe uses only ½ teaspoon of cayenne, which gives a gentle warmth rather than a strongly hot soup. Omit it for a mild broth and put chili oil on the table so each person can decide how much heat to add.
Can I make the soup without fish sauce?
Yes. Replace the 2 tablespoons (30 ml) fish sauce with 1 tablespoon (15 ml) soy sauce, then taste before adding more salt. Soy sauce gives a different, less distinctly savory flavor, but it seasons the broth effectively. For a gluten-free option, choose a gluten-free soy sauce or tamari and check that the noodles are gluten-free too.
Why is my coconut broth grainy or separated?
A vigorous boil can cause coconut milk to separate, and chickpea flour can feel grainy if it is not whisked smooth or cooked long enough. Mix the flour with cold water before adding it, stir the soup as it comes to a simmer, and keep the heat low afterward. If a little oil separates, lower the heat and stir; the soup can still be served.
Can I make the broth ahead of time?
Yes. Cool and refrigerate the broth with the chicken promptly, within 2 hours, and use it within 3 to 4 days. Reheat it to 165°F (74°C), cook or warm the noodles separately, and add fresh herbs and crunchy toppings just before serving. Preparing the components separately keeps the noodles from absorbing the broth while it waits.
Related
- Burmese Banana Semolina Cake: A Coconut-Rich Bake Recipe
- Burmese Mohinga Recipe: Fish Noodle Soup
- Burmese Garlic Noodles with Lime and Crunchy Peanuts
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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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