Burmese Coconut Noodles Recipe: Ohn No Khao Swe

Burmese coconut noodles, often called ohn no khao swè, are wheat noodles served in a gently spiced coconut broth with tender chicken. Chickpea flour gives the soup body, while lime, herbs, and crunchy toppings brighten each bowl; recipes and garnishes vary between cooks and regions.

Ingredients

12 oz (340 g) dried wheat noodles
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tbsp (15 ml) neutral cooking oil
1 large yellow onion (about 7 oz/200 g), thinly sliced
4 garlic cloves (about 12 g), finely chopped
1 tbsp (15 g) peeled, finely grated fresh ginger
2 tbsp (16 g) chickpea flour, also called gram flour or besan
1 tsp (3 g) ground turmeric
1 tsp (2 g) paprika
¼ tsp (0.5 g) cayenne pepper, or less to taste
4 cups (960 ml) chicken stock, preferably low-sodium
1 can (13.5 oz/400 ml) full-fat coconut milk, shaken or stirred smooth
1 tbsp (15 ml) fish sauce
1 tsp (4 g) granulated sugar
½ tsp (2.5 g) kosher salt, plus more to taste
¼ tsp (0.5 g) ground black pepper
1 cup (100 g) bean sprouts, rinsed and drained
⅓ cup (20 g) fried shallots
¼ cup (15 g) chopped fresh cilantro
2 medium limes (about 120 g), cut into wedges
1–2 tbsp (15–30 ml) chili oil, for serving (optional)

Instructions

Prepare the ingredients. Cut the chicken into even pieces so it cooks at a similar rate. Slice the onion, chop the garlic, grate the ginger, and measure the flour and spices. Set out the stock, coconut milk, fish sauce, sugar, and garnishes before you start cooking. This preparation takes about 25 minutes, including cutting and measuring.
Build the aromatic base. Set a large heavy pot or Dutch oven over medium heat and add the oil. Once it is warm, add the onion and cook for 5 minutes, stirring often, until softened and translucent but not deeply browned. Add the garlic and ginger and stir for 1 minute. If the garlic begins to brown, lower the heat; browned garlic can make the broth taste bitter.
Toast the flour and spices. Sprinkle the chickpea flour, turmeric, paprika, and cayenne over the onion mixture. Stir constantly for 2 minutes, scraping the bottom and sides of the pot. The flour should coat the aromatics and smell lightly toasted. Keep it moving so it does not scorch. This brief cooking also helps prevent a raw flour flavor in the finished soup.
Make the coconut broth and cook the chicken. Pour in the stock gradually, whisking or stirring as you go to break up any flour lumps. Add the coconut milk, fish sauce, sugar, salt, and black pepper. Bring the mixture to a gentle simmer, stirring once or twice, then add the chicken. Simmer uncovered for 20 minutes, maintaining small bubbles rather than a hard boil. Stir occasionally so nothing sticks. Check the thickest chicken pieces with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again.
Cook the noodles. While the chicken broth finishes, bring a separate pot of water to a boil. Cook the wheat noodles according to the package directions, aiming for tender noodles that still have a little bite; allow about 8 minutes for this recipe. Drain them well. If they will sit for more than a few minutes, toss them with a spoonful of broth to help keep them from clumping. Avoid cooking noodles directly in the soup: they absorb broth quickly and can turn soft in storage.
Adjust and serve. Taste the broth and add salt or fish sauce if it needs more savoriness, or a little lime at the table if you want a sharper finish. Divide the noodles among four bowls and ladle the hot chicken coconut broth over them. Top with bean sprouts, fried shallots, cilantro, lime wedges, and chili oil as desired. Serve promptly while the noodles are still springy and the toppings are crisp.

Tips

Whisk in the stock gradually. Chickpea flour can clump if a large amount of liquid hits it all at once. Add the first cup slowly while stirring until the mixture is smooth, then pour in the rest. If a few small lumps remain, whisk the broth before the chicken goes in.
Keep the simmer gentle. A rolling boil can make coconut milk look separated and can toughen chicken. The soup should have small, steady bubbles. If it gets too thick, stir in a little extra stock or water; chickpea flour continues to thicken the broth as it cooks.
Use the best flour substitute for your pantry. Chickpea flour gives the broth a mild, earthy flavor and is a characteristic thickener in many versions. If you cannot find it, use 1½ tbsp (12 g) all-purpose flour and toast it with the aromatics; the soup will be less nutty. For a gluten-free option, use 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water, stirring the slurry into the simmering broth near the end instead.
Season after tasting. Stock and fish sauce vary in saltiness, so the amount of salt needed can differ. Start with the listed amount, then adjust once the chicken is cooked. Lime is best squeezed over individual bowls rather than into the whole pot, where its acidity can change the broth’s texture.

Serving Suggestions

Set the garnishes out in small bowls and let everyone finish their own serving. Lime wedges, fried shallots, cilantro, bean sprouts, and chili oil bring contrasting acidity, crunch, freshness, and heat. A little of each is enough to balance the rich coconut broth, but diners can add more at the table without changing the seasoning of the entire pot.

Serve the soup as a filling lunch or dinner on its own. If you want a larger meal, pair it with a simple cucumber salad or lightly dressed greens; choose something crisp and tart rather than another rich side. Keep extra noodles and broth separate until serving, then portion the noodles first and add enough broth to generously coat them. A small bowl of extra lime wedges is useful because the broth can taste different once it cools slightly.

Variations

Ohn no khao swè has household and regional variations, so toppings and seasonings are not fixed. Some versions use different combinations of aromatics, a stronger chili garnish, or additional crunchy toppings. For a more traditional flavor profile, keep the coconut milk, chicken, chickpea flour, and lime-led garnish at the center, then adjust the heat and toppings to suit the table.

For a vegetarian version, replace the chicken with 14 oz (400 g) sliced firm tofu or 8 oz (225 g) mushrooms, use vegetable stock, and swap the fish sauce for 1 tbsp (15 ml) light soy sauce. The flavor will be less fish-sauce-savory, so taste and adjust with a little more soy sauce or salt. Add tofu during the last 8–10 minutes of simmering, or add mushrooms with the onion so they soften and release their liquid.

To make the soup less rich, use light coconut milk, understanding that the broth will be thinner and less creamy. You can also reduce the cayenne or leave it out and put chili oil on the table. If wheat noodles are unavailable, use rice noodles prepared according to their package directions; they will make the bowl lighter and change its texture, but work well with the coconut broth. For an extra topping, a whole boiled egg can be served cut in half; cook it until the yolk and white are firm.

Storage and Reheating

For food safety, refrigerate the chicken broth and noodles within 2 hours of cooking. Store them separately in covered containers: the noodles otherwise absorb broth and become swollen and soft. The broth keeps for 3–4 days in the refrigerator, and the noodles are best used within about 3 days. Keep fresh garnishes separate and prepare bean sprouts close to serving time.

Reheat only the amount of broth you plan to eat in a saucepan over medium-low heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for leftovers. If the coconut broth looks slightly separated, whisk it gently as it warms; avoid boiling it hard. Add a splash of stock or water if it has thickened. Warm the noodles separately in hot water for about 30 seconds, drain, and add them to the bowls. The broth can be frozen in a sealed, freezer-safe container for up to 2 months for best quality; freeze it without noodles or garnishes, then thaw in the refrigerator before reheating.

Frequently Asked Questions

What does ohn no khao swè mean?
It is the Burmese name commonly used for this coconut noodle soup. Spellings vary when Burmese words are written in the Latin alphabet, so you may also see forms such as ohn no khauk swe. The name is associated with noodles served in a coconut-based broth, and recipes differ in their precise ingredients and garnishes.

Can I make the broth ahead?
Yes. Cook the broth and chicken, cool and refrigerate them promptly, and cook the noodles fresh when you plan to serve. Reheat the broth to 165°F (74°C) before assembling the bowls. Keeping the noodles separate is the main way to preserve their texture, and adding fresh lime and herbs at serving time keeps their flavors bright.

Why is my coconut broth lumpy or too thick?
Lumps usually form when chickpea flour meets liquid too quickly or is not stirred well. Whisk the flour into the aromatics, then add stock in a slow stream. If the soup is simply too thick, thin it with warm stock or water a little at a time. If lumps remain, whisk the broth carefully before adding the noodles.

Can I use canned coconut cream instead of coconut milk?
You can, but coconut cream is substantially richer and thicker, so the broth may feel heavy and may need more stock. For a closer result, use coconut milk. If cream is what you have, start with about 1 cup (240 ml) coconut cream and 3½ cups (840 ml) stock, then taste and adjust the liquid and seasoning before serving.

What noodles work best?
Dried wheat noodles are a practical choice for this recipe because they hold their shape in the broth. Fresh wheat noodles also work; follow their package timing, since they may cook much faster. Rice noodles are a useful alternative if you avoid wheat, but their softer, more slippery texture will make the bowl different from the wheat-noodle version.

Can I make the soup without fish sauce?
Yes. Use light soy sauce for a straightforward substitute, or choose a vegetarian fish sauce if available. Start with the same amount, then taste before adding more because salt levels differ by product. Soy sauce adds a darker, more direct savory flavor, so the finished broth will not taste exactly the same as one seasoned with fish sauce.

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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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