Burmese Soup Recipe: Coconut Noodles with Chicken

This Burmese soup recipe is inspired by ohn no khao swè, a coconut chicken noodle soup served with wheat noodles and a savory, gently spiced broth. Chicken, coconut milk, and chickpea flour make it substantial, while lime and crunchy toppings add brightness; recipes vary from household to household, so the garnishes and seasoning can be adjusted to taste.

Ingredients

8 oz (225 g) dried wheat noodles 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 vegetable oil
1 large yellow onion, finely diced, about 1½ cups (200 g)
4 garlic cloves, finely chopped, about 12 g
1 tbsp (15 g) finely grated fresh ginger
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) low-sodium chicken broth
1 can (13.5 oz/400 ml) unsweetened coconut milk, shaken well
¼ cup (30 g) chickpea flour, also called besan
2 tbsp (30 ml) fish sauce, plus more to taste
½ tsp (3 g) fine salt, plus more as needed
¼ tsp (1 g) ground black pepper
2 tbsp (30 ml) water, to mix with the chickpea flour
2 limes, cut into wedges, about 4 oz (115 g)
½ cup (15 g) chopped cilantro leaves
3 scallions, thinly sliced, about 45 g
½ cup (25 g) crispy fried shallots
1–2 tsp (5–10 ml) chili oil, optional

Instructions

Prepare the ingredients. Dice the onion, chop the garlic, grate the ginger, and cut the chicken into pieces roughly 1 inch (2.5 cm) across so they cook evenly. Set out the broth, coconut milk, and seasonings. If the coconut milk has separated in the can, stir or shake it until smooth. This preparation takes about 25 minutes, including measuring ingredients and cutting the chicken and garnishes.
Soften the aromatics. Heat the oil in a large, heavy saucepan or Dutch oven over medium heat. Add the onion and cook for 5–6 minutes, stirring often, until soft and translucent but not deeply browned. Stir in the garlic and ginger and cook for about 1 minute, just until fragrant. If the garlic begins to darken, lower the heat; scorched garlic can make the broth bitter.
Season and brown the chicken. Stir in the turmeric, paprika, cayenne, black pepper, and salt. Cook for 30 seconds to disperse the spices in the oil. Add the chicken and stir to coat. Cook for 4–5 minutes, turning the pieces, until their outsides are no longer raw-looking. They do not need to be fully cooked yet.
Simmer the broth. Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Bring the liquid to a gentle boil, then reduce the heat so it simmers steadily. Partially cover and cook for about 12–15 minutes, stirring once or twice, until the chicken is cooked through. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C).
Thicken with chickpea flour. While the chicken simmers, whisk the chickpea flour with the 2 tablespoons (30 ml) water in a small bowl until smooth. Stir in a ladleful of hot broth, a little at a time, to warm and loosen the mixture. Slowly pour it into the soup while stirring. This tempering step helps prevent flour lumps. Simmer for 3–4 minutes, stirring, until the broth looks lightly thickened.
Add coconut milk and fish sauce. Stir in the coconut milk and fish sauce. Keep the soup at a gentle simmer for 3–4 minutes; avoid a hard boil, which can make coconut milk look grainy or separated. Taste the broth. Add a little more fish sauce for savory depth, salt if needed, or a splash of water or broth if it tastes too concentrated.
Cook the noodles. Meanwhile, cook the noodles in a separate pot according to the package directions, stopping when they are just tender. Drain them well. Cooking noodles separately keeps their starch from making the soup overly thick and makes it easier to store leftover broth without soggy noodles.
Assemble and serve. Divide the noodles among four bowls and ladle the hot chicken soup over them. Offer lime wedges, cilantro, scallions, crispy shallots, and chili oil at the table so everyone can finish a bowl to taste. A squeeze of lime is especially welcome just before eating.

Tips

Keep the flour smooth. Chickpea flour is a traditional-style thickener in many versions of this soup, but it clumps if tipped straight into hot liquid. Whisk it with water first, then loosen it with warm broth before adding it to the pot. The finished soup should coat a spoon lightly, not resemble a thick gravy.
Choose a practical substitute. If chickpea flour is unavailable, use 2 tablespoons (16 g) cornstarch whisked with 2 tablespoons (30 ml) cold water. Add it near the end and simmer briefly. Cornstarch thickens more cleanly but lacks the subtle, earthy flavor chickpea flour brings. Fish sauce gives the broth a salty, fermented savoriness; soy sauce can replace it in the same amount, though the result will taste different and may need less added salt.
Adjust the heat gradually. Cayenne and chili oil vary in strength, so start with the smaller amount and serve extra chili oil on the side. If the broth is too spicy, stir in a little more coconut milk or broth rather than trying to balance it with lots of salt.
Use a separate noodle pot. Noodles continue absorbing broth after cooking. Keeping them separate helps preserve a clear, soup-like consistency and is particularly useful if you expect leftovers.

Serving Suggestions

Serve the soup hot in wide bowls, with enough broth to surround the noodles and chicken. Set out lime, cilantro, scallions, crispy shallots, and chili oil so each person can choose a combination. The contrasting finishes matter: lime cuts through the coconut richness, while scallions and cilantro bring a fresh herbal note and fried shallots add a crisp, savory crunch. A small dish of extra fish sauce or soy sauce lets diners adjust saltiness at the table.

For a fuller meal, serve with a simple plate of sliced cucumber or lightly dressed greens. Keep the side mild and fresh rather than heavily seasoned, since the soup already has aromatic spices and several salty or crunchy toppings. If you are serving a group, bring the broth to the table in its pot and let everyone assemble noodles and garnishes in individual bowls; that keeps the noodles from sitting in the soup while people are served.

Variations

Make it less rich: Replace up to half of the coconut milk with additional chicken broth. The soup will be lighter and less creamy, though the coconut flavor will be more subtle. For a vegetarian version, use vegetable broth, replace chicken with 14 oz (400 g) drained chickpeas or cubed firm tofu, and substitute soy sauce for fish sauce. Add chickpeas with the broth, or add tofu during the final few minutes so it warms without breaking apart.

Change the noodles: Dried egg noodles are convenient, but fresh wheat noodles work well too; follow their package directions because they may cook much faster. Rice noodles can be used if wheat noodles are unsuitable, although they give the bowl a different texture and less traditional feel. Cook any noodle separately and drain it before serving.

Make the broth more aromatic: Add 1 stalk of bruised lemongrass or 2 kaffir lime leaves (if available) to the broth while it simmers, then remove them before serving. These ingredients are not essential and can be hard to find; their citrusy aroma adds another layer but changes the flavor profile. A little extra ginger is an easier option when they are unavailable.

Choose your chicken cut: Boneless thighs stay tender and are easy to portion. Boneless chicken breast can be used, but check it early and remove pieces as soon as they reach 165°F (74°C), since breast meat can dry out if simmered too long. If using bone-in chicken, allow extra simmering time and verify the temperature at the thickest part without touching bone.

Storage and Reheating

For food safety, refrigerate the soup and noodles within 2 hours of cooking. Store the broth with its chicken in a covered container and the drained noodles in a separate container; both keep for 3–4 days in the refrigerator. Keep fresh garnishes and lime wedges separate, and add them only when serving. The coconut broth may look slightly separated when cold, which is normal.

Reheat broth and chicken gently in a saucepan over medium-low heat, stirring occasionally, until steaming and evenly hot. Add a splash of broth or water if it has thickened in the refrigerator. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Warm the noodles separately in hot water or add them to the soup briefly at the end. For longer storage, freeze the broth and chicken in a freezer-safe container for up to 2 months for best quality; thaw in the refrigerator and cook fresh noodles for serving. Coconut milk may separate slightly after freezing, but stirring as it reheats usually brings the broth back together.

Frequently Asked Questions

What is Burmese coconut noodle soup called?
It is commonly associated with ohn no khao swè, a Burmese coconut chicken noodle soup. Names, toppings, and preparation details can vary, and home cooks adapt the dish to the ingredients available to them. This recipe follows the broad idea of coconut broth, chicken, wheat noodles, and contrasting garnishes rather than claiming to represent every version.

Can I make the soup ahead?
Yes. Make the chicken broth a day ahead, cool it promptly, and refrigerate it covered. Cook the noodles shortly before serving and reheat the broth gently to 165°F (74°C). Prepare cilantro and scallions close to serving so they stay fresh; keep crispy shallots dry and add them at the table.

Why did my coconut broth separate?
Coconut milk can separate if it boils vigorously, and some brands separate more readily than others. Keep the soup at a gentle simmer after adding it and stir occasionally. A little separation is mostly a texture issue; whisk the broth gently as it warms, and avoid a hard boil.

Can I use canned chicken broth?
Yes. Low-sodium broth gives you more control because fish sauce already contributes salt. If using regular broth, wait until the end to add extra salt, taste the soup, and adjust in small increments. Homemade broth works too, provided it is not strongly seasoned with flavors that compete with coconut and ginger.

How can I make this soup gluten-free?
Choose rice noodles labeled gluten-free, and check the labels on broth, fish sauce, and any packaged toppings. Some crispy shallots or seasoning products may contain wheat. Chickpea flour is naturally gluten-free, but select a product with suitable labeling if cross-contact is a concern.

Can I make it without fish sauce?
Yes. Replace the fish sauce with soy sauce or tamari, starting with 1½ tablespoons (22 ml) and adding more only after tasting. The soup will lose fish sauce’s distinctive fermented depth, but the coconut, aromatics, and lime still make a balanced bowl. For a fully plant-based version, use vegetable broth and tofu or chickpeas as described above.

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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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