Easy Burmese Recipes: Coconut Chicken Noodle Soup

Ohno khao swè is a Burmese coconut chicken noodle soup with tender chicken, a gently spiced broth, and egg noodles, finished with bright and crunchy toppings. This approachable version uses pantry-friendly ingredients and cooks the noodles separately, so each bowl stays flavorful instead of turning soft in the pot.

It is a satisfying one-bowl meal that balances creamy coconut milk with lime, herbs, and savory fish sauce. Burmese households and regions have their own variations, so treat the garnishes and spice level as flexible rather than fixed.

Ingredients

2 tablespoons (30 ml) neutral oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
4 garlic cloves, finely chopped or grated, about 12 g
1 tablespoon (15 g) finely grated fresh ginger
1 teaspoon (3 g) ground turmeric
1 teaspoon (2 g) paprika
⅛ teaspoon (about 0.3 g) cayenne pepper, or more to taste
1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
4 cups (950 ml) low-sodium chicken broth
1 can coconut milk, 13.5 ounces (400 ml), well shaken
3 tablespoons (24 g) chickpea flour
⅓ cup (80 ml) cool water, for mixing with the chickpea flour
1 tablespoon (15 ml) fish sauce, plus more to taste
1 teaspoon (6 g) fine salt, or less if your broth is salty
¼ teaspoon (0.5 g) ground black pepper
8 ounces (225 g) dried egg noodles
2 large eggs (about 100 g), for hard-boiling
2 limes (about 120 g), cut into wedges
½ cup (8 g) loosely packed cilantro leaves, roughly chopped
3 scallions (45 g), thinly sliced
⅓ cup (20 g) crispy fried shallots, optional
⅓ cup (40 g) roasted peanuts, roughly crushed, optional
1 tablespoon (15 ml) chili oil, optional, for serving

Instructions

Before heating the pan, chop the onion, garlic, ginger, and chicken, and measure the spices and broth. In a small bowl, whisk the chickpea flour with the cool water until smooth; a few minutes of mixing now prevents floury lumps later. Shake the coconut milk can well. Set out the noodles and toppings so assembly is easy once the broth is ready.
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and cook for 7–8 minutes, stirring often, until softened and translucent but not deeply browned. Add the garlic, ginger, turmeric, paprika, and cayenne. Stir for about 1 minute, just until fragrant; keep the heat moderate so the garlic does not scorch and make the broth bitter.
Add the chicken pieces and turn them through the aromatic mixture for 4–5 minutes, until their surfaces are no longer pink. They do not need to be cooked through at this stage. Pour in the broth and coconut milk, then stir in the chickpea-flour slurry, fish sauce, salt, and black pepper. Scrape the bottom of the pot to loosen any browned bits.
Bring the soup just to a gentle simmer, stirring as it warms so the coconut milk and flour do not settle. Lower the heat and simmer uncovered for 18–20 minutes, stirring occasionally. Avoid a hard boil, which can make the coconut broth separate or reduce too quickly. Check the largest piece of chicken with a food thermometer; USDA FSIS guidance gives poultry a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, simmer a few minutes longer and check again.
While the soup simmers, put the eggs in a small saucepan, cover with water, and bring to a boil. Turn off the heat, cover the pan, and let the eggs stand for 10–12 minutes, then cool them under cold running water, peel, and halve; the yolk and white should be firm. Cook the egg noodles in a separate pot according to the package directions, usually about 6–8 minutes, then drain. Keeping noodles separate makes it easier to serve now and store leftovers without soggy noodles.
Taste the broth and adjust with a little more fish sauce for savory depth, salt if needed, or lime at the table for brightness. Divide the noodles among four bowls and ladle the hot chicken and broth over them. Top with egg, cilantro, scallions, fried shallots, peanuts, and chili oil as desired. Serve lime wedges alongside so everyone can season their own bowl.

Tips

Keep the coconut broth gentle. Once the coconut milk is in the pot, a low simmer is enough. A vigorous boil can separate the fat and leave the broth looking grainy. If it starts bubbling hard, lower the heat and stir until it settles; the soup will still taste good even if the surface looks slightly less smooth.
Make the flour slurry lump-free. Whisk chickpea flour with cool water before it touches the hot soup. If you cannot find chickpea flour, use 2 tablespoons (16 g) all-purpose flour in the same slurry. It thickens the broth, but gives it a less nutty flavor and is not gluten-free.
Season in stages. Broths and fish sauces vary in saltiness, so begin with the listed amount and taste after simmering. Add fish sauce a teaspoon at a time. Lime is best added to individual bowls rather than the whole pot, where its acidity can make the coconut broth taste sharper as it sits.
Prepare garnishes while the soup cooks. Slice scallions and cilantro, cut the limes, and set out crunchy toppings during the simmer. If using packaged crispy shallots or peanuts, keep them dry until serving. Add them at the table so they retain their texture instead of softening in the broth.

Serving Suggestions

Serve the soup hot in wide bowls, with a generous portion of noodles and enough broth to coat them while leaving plenty to sip. Put the lime, herbs, scallions, and crunchy garnishes in small dishes on the table. That lets each person build a bowl to suit their preference: extra lime and cilantro for freshness, peanuts for a little more crunch, or chili oil for heat.

For a larger meal, offer a simple cucumber salad or lightly dressed greens alongside the soup. Their crisp, cool texture contrasts with the warm coconut broth without competing with its spices. A plate of lime wedges and extra fried shallots is also useful when serving guests, because the broth’s salt and acidity are easy to adjust bowl by bowl.

Variations

For a milder soup, leave out the cayenne and serve chili oil on the side. For more heat, add a pinch of cayenne with the spices, but taste before increasing it; the warmth builds as the broth simmers. You can also use boneless chicken breast, cut into similarly sized pieces, though it is leaner and can become dry if cooked longer than needed. Always check poultry for 165°F (74°C).

If fish sauce is unavailable, substitute 1 tablespoon (15 ml) light soy sauce. It will add salt and savory flavor but lacks fish sauce’s characteristic aroma; start with less if using regular, rather than low-sodium, soy sauce. For a vegetarian bowl, use vegetable broth, replace the chicken with 14 ounces (400 g) pressed tofu or cooked chickpeas, and season with soy sauce. That makes a different, plant-based variation rather than the traditional chicken version.

Egg noodles are convenient, but wheat noodles or rice noodles can work. Follow the package cooking time and drain them well; rice noodles can become fragile if overcooked. If you want a more substantial garnish, add thinly sliced raw onion or a handful of extra herbs. Family versions may use different toppings, noodle styles, or levels of thickening, so there is room to adapt the bowl to what is available.

Storage and Reheating

For safe storage, refrigerate the soup within 2 hours of cooking. Store the broth and chicken in a covered container and the cooked noodles separately; refrigerate both for 3–4 days. Keep the fresh herbs and crunchy toppings separate as well. If the noodles have already been mixed into the soup, they will soften as they absorb liquid, but the leftovers are still usable in that time frame.

Reheat only the portions you plan to eat, in a saucepan over medium-low heat, stirring often until the soup is steaming throughout and reaches 165°F (74°C), the safe minimum for reheated leftovers. Add a splash of broth or water if the coconut broth has thickened in the refrigerator. Warm noodles briefly in hot water or add them to the soup near the end. Freeze broth and chicken, without noodles or fresh garnishes, for up to 2–3 months in a freezer-safe container; thaw in the refrigerator before reheating.

Frequently Asked Questions

What is ohno khao swè?

Ohno khao swè is a Burmese coconut chicken noodle soup. The name is commonly rendered in English in several spellings, and recipes vary, but a typical bowl pairs coconut-rich chicken broth with noodles and toppings such as lime, herbs, egg, and crunchy shallots.

Can I make the soup ahead?

Yes. Cook the broth and chicken a day ahead, cool and refrigerate them promptly, and cook the noodles closer to serving time. Reheat the soup to 165°F (74°C), then assemble bowls with freshly cooked noodles and toppings. Keeping those parts separate preserves the noodles’ texture.

Can I use canned coconut milk from a carton?

Use canned, full-fat coconut milk for the richest broth and a more stable texture. Refrigerated carton coconut beverage is much thinner and often contains added ingredients, so it will make a lighter, less creamy soup. If that is all you have, reduce the broth slightly and expect a thinner result.

How can I make the broth thicker?

First check that the chickpea-flour slurry was whisked smooth and simmered for the full cooking time. If you want it thicker, mix 1 teaspoon (3 g) chickpea flour with 1 tablespoon (15 ml) cool water, stir it into the gently simmering soup, and cook for 2–3 minutes before judging the texture. Add more only in small amounts.

What can I use instead of egg noodles?

Use wheat noodles or rice noodles, following their package directions and cooking them in a separate pot. Rice noodles bring a softer, lighter texture, while wheat noodles are closer in feel to egg noodles. Avoid boiling any noodle directly in the soup unless you plan to serve the entire pot immediately, because it can soak up broth and turn mushy.

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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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