Ohn No Khao Swel — Print Recipe

A creamy coconut milk noodle soup with tender chicken, seasoned with chickpea flour for body and topped with crispy fried noodles, sliced onions, and a squeeze of lime. This beloved Burmese comfort dish rivals mohinga in popularity.

Ingredients

400g egg noodles
400ml coconut milk
500g chicken thighs, boneless
3 tablespoons chickpea flour
2 onions, sliced
4 cloves garlic, minced
2 tablespoons fish sauce
1 teaspoon turmeric
1 teaspoon chili flakes
Vegetable oil for frying
Hard-boiled eggs for garnish
Lime wedges

Instructions

1 Simmer chicken thighs in water with turmeric and salt for twenty minutes until cooked through, then remove the chicken, shred it, and reserve the broth.
2 Toast chickpea flour in a dry pan until fragrant, then whisk it into the reserved broth to create a smooth thickened base.
3 Saute onions and garlic in oil until golden, add coconut milk and the chickpea-thickened broth, then season with fish sauce and chili flakes.
4 Simmer the coconut broth for fifteen minutes, return the shredded chicken, and adjust seasoning.
5 Cook egg noodles separately, divide among bowls, and ladle the coconut chicken broth over the noodles.
6 Garnish with crispy fried noodles, sliced onions, hard-boiled egg halves, and lime wedges.

Did You Know?

Ohn no khao swel is sometimes called the Burmese laksa because of its similarities to the Southeast Asian coconut curry noodle family, though Burmese cooks insist their chickpea flour thickening method is entirely unique.