Best Burmese Coconut Chicken Noodles Ohn No Khao Swè Recipes
BURMESE CHICKEN-COCONUT SOUP (OHN NO KYAWSWE)
My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma's, but it works when she is not around.
Provided by Bryan Correia
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 23
Steps:
- Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
- Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
- Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
- In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump.
- Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
- Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.
Nutrition Facts : Calories 711.5 calories, Carbohydrate 98.2 g, Cholesterol 142.5 mg, Fat 24.6 g, Fiber 5.8 g, Protein 24.8 g, SaturatedFat 11.9 g, Sodium 841.5 mg, Sugar 5.4 g
OHN NO KHAO SWè RECIPE
Our ohn no khao swe is Myanmar's much-loved coconut chicken noodle soup.
Provided by Terence Carter
Categories Soup
Time 1h40m
Number Of Ingredients 22
Steps:
- To make the stock, add the water, chicken pieces, ginger and shallots to a stock pot. Bring to a vigorous simmer and reduce to a rolling boil.
- Partially cover the stock pot and simmer for an hour. Skim the stock occasionally to remove any scum build up on the surface.
- If you have decided to use chicken breast for the dish instead of drumsticks, use a thermometer to check the chicken breasts and remove when they are at 74˚C.
- Remove the chicken drumsticks from the stock. Strip off the meat and retain for the soup. Put the drumsticks back in the stock and simmer on low for 30 minutes.
- Strain the stock and when cool enough check the seasoning.
Nutrition Facts : ServingSize 1 g, Calories 768 kcal, Carbohydrate 27.9 g, Protein 38.2 g, Fat 56.7 g, SaturatedFat 22.3 g, Cholesterol 299 mg, Sodium 936 mg, Fiber 2.5 g, Sugar 3.7 g
OHN-NO-KAUK-SWE (BURMESE CHICKEN SOUP)
I was lucky to live in Burma for several years in the 1980s. I was even luckier to have Wah Htoo working in my home. She is the best cook of Burmese food I've ever met. Her version of this soup is famous in Rangoon. Once a Burmese guest at our table called Wah Htoo out of the kitchen to tip her -- the only way he knew to convey how impressed he was with her cooking. Of course, I never got that recipe from Wah Htoo. But after many attempts, I think even Wah Htoo would be proud of this effort. This is a mellow, rather than a spicy, recipe. Add plenty of the crushed dried chilies for heat. Note: Burmese chickens get a lot of exercise -- they are tough, but full of flavour. Please use free range, organic chicken thighs if you can get them (a small whole, free-range chicken also works -- cut into 10-12 pieces and with or without skin). Also resist the temptation to play around with this. Trust me, I've played around with it for ages -- trying to get it just right. Finally -- don't let the number of ingredients or steps deter you. This really is easy to make.
Provided by Leggy Peggy
Categories Poultry
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside.
- Rub the chicken with the fish sauce, and set aside.
- Dissolve the chickpea flour in the water, and set aside.
- In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste.
- Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening.
- While the soup is cooking, prepare the garnishes, and set aside.
- While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.).
- When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil.
- While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve.
- Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce.
- Attack with a spoon and fork while the soup is hot.
- Note: We use all the garnishes -- liberally.
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