Entree: Myanmar – Bamar, Central Myanmar – အုန်းနို့ခေါက်ဆွဲ ➤ Ohn no khao swè (Coconut milk noodle soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless skinless chicken thighs, chopped into bite-size pieces
- 13.5 oz (400 ml) canned coconut milk
- 3 cups (720 ml) chicken stock
- 8 oz (225 g) fresh egg noodles (or dried egg noodles)
- 1 medium yellow onion, thinly sliced
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 tbsp (7 g) ground turmeric (or 1 tbsp (15 ml) fresh grated turmeric)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) vegetable oil (or peanut oil)
- 2 tbsp (16 g) roasted chickpea flour (besan), mixed to a smooth paste with 3 tbsp (45 ml) water
- 1 lime, cut into wedges
- 1/2 cup (50 g) fried shallots (for garnish) — can use additional thinly sliced shallots fried until crisp
- 2 hard-boiled eggs, halved (for garnish)
- 1/4 cup (15 g) fresh cilantro leaves (for garnish)
- 2 scallions, thinly sliced (for garnish)
- 2 tbsp (30 ml) chili oil or toasted chili paste (for garnish)
- 1 tsp (5 g) sugar
- Salt to taste

Show original ingredient measurements

- 1 lb (454 g) boneless skinless chicken thighs, chopped into bite-size pieces
- 13.5 oz (400 ml) canned coconut milk
- 3 cups (720 ml) chicken stock
- 8 oz (225 g) fresh egg noodles (or dried egg noodles)
- 1 medium yellow onion, thinly sliced
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 tbsp (7 g) ground turmeric (or 1 tbsp fresh grated turmeric)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) vegetable oil (or peanut oil)
- 2 tbsp (16 g) roasted chickpea flour (besan), mixed to a smooth paste with 3 tbsp (45 ml) water
- 1 lime, cut into wedges
- 1/2 cup (50 g) fried shallots (for garnish) — can use additional thinly sliced shallots fried until crisp
- 2 hard-boiled eggs, halved (for garnish)
- 1/4 cup (15 g) fresh cilantro leaves (for garnish)
- 2 scallions, thinly sliced (for garnish)
- 2 tbsp (30 ml) chili oil or toasted chili paste (for garnish)
- 1 tsp (5 g) sugar
- Salt to taste

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a large pot over medium heat. Add the thinly sliced onion and cook until softened and translucent, about 5–6 minutes.
2. Add the minced garlic and ginger and cook 1 minute until fragrant. Stir in the turmeric and cook another 30 seconds to bloom the spice.
3. Push the aromatics to the side, add the remaining 1 tbsp (15 ml) oil, and add the chopped chicken thighs. Brown the chicken for 3–4 minutes until no longer pink on the outside.
4. Pour in the chicken stock and bring to a simmer. Skim any foam, then stir in the fish sauce and sugar. Simmer gently 10 minutes until chicken is cooked through.
5. Whisk the chickpea flour paste until smooth and slowly stir it into the simmering broth to slightly thicken; cook 2–3 minutes.
6. Reduce heat to low and stir in the coconut milk. Warm through gently (do not boil vigorously once coconut milk is added) and adjust salt/fish sauce to taste. Keep at a low simmer while preparing noodles.
7. Cook the egg noodles according to package instructions (fresh noodles usually 2–3 minutes; dried 6–8 minutes). Drain and divide among serving bowls.
8. Ladle the hot coconut chicken broth over the noodles. Top each bowl with a halved hard-boiled egg, a sprinkle of fried shallots, sliced scallions, and cilantro.
9. Serve with lime wedges and chili oil on the side so diners can adjust acidity and heat to taste.