Ohn No Khao Swè Recipe
Our ohn no khao swe is Myanmar’s much-loved coconut chicken noodle soup.
Servings: 4 Servings
Calories: 768kcal
Equipment
Ingredients
Chicken Stock
- 1 kilo chicken wings
- 1 chicken leg per serving
- 1 tbsp ginger sliced
- 3 medium shallots halved
- 8 cups cold water
Sauce
- 1 tbsp fish sauce
- 1 tbsp minced garlic
- 1 tsp ground turmeric
- 1 cup sliced shallots
- 4 cups chicken stock
- ⅔ cup of toasted chickpea flour*
- ¼ cup vegetable oil
- 1 cup coconut milk
- 90 g fresh egg noodles per serving or 80g dried egg noodles
Garnish
- 8 peeled semi-hard boiled eggs peeled and cut crosswise into 1/4 inch thick slices or just in half.
- 1 cup of fried noodles**
- 4 tablespoons ground dried red chilies pan roasted until fragrant
- 4 medium shallots halved and cut finely
- 2 spring onions chopped
- 1 cup fresh coriander cilantro
- 4 limes quartered
- Fish sauce to taste
Instructions
- 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 70°C (340°F).
- 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.
Sauce
- Put the chickpea flour in a small bowl, whisk in a tablespoon of water, stirring vigorously to stop lumps forming. Add a little of the warm stock to assist.
- Add this to the chicken stock and stir to combine.
- In a wok or wide pot add the oil and turmeric and stir to combine.
- Add the shallots and cook until translucent. Add the garlic and stir to incorporate. Add the chicken meat and quickly stir fry for a minute.
- Add the chicken stock and coconut milk and simmer for a few minutes before lowering the heat. With the heat on low check the seasoning. Add the fish sauce as required. Do not add salt, use the fish sauce to season. It should taste rich and creamy.
- While that simmers, cook your noodles in water that has a good rolling boil. To help the noodles not stick, throw in a good pinch of salt with the noodles. With fresh noodles, I like to taste at 3 minutes. For dry noodles follow the packet instructions or start to test and 6 minutes.
- Place 1/4 of the noodles in each bowl. Ladle the soup over each bowl then the chicken on top. Garnish with egg pieces and fried noodles.
- Serve with the garnish in the middle of the table.
Notes
*Chickpeas are the same as garbanzo beans. If you can’t find flour, you can grind the beans in a mortar and pestle, then finish by grinding finely in a coffee bean grinder.
**To make fried noodles, if you have fresh noodles, cook and dry them for a couple of minutes. Heat vegetable oil in a small pan up to 180˚C and carefully drop the noodles in. Swirl around until golden brown. Drain and transfer to a plate lined with kitchen paper.
**To make fried noodles, if you have fresh noodles, cook and dry them for a couple of minutes. Heat vegetable oil in a small pan up to 180˚C and carefully drop the noodles in. Swirl around until golden brown. Drain and transfer to a plate lined with kitchen paper.
Nutrition
Serving: 1g | Calories: 768kcal | Carbohydrates: 27.9g | Protein: 38.2g | Fat: 56.7g | Saturated Fat: 22.3g | Cholesterol: 299mg | Sodium: 936mg | Fiber: 2.5g | Sugar: 3.7g