Ohn No Khao Swe
The Quirky Foodster Team
Ingredients
- Egg noodles — 400 g (14 oz)
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Ginger, minced — 1 tbsp
- Curry powder — 2 tsp
- Turmeric — 1 tsp
- Coconut milk — 2 cups (480 ml / 16 fl oz)
- Chickpea flour — 3 tbsp
- Oil — 3 tbsp
- Water or stock — 4 cups (960 ml / 32 fl oz)
- Salt and fish sauce, — to taste
- Crispy fried noodles, sliced boiled egg, fried onion, coriander and lime, to garnish
Method
- Heat the oil in a large pot and sauté the onion, garlic and ginger until fragrant.
- Stir in the curry powder and turmeric, cooking briefly.
- Add the chicken pieces and brown lightly on all sides.
- Add the water or stock, bring to a boil, then simmer for 30 minutes until the chicken is tender.
- Remove the chicken, shred the meat off the bone, and return it to the pot.
- Whisk the chickpea flour with a little coconut milk to form a smooth slurry, then stir into the pot along with the remaining coconut milk.
- Simmer for a further 10–15 minutes until the broth thickens slightly, seasoning with salt and fish sauce.
- Cook the egg noodles according to package instructions and divide among bowls.
- Ladle the curry broth and chicken over the noodles, and top generously with crispy noodles, boiled egg, fried onion, coriander and a squeeze of lime.
Introduction: Egg noodles in a rich, coconut chicken curry broth, garnished generously with crispy toppings, one of Myanmar’s most beloved noodle dishes.
Cultural Background: Ohn no khao swe reflects the layered influences on Burmese cuisine, its coconut curry base echoing Southeast Asian neighbours while remaining distinctly Burmese in its balance of spice and its abundance of textural toppings.
Tips: Whisk the chickpea flour slurry in gradually to avoid lumps forming in the broth. Prepare the crispy toppings just before serving so they stay crunchy against the hot broth.
Variations: Use chicken thighs only for a richer result. Add a squeeze of lime and extra chilli flakes at the table for those who like more heat.
Storage: Refrigerate the broth and noodles separately in airtight containers for up to 2 days.
Reheating: Reheat the broth gently on the stovetop; refresh the noodles briefly in hot water before assembling.
Nutrition: Per serving (approx.): 520 kcal, 28 g protein, 26 g fat, 46 g carbohydrate.
FAQs:
Q: What does ‘ohn no khao swe’ mean?
A: Literally ‘coconut milk noodles’, describing the dish’s rich
Q: Can I use pre-cooked shredded chicken to save time?
A: Yes, though simmering the chicken in the
- Egg noodles — 400 g (14 oz)
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Ginger, minced — 1 tbsp
- Curry powder — 2 tsp
- Turmeric — 1 tsp
- Coconut milk — 2 cups (480 ml / 16 fl oz)
- Chickpea flour — 3 tbsp
- Oil — 3 tbsp
- Water or stock — 4 cups (960 ml / 32 fl oz)
- Salt and fish sauce, — to taste
- Crispy fried noodles, sliced boiled egg, fried onion, coriander and lime, to garnish
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