Coconut chicken noodle soup

Ohn No Khao Swè (or "coconut milk noodles") is a popular Burmese noodle soup, seasoned with turmeric and known for a creamy and rich flavour profile. Usually served with chicken, egg noodles and toppings such as boiled eggs, coriander and lime wedges, this soup makes for a satisfying breakfast or dinner.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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Soulful Soups

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 1 tbsp besan flour, plus extra for thickening
• 100 ml water, plus 2 cups (500 ml) water
• ½ cup (125 ml) vegetable oil
• 2 brown onions, roughly chopped
• 1 garlic clove, finely chopped
• 1 tsp ground turmeric
• 2 tsp paprika
• 1 tsp salt, plus extra to season
• 1 kg (halal) chicken thigh fillets, cut into 3 cm chunks
• 2 cups (500 ml) coconut cream
• Salt and sugar, to season
• 420 g cooked egg noodles (halal), to serve Lime wedges, roughly chopped coriander, chilli flakes, sliced red onion, halved boiled eggs, to serve

Instructions

1. Combine 1 tbsp besan flour with the water in a small bowl and set aside.
   
2. Heat the oil in a large, heavy-based saucepan. Add the onion and cook, stirring, until lightly browned. Stir through the garlic and cook for a further minute. Add the spices and salt and cook for a further 2 minutes.
   
3. Add the chicken to the pan and cook, stirring occasionally, for 5-8 minutes, then add half the coconut cream, prepared besan mixture and 2 cups (500 ml) water. Add a little more besan flour to thicken, if you prefer.
   
4. Cook for 20 minutes, then stir through the remaining coconut cream and cook for a further 5-8 minutes. Season to taste the broth with salt and sugar if required.
   
5. To serve, divide the cooked egg noodles between bowls. Ladle over the coconut and chicken soup, then garnish with lime wedges, coriander, chilli flakes, red onion and sliced boiled eggs and serve immediately.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Soulful Soups

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G