Ohn No Kauk Swe Burmese Chicken Soup
Transport your taste buds to Myanmar with this comforting and flavorful Ohn No Kauk Swe, a classic Burmese chicken soup that’s perfect for cozy nights. This creamy coconut milk soup blends tender chicken thighs, warming spices like turmeric and paprika, and the nutty richness of chickpea flour for an authentically savory base. Served over a bed of silky rice noodles and garnished with boiled eggs, fried shallots, fresh cilantro, and a squeeze of lime, this dish balances bold flavors and aromatic spices in every bite. Ready in just one hour, this one-pot meal is an effortless way to explore Southeast Asian cuisine at home. Perfect for anyone seeking an exotic, yet approachable, soup recipe, Ohn No Kauk Swe is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 2 tablespoons Cooking oil
- 1 large Yellow onion
- 4 cloves Garlic
- 1 tablespoon Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 tablespoon Fish sauce
- 2 tablespoons Chickpea flour (or besan)
- 400 milliliters Coconut milk
- 500 milliliters Chicken broth
- 200 grams Rice noodles
- 3 large Boiled eggs
- 4 pieces Lime wedges
- 2 tablespoons Fresh cilantro
- 2 tablespoons Fried shallots
- 1 teaspoon Chili flakes (optional)
Instructions
Prepare the ingredients: Thinly slice the onion, mince the garlic, grate the ginger, and cut the chicken thighs into bite-sized pieces.
Heat the cooking oil in a large pot over medium heat. Add the sliced onion and sauté for 2-3 minutes until softened.
Stir in the garlic, ginger, turmeric powder, and paprika. Cook for 1-2 minutes until fragrant.
Add the chicken thighs to the pot and cook, stirring frequently, until the chicken begins to brown, about 5 minutes.
Stir in the chickpea flour and cook for another 2 minutes to remove the raw taste.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Season with fish sauce and let the soup simmer for 20 minutes, allowing the flavors to meld and the chicken to become tender.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
Peel the boiled eggs and slice them in half.
To serve, divide the cooked rice noodles among serving bowls. Ladle the coconut chicken soup over the noodles.
Top each bowl with boiled egg halves, fried shallots, chopped cilantro, and chili flakes if desired. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 3658 mg | 159% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 40.3 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2995 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
