Ohn No Khao Swè

Name: Ohn No Khao Swè
Total time: 1 h 10 min
Yield: 5
Cuisine: Burmese
Ingredients: 700 g Chicken thighs, boned and cut into chunks; 600 g Fresh wheat noodles; 600 ml Coconut milk; 1 L Chicken stock or water; 4 tbsp Chickpea flour; 3 Onions, blended to a paste; 6 Garlic cloves; 30 g Fresh ginger; 1 tsp Turmeric powder; 2 tsp Paprika; 3 tbsp Fish sauce; 100 ml Peanut oil; 5 Hard-boiled eggs, halved; 1 Red onion, sliced paper-thin; 1 tsp Dried chilli flakes; 2 Limes, in wedges; 1 handful Coriander, chopped

Wheat noodles under a curried chicken and coconut broth thickened with chickpea flour, buried under fried noodles, raw onion, boiled egg and lime — the rich, gentle counterweight to mohinga's sourness.

Source

Recipe by Burmese home kitchens · 🏺 Traditional · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.

Myanmar · coconut noodles — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Burmese dish of wheat noodles in a curried chicken and coconut milk broth thickened with gram flour. Quantities and the cold-milk instruction are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Aysha’s Burmese Kitchen amandaslunchbox Andiamo

⏱ 70 min🍽 5 servings🔥 640 kcal🇲🇲 Myanmar🌶️

Dairy-free

Steps

Fry the onion paste, garlic and ginger in the oil over medium heat for 12 minutes, until deep gold and the oil separates.
Add the turmeric and paprika, then the chicken. Fry 5 minutes until the chicken is coated and no longer pink outside.
Pour in the stock, bring to a simmer and cook 25 minutes.
Whisk the chickpea flour into the cold coconut milk until completely smooth, then stir it into the pot.
💡 Cold milk, then the flour, then the pot — in that order. Every lump in this dish comes from doing it the other way round.
Simmer 15 minutes, stirring often, until it coats a spoon. Season with the fish sauce.
Boil the noodles, divide into bowls, and ladle the broth over. Top with egg, raw onion, coriander, chilli and a lime wedge.

💡 Tips

The raw onion is not optional. Its sharpness is what stops a coconut broth this rich from becoming heavy after four mouthfuls.
Fried crushed noodles scattered on top are the street version's crunch. Any crisp fried noodle does the job.
It thickens hard in the fridge. Reheat with a splash of coconut milk rather than water so it doesn't go thin and dull.