Burmese Chicken-Coconut Soup (Ohn No Kyawswe) Recipe

Ingredients

This recipe yields 5 servings.

Soup:

• onion, chopped
• 1 (1-inch) piece fresh ginger root, peeled and chopped
• 2 cloves garlic, chopped
• cup water
• 1 (16 ounce) package rice noodles
• 1 quart lukewarm water, or as needed
• 1 pound boneless, skinless chicken thighs, cut into -inch cubes
• Salt and freshly ground black pepper, to taste
• 3 cups chicken broth, divided
• 2 tablespoons chickpea flour
• 2 tablespoons vegetable oil
• 1 onions, halved and thinly sliced
• 2 teaspoons paprika
• teaspoon ground turmeric
• teaspoon cayenne pepper
• 1 cup coconut milk

Garnishes:

• 2 hard-cooked eggs, sliced
• 1 cup chopped fresh cilantro
• 1 cup crispy fried rice noodles (Optional)
• 4 green onions, sliced on the bias
• 1 dash fish sauce, or to taste (Optional)
• 1 pinch curry powder, or to taste (Optional)
• 1 lemon, cut into wedges

Directions

Step 1: Place chopped onion, ginger, garlic, and cup water into a blender. Pure until smooth.

Step 2: Soak rice noodles in a bowl of lukewarm water for about 30 minutes.

Step 3: Season chicken lightly with salt and black pepper, then set aside.

Step 4: Whisk 1 cup of chicken broth into chickpea flour to make a smooth mixture.

Step 5: Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned. Remove chicken with a slotted spoon and set aside.

Step 6: Reduce heat to medium. Add 1 sliced onions to the pan and cook until translucent, about 5 minutes.

Step 7: Reduce heat to medium-low and continue cooking the onions until they turn dark brown, about 15 to 20 minutes more.

Step 8: Stir in paprika, turmeric, and cayenne pepper.

Step 9: Add the chicken, its juices, the browned onions, the onion-ginger pure, and the remaining 2 cups of chicken broth to a medium stockpot.

Step 10: Stir in the chickpea flour-broth mixture quickly to prevent clumping.

Step 11: Bring the pot to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.

Step 12: Stir in the coconut milk and cook until just heated through.

Step 13: Divide the soaked rice noodles among 5 large soup bowls.

Step 14: Ladle the soup over the rice noodles and garnish with sliced eggs, chopped cilantro, crispy fried noodles, green onions, fish sauce, curry powder, and lemon wedges.

Nutrition Facts (per serving):

• Calories: 712
• Total Fat: 25g (32% Daily Value)
• Saturated Fat: 12g (60% Daily Value)
• Cholesterol: 143mg (48% Daily Value)
• Sodium: 842mg (37% Daily Value)
• Total Carbohydrate: 98g (36% Daily Value)
• Dietary Fiber: 6g (21% Daily Value)
• Total Sugars: 5g
• Protein: 25g (50% Daily Value)
• Vitamin C: 31mg (34% Daily Value)
• Calcium: 106mg (8% Daily Value)
• Iron: 5mg (26% Daily Value)
• Potassium: 555mg (12% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.