Ohn No Kyawswe: Creamy Burmese Chicken Coconut Noodle Soup Recipe

Ohn No Kyawswe (Burmese Coconut Chicken Noodle Soup) is a quintessential Burmese dish, renowned for its rich, creamy, and slightly sweet flavor profile. It’s a comforting and deeply satisfying soup that combines tender chicken, silky coconut milk, aromatic spices, and perfectly cooked noodles. This recipe provides a detailed guide to recreating this beloved Burmese classic in your own kitchen, offering tips and variations to customize it to your taste.

## What is Ohn No Kyawswe?

Ohn No Kyawswe translates to “coconut milk noodles” in Burmese. It’s a culinary staple in Myanmar (Burma), often enjoyed for breakfast, lunch, or dinner. The soup features a fragrant coconut milk broth infused with ginger, garlic, onions, and turmeric, creating a complex and layered flavor. Chicken is typically the primary protein, but variations with other meats or tofu exist. The dish is traditionally served with fresh noodles, usually wheat noodles similar to egg noodles, and garnished with crispy fried onions, hard-boiled eggs, cilantro, chili flakes, and a squeeze of lime.

## Why You’ll Love This Recipe

* **Authentic Flavor:** This recipe stays true to the traditional Burmese flavors, using authentic ingredients and techniques to deliver an unforgettable culinary experience.
* **Comfort Food:** The creamy coconut milk broth and tender chicken create a soothing and comforting soup, perfect for a chilly day or whenever you need a little culinary hug.
* **Customizable:** The recipe allows for flexibility in terms of protein, spice level, and garnishes, so you can adapt it to your preferences.
* **Relatively Easy to Make:** While the ingredient list might seem daunting, the recipe is straightforward and easy to follow, even for novice cooks.

## Ingredients You’ll Need

### For the Chicken and Broth:

* **Chicken:** 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Chicken thighs are recommended for their richer flavor and tenderness.
* **Coconut Milk:** 4 cups full-fat coconut milk (canned). Full-fat coconut milk is essential for the richness and creaminess of the soup. Do not use “lite” coconut milk.
* **Onion:** 1 large yellow onion, finely chopped.
* **Garlic:** 4 cloves garlic, minced.
* **Ginger:** 2-inch piece of fresh ginger, peeled and grated.
* **Turmeric Powder:** 1 teaspoon turmeric powder. Turmeric adds color, flavor, and health benefits.
* **Paprika:** 1 teaspoon paprika (sweet or smoked, depending on preference).
* **Fish Sauce:** 2 tablespoons fish sauce (or soy sauce for a vegetarian option). Fish sauce adds umami and saltiness.
* **Chicken Broth:** 4 cups chicken broth or stock. Homemade or store-bought is fine.
* **Oil:** 2 tablespoons vegetable oil or coconut oil.
* **Salt:** To taste.
* **Black Pepper:** To taste.

### For the Noodles and Garnishes:

* **Noodles:** 1 lb fresh wheat noodles (egg noodles or Hokkien noodles are good substitutes). Dried noodles can be used, but fresh noodles offer a better texture.
* **Hard-Boiled Eggs:** 2-3 hard-boiled eggs, sliced.
* **Crispy Fried Onions:** 1/2 cup store-bought or homemade crispy fried onions. These add a crucial textural element and flavor.
* **Cilantro:** 1/4 cup fresh cilantro, chopped.
* **Green Onions:** 2 green onions, thinly sliced.
* **Lime Wedges:** For serving.
* **Chili Flakes:** To taste (optional).
* **Roasted Chickpea Flour:** 2 tablespoons roasted chickpea flour (besan). This is a traditional ingredient used to thicken the soup and add a nutty flavor. (Optional, can be substituted with a cornstarch slurry).

## Equipment You’ll Need

* Large pot or Dutch oven
* Cutting board
* Knife
* Grater (for ginger)
* Measuring cups and spoons
* Slotted spoon or spider strainer

## Step-by-Step Instructions

### 1. Prepare the Chicken and Aromatics:

* In a large pot or Dutch oven, heat the oil over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic.

### 2. Cook the Chicken:

* Add the chicken pieces to the pot and cook until browned on all sides. This usually takes about 5-7 minutes. Browning the chicken adds depth of flavor to the soup.

### 3. Add Spices and Liquids:

* Stir in the turmeric powder, paprika, salt, and black pepper.
* Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then reduce the heat to low.

### 4. Simmer the Soup:

* Cover the pot and simmer for at least 30 minutes, or up to an hour, until the chicken is cooked through and tender. The longer it simmers, the more the flavors will meld together.
* If using roasted chickpea flour, whisk it with a little cold water to create a slurry. Gradually stir the slurry into the soup, simmering for a few minutes until the soup thickens slightly. Alternatively, use a cornstarch slurry.

### 5. Cook the Noodles:

* While the soup is simmering, cook the noodles according to package directions. Drain and rinse the noodles to prevent them from sticking together.

### 6. Assemble and Serve:

* Divide the cooked noodles among bowls.
* Ladle the hot coconut chicken soup over the noodles.
* Garnish with sliced hard-boiled eggs, crispy fried onions, chopped cilantro, sliced green onions, and a squeeze of lime juice.
* Sprinkle with chili flakes, if desired.
* Serve immediately and enjoy!

## Tips for the Best Ohn No Kyawswe

* **Use Full-Fat Coconut Milk:** This is crucial for the rich and creamy texture of the soup. Lite coconut milk will result in a thinner and less flavorful broth.
* **Don’t Overcook the Chicken:** Simmer the chicken until it’s just cooked through to prevent it from becoming dry and tough.
* **Taste and Adjust Seasoning:** Taste the soup throughout the cooking process and adjust the salt, pepper, and fish sauce as needed. Remember that the flavors will intensify as the soup simmers.
* **Make it Ahead:** The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
* **Crispy Fried Onions are Key:** Don’t skip the crispy fried onions! They add a delightful crunch and umami flavor that elevates the dish.
* **Roast the Chickpea Flour (Optional):** Roasting the chickpea flour before adding it to the soup enhances its nutty flavor. To roast, simply heat a dry skillet over medium heat and toast the chickpea flour for a few minutes, stirring constantly, until it becomes fragrant and lightly golden brown.
* **Use a Good Quality Chicken Broth:** A rich and flavorful chicken broth will significantly enhance the overall taste of the soup.

## Variations and Substitutions

* **Vegetarian/Vegan:** Substitute the chicken with firm tofu, mushrooms, or a combination of vegetables like carrots, potatoes, and cauliflower. Use vegetable broth instead of chicken broth, and soy sauce instead of fish sauce.
* **Seafood:** Add shrimp, fish, or other seafood to the soup during the last few minutes of cooking.
* **Spicier:** Add more chili flakes or a finely chopped chili pepper to the soup for extra heat.
* **Different Noodles:** Experiment with different types of noodles, such as rice noodles or glass noodles.
* **Other Vegetables:** Add other vegetables like bamboo shoots, water chestnuts, or bell peppers to the soup.
* **Peanuts:** Add a sprinkle of crushed peanuts for extra crunch and flavor.
* **Lemongrass:** Add a stalk of lemongrass to the broth while simmering for a more citrusy flavor. Remember to remove the lemongrass before serving.
* **Kaffir Lime Leaves:** Add a few kaffir lime leaves to the broth for a fragrant citrus aroma. Remember to remove the leaves before serving.

## Serving Suggestions

Ohn No Kyawswe is typically served as a complete meal, but you can also pair it with other Burmese dishes such as:

* **Tea Leaf Salad (Lahpet Thoke):** A tangy and flavorful salad made with fermented tea leaves, peanuts, and other ingredients.
* **Mohinga:** A fish-based noodle soup that is another popular Burmese breakfast dish.
* **Burmese Curry:** A variety of meat or vegetable curries cooked in rich and flavorful sauces.
* **Spring Rolls:** Fresh or fried spring rolls filled with vegetables and vermicelli noodles.

## Storage Instructions

* **Refrigerate:** Store leftover Ohn No Kyawswe in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you may need to add a little extra broth or water when reheating.
* **Reheat:** Reheat the soup gently on the stovetop or in the microwave until heated through. Avoid boiling the soup, as this can cause the coconut milk to separate.
* **Freeze:** While the soup can be frozen, the texture of the noodles and coconut milk may change slightly after thawing. If freezing, it’s best to freeze the soup without the noodles. Cook the noodles separately when you’re ready to serve.

## Nutrition Information (Approximate)

(Per serving, based on a serving size of approximately 2 cups)

* Calories: 500-600
* Protein: 30-40g
* Fat: 30-40g
* Carbohydrates: 40-50g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.*

## Conclusion

Ohn No Kyawswe is a delightful Burmese dish that offers a symphony of flavors and textures. With its creamy coconut milk broth, tender chicken, and perfectly cooked noodles, it’s a truly unforgettable culinary experience. This recipe provides a comprehensive guide to recreating this classic soup in your own kitchen, allowing you to enjoy the authentic taste of Burma. So gather your ingredients, follow the steps, and get ready to savor a bowl of pure comfort and deliciousness! Don’t be afraid to experiment with variations and make it your own. Happy cooking!

## Recipe Card

**Ohn No Kyawswe (Burmese Coconut Chicken Noodle Soup)**

A creamy and flavorful Burmese coconut chicken noodle soup with tender chicken, aromatic spices, and perfectly cooked noodles.

**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour 5 minutes

**Yield:** 6-8 servings

### Ingredients:

* 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
* 4 cups full-fat coconut milk
* 1 large yellow onion, finely chopped
* 4 cloves garlic, minced
* 2-inch piece of fresh ginger, peeled and grated
* 1 teaspoon turmeric powder
* 1 teaspoon paprika
* 2 tablespoons fish sauce
* 4 cups chicken broth
* 2 tablespoons vegetable oil
* Salt and black pepper to taste
* 1 lb fresh wheat noodles
* 2-3 hard-boiled eggs, sliced
* 1/2 cup crispy fried onions
* 1/4 cup fresh cilantro, chopped
* 2 green onions, thinly sliced
* Lime wedges for serving
* Chili flakes to taste (optional)
* 2 tablespoons roasted chickpea flour (optional)

### Instructions:

1. **Prepare the Chicken and Aromatics:** Heat oil in a large pot. Add onion and cook until softened. Add garlic and ginger and cook until fragrant.
2. **Cook the Chicken:** Add chicken and cook until browned on all sides.
3. **Add Spices and Liquids:** Stir in turmeric, paprika, salt, and pepper. Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat to low.
4. **Simmer the Soup:** Cover and simmer for 30-60 minutes, until chicken is tender. Stir in chickpea flour slurry if using.
5. **Cook the Noodles:** Cook noodles according to package directions. Drain and rinse.
6. **Assemble and Serve:** Divide noodles among bowls. Ladle soup over noodles. Garnish with eggs, crispy onions, cilantro, green onions, and lime wedges. Sprinkle with chili flakes if desired. Serve immediately.

### Notes:

* Use full-fat coconut milk for the best flavor and texture.
* Adjust seasoning to your preference.
* Garnishes are key to the final flavor of the dish.

Enjoy your homemade Ohn No Kyawswe!