Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

8
Bryan Correia 1

"My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma's, but it works when she is not around."
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Ingredients

1 h 5 m servings 711 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 711 kcal
  • 36%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 98.2g
  • 32%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 841 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
  2. Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
  3. Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
  4. In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump.
  5. Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
  6. Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

Unbelievably yum! Made it pretty much as written, except the chick was already cooked, skipped optional garnishes, and only 1/4t cayenne, which left it still quite spicy. Even at that, my 10 an...

Most helpful critical review

Sauce was good, but waaaay too many noodles. Not sure if I'll make it again. Lots of dirty dishes in my sink afterwards.

Unbelievably yum! Made it pretty much as written, except the chick was already cooked, skipped optional garnishes, and only 1/4t cayenne, which left it still quite spicy. Even at that, my 10 an...

This is a really delicious soup, I'm only taking off one star because I found the sauteed chicken in it to be a bit unappealing. i'm making it again tonight, but using some leftover roasted chic...

Sauce was good, but waaaay too many noodles. Not sure if I'll make it again. Lots of dirty dishes in my sink afterwards.

The delicious soup deserves 5 stars, but I took off one because the rice noodles detracted from the flavor. I only used half the noodles called for, but it was still too many because they didn't...

Easy to make and child friendly! Something different for a weekday dinner.

Pretty delicious and interesting dish. There were a few adjustments to the original recipe. The original portion of rice noodles (16 oz.) was a bit excessive so I cut it in half. I also slightly...

We loved this!

So close to being perfectly delicious...I'm a bit perplexed by the amount of noodles called for the soup recipe...noodles went to waste. I tried all of the optional condiments and thought they ...