"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." — ThePortugueseChef
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1 (1 inch) piece
fresh ginger root, peeled and chopped
1 (16 ounce) package
lukewarm water, or as needed to cover
boneless, skinless chicken thighs, cut into 1/2 inch cubes
salt and freshly ground black pepper to taste
chicken broth, divided
onions, halved and thinly sliced
lemon, cut into wedges
green onions, sliced on the bias, green and white parts
hard-cooked eggs, sliced
chopped fresh cilantro
fish sauce, or to taste
crispy fried rice noodles
curry powder, or to taste
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 chicken in it, and I think that will be much tastier. I couldn't find chickpea flour, so I used regular all-purpose flour instead and that seemed to work okay. This soup has lots of opportunities for modifications, adding different vegetables, tofu, etc. Very yummy, versatile, and really hits the spot, and all that ginger is quite soothing especially if you have a cold.
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 and 7 year olds happily devoured their portions, alternating bites with salad or bread to mitigate the heat! Definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Burmese Chicken-Coconut Soup (Ohn No Kyawswe)
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 221
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