Recipe by Bryan Correia
"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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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
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!
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.
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 pick up any of the soup flavor so just added a tasteless element to the bottom of the bowl. Do try the soup, though, and all the garnishes. The flavors blend beautifully and taste great.
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 adjusted the cooking method for the rice noodles to give it a more thorough doneness. Didn’t have chickpea flour so ap flour was substituted in its place. This one is definitely worth a try!
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 added to the dish in a positive way.
* 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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