Burmese Chicken-Coconut Soup (Ohn No Kyawswe) Recipe - Allrecipes.com
Burmese Chicken-Coconut Soup (Ohn No Kyawswe) Recipe
  • READY IN ABOUT hrs

Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Recipe by  

"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 Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    25 mins
  • COOK

    40 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
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Reviews More Reviews

May 16, 2013

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!

 
Nov 05, 2012

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.

 

8 Ratings

Apr 07, 2014

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

 
Apr 04, 2014

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!

 
Feb 21, 2014

We loved this!

 
Oct 12, 2013

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.

 

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Nutrition

  • Calories
  • 711 kcal
  • 36%
  • Carbohydrates
  • 98.2 g
  • 32%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 919 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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