Ohn No Khao Swè
A Burmese coconut-chicken noodle soup whose name is romanized several ways (Ohn No Khao Swè, Ohn No Khauk Swe, On No Khauk Swe), all valid transliterations of the same dish rather than one being more correct than another. It's genuinely the well-documented ancestor of northern Thailand's khao soi, part of the same noodle-soup lineage. Real ohn no khao swè is thickened with chickpea (gram) flour rather than cream or a roux, which is the real authenticity marker, and finished with crispy fried noodles, boiled egg, lime, chili oil, and fried shallots.
Meat
⚠ Contains: Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g chicken thighs, bone-in
- 1 can (400ml) coconut milk
- 3 tbsp chickpea (gram) flour, mixed with water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp paprika
- 400g wheat egg noodles
- 2 eggs, boiled
- Fried shallots, chili oil, lime, and cilantro, to serve
Steps
- Simmer the chicken in water with onion, garlic, and ginger until tender. Remove, shred, and reserve the broth.
- Stir the paprika and coconut milk into the broth.
- Whisk in the chickpea flour slurry and simmer until the broth thickens slightly.
- Cook the noodles separately and divide among bowls.
- Ladle the broth and shredded chicken over the noodles.
- Top with fried noodles, boiled egg, fried shallots, chili oil, lime, and cilantro.