Myanmar / Soup
Ohn no khao swe
Wheat noodles in a thick coconut broth with chicken and chickpea flour.
Ingredients
- Wheat noodles500 g
- Chicken thigh, in small pieces700 g
- Coconut milk600 ml
- Chickpea flour60 g
- Onions3
- Garlic6 cloves
- Ginger30 g
- Turmeric2 tsp
- Paprika1 tbsp
- Fish sauce3 tbsp
- Eggs, boiled, to serve5
- Limes3
- Chilli flakes2 tsp
- Vegetable oil100 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Pound the onion, garlic and ginger to a paste and fry it in oil with the turmeric and paprika.
Add the chicken in small pieces and fry it until it whitens all over.
Add a litre of water and the fish sauce and simmer twenty minutes.
Slake the chickpea flour in a cup of cold water until completely smooth and lump-free.
Pour the slaked flour into the broth in a thin stream, whisking without stopping.
Cook ten minutes to thicken, add the coconut milk and warm it five minutes without boiling.
Boil the noodles, divide them between bowls, ladle over the broth and serve with egg, lime and chilli.
