Kokosnoot Kipnoedels (Ohn No Khao Swè)
အုန်းနို့ခေါက်ဆွဲ Ohn No Khao SwèZeg het: ohn-noh KOW-sweh
Ohn No Khao Swè is een geliefde Birmese noedelsoep met malse kip die suddert in een geurige kokosmelkbouillon die licht is gebonden met kikkererwtenmeel. Tarwenoedels worden bedekt met de zijdezachte soep, hardgekookt ei en een kleurrijke verzameling knapperige gebakken sjalotten, knoflook, geroosterde kikkererwten, chilivlokken en verse koriander. Mild gekruid maar diep hartig, dit troostrijke gerecht wordt in heel Myanmar genoten als ontbijt, lunch of diner en weerspiegelt de liefde van het land voor contrasterende texturen en smaken.
Kokosnoot Kipnoedels (Ohn No Khao Swè)
အုန်းနို့ခေါက်ဆွဲ, Ohn No Khao Swè
Uitgesproken ohn-noh KOW-sweh
- Voor
- 4
- Voorbereiding
- 25 min
- Bereiding
- 35 min
- Totaal
- 1 uur
- Niveau
- Gemiddeld
Ook notenvrij.
Allergenen: bevat gluten, ei, vis. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.
Toppings
Bereiding
Heat the oil in a large pot over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.
Stir in the garlic, ginger, curry powder, turmeric, and paprika. Cook for 30 seconds until fragrant.
Add the chicken pieces and cook, stirring, until no longer pink, about 4 minutes.
In a bowl, whisk the chickpea flour with 1 cup (240 ml) of the chicken stock until smooth. Pour this slurry into the pot along with the remaining stock, coconut milk, and fish sauce.
Bring to a gentle simmer, stirring frequently to prevent lumps. Cook uncovered for 15–20 minutes until the chicken is tender and the broth has thickened to a silky, gravy-like consistency. Taste and adjust salt.
Meanwhile, cook the noodles according to package directions until just tender. Drain and rinse briefly with hot water.
Divide the noodles among four deep bowls. Ladle the hot coconut chicken broth and chicken over the noodles.
Top each bowl with two egg halves and generous sprinkles of fried shallots, fried garlic, roasted chickpeas, chili flakes, and chopped cilantro. Serve with lime wedges on the side.
Regionale varianten
In some Shan State versions the coconut milk is reduced or omitted and the broth is lighter. Modern adaptations sometimes use coconut cream for extra richness or add a spoonful of yogurt for tang.
Opmerkingen van de kok
- Stir the chickpea flour slurry well before adding to avoid lumps; keep the broth at a gentle simmer rather than a hard boil.
- Prepare all the crunchy toppings in advance; they can be stored in airtight containers for several days.
- For a smoother broth, some cooks blend a portion of the soup before serving, though this is not strictly traditional.
Serveer met
Lime wedges, extra chili flakes, and pickled mustard greens or fresh cucumber slices.
Van tevoren maken en bewaren
The coconut chicken broth keeps well in the refrigerator for 2 days; reheat gently and cook fresh noodles just before serving.
