Coconut Chicken Noodles (Ohn No Khao Swè)
အုန်းနို့ခေါက်ဆွဲ Ohn No Khao SwèSay it: ohn-noh KOW-sweh
Ohn No Khao Swè is a beloved Burmese noodle soup featuring tender chicken simmered in a fragrant coconut milk broth lightly thickened with chickpea flour. Wheat noodles are topped with the silky soup, hard-boiled egg, and a colorful array of crisp fried shallots, garlic, roasted chickpeas, chili flakes, and fresh cilantro. Mildly spiced yet deeply savory, this comforting dish is enjoyed for breakfast, lunch, or dinner across Myanmar and reflects the country’s love of contrasting textures and flavors.
Coconut Chicken Noodles (Ohn No Khao Swè)
အုန်းနို့ခေါက်ဆွဲ, Ohn No Khao Swè
Pronounced ohn-noh KOW-sweh
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Toppings
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Lime wedges, extra chili flakes, and pickled mustard greens or fresh cucumber slices.
Make ahead and storage
The coconut chicken broth keeps well in the refrigerator for 2 days; reheat gently and cook fresh noodles just before serving.
