Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Follow our step-by-step guide on how to make Burmese Chicken-Coconut Soup (Ohn No Kyawswe).

1. Step 1

   Start by blending together the chopped onion, ginger, garlic, and a quarter cup of water until you achieve a smooth purée.

2. Step 2

   While that’s blending, take your rice noodles and soak them in a bowl of lukewarm water for about 30 minutes, allowing them to soften perfectly.

3. Step 3

   Next, season your chicken thighs with a sprinkle of salt and black pepper, then set them aside to absorb those flavors.

4. Step 4

   In a small bowl, whisk together one cup of chicken broth with chickpea flour, and don’t forget to reserve the remaining two cups of chicken broth for later.

5. Step 5

   Now, heat some vegetable oil in a skillet over medium-high heat.

6. Step 6

   Once hot, add the seasoned chicken pieces and cook them, stirring frequently, until they’re lightly browned.

7. Step 7

   Once done, remove the chicken from the skillet and set it aside.

8. Step 8

   Lower the heat to medium and toss in the sliced onions.

9. Step 9

   Cook them, stirring occasionally, until they become soft and translucent, which should take about five minutes.

10. Step 10

    Then, reduce the heat to medium-low and let the onions cook further until they’re very tender and dark brown, around 15 to 20 minutes.

11. Step 11

    At this point, stir in the turmeric, paprika, and cayenne pepper to infuse those wonderful spices into the mix.

12. Step 12

    In a medium stockpot, combine the cooked chicken, any juices that have accumulated, the beautifully browned onions, and your onion-ginger purée.

13. Step 13

    Pour in the remaining two cups of chicken broth and quickly stir in the chickpea flour mixture, mixing well to avoid any clumps.

14. Step 14

    Bring this delightful mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, allowing all those flavors to meld together beautifully.

15. Step 15

    Once the time is up, stir in the creamy coconut milk and gently heat through without boiling.

16. Step 16

    Now it’s time to serve! Divide the soaked rice noodles among five large soup bowls, then ladle the fragrant soup over the noodles.

17. Step 17

    For the finishing touch, garnish with lemon wedges, sliced green onions, hard-cooked eggs, fresh cilantro, a splash of fish sauce, crispy fried noodles, and a sprinkle of curry powder.

18. Step 18

    Enjoy this comforting bowl of goodness that’s sure to warm your heart and delight your taste buds!.