Ohn No Khao Swe

A Burmese coconut chicken noodle soup — rich, creamy and warming, served with an array of fresh condiments that everyone assembles to their own taste.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prepare condiments: Set up all condiments in separate bowls before you start cooking. Finely chop 1 bunch fresh coriander and 1 red onion and mix together. Slice 1 bunch spring onion and set aside. Hard-boil 1 dozen eggs sliced and set aside. One lemon, quartered and set aside. Wash 1 bag bean sprouts and set aside. Break up 6 packets Japanese egg noodles and soften with boiling water, then set aside. Place 1 packet crispy noodles and 1 chilli flakes in their own bowls. Everything should be ready to go before the soup is served.

Step 2

Build the base: Cover the base of a large pot with oil and heat over medium. Add 4 tablespoons turmeric (for oil) and stir for a few seconds to flavour the oil. Add 3 cups onion, garlic and ginger blend and simmer until soft, stirring regularly.

Step 3

Add water and spices: Add 1 liters water (for broth), 5 teaspoons paprika and 5 teaspoons chicken stock powder or Vegeta. Stir to combine.

Step 4

Add chicken and coconut: Add 5 kilograms skinless chicken thigh cutlets, bone-in, halved to the pot. Top with 3 teaspoons turmeric (for chicken), 3 teaspoons MSG and 6 teaspoons salt. Pour in 4 tins coconut milk, 2 tins coconut cream and 100 milliliters fish sauce. Stir well to combine.

Step 5

Make the thickening pastes: In a bowl, mix 15 tablespoons roasted chickpea flour with enough water to form a smooth paste. In a separate bowl, mix 4 tablespoons cornflour with a little water to make a slurry. Add both to the pot and stir through. Top with additional water if needed to reach your desired consistency.

Step 6

Simmer until cooked: Simmer the soup until the chicken is cooked through, stirring occasionally. The broth should be thick, creamy and golden.

Step 7

Assemble and serve: To serve, place softened Japanese noodles in a bowl. Add your preferred condiments — coriander and red onion mix, spring onion, sliced egg, bean sprouts, crispy noodles, chilli flakes and a squeeze of lemon. Ladle the creamy chicken soup generously over the top.