Can I make this dish ahead of time?
Yes, the chicken and coconut broth can be made a day in advance and stored in the refrigerator. Cook the noodles and fry the shallots just before serving for the best texture.
DINNER
Burmese Ohn No Khao Swe (Coconut Chicken Noodles) with Crispy Shallots
Experience the rich, creamy flavors of Burma with this comforting bowl of Ohn No Khao Swe. Tender chicken and egg noodles are bathed in a luscious coconut broth, then topped with a delightful crunch of crispy shallots. This recipe brings an authentic taste of Burmese cuisine right to your kitchen.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the thinly sliced shallots and fry, stirring occasionally, for 5-7 minutes until golden brown and crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
02
In a large pot or Dutch oven, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the chicken pieces and cook for 3-5 minutes until lightly browned on all sides. Remove the chicken and set aside.
03
Reduce heat to medium. Add the chopped onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
04
Add the turmeric powder, paprika, and chili powder to the pot. Cook for 30 seconds, stirring constantly, until aromatic.
05
Return the chicken to the pot. Pour in the coconut milk and chicken broth. Stir in the fish sauce and lime juice. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through.
06
While the curry simmers, cook the egg noodles according to package directions. Drain well.
07
To serve, divide the cooked egg noodles among bowls. Ladle the creamy chicken and coconut broth over the noodles. Garnish generously with the crispy shallots, fresh cilantro, and a lime wedge for squeezing.
About This Recipe
Experience the rich, creamy flavors of Burma with this comforting bowl of Ohn No Khao Swe. Tender chicken and egg noodles are bathed in a luscious coconut broth, then topped with a delightful crunch of crispy shallots. This recipe brings an authentic taste of Burmese cuisine right to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, toast the spices lightly in a dry pan before adding them to the curry. If you prefer a thicker broth, you can mix 1 tablespoon of chickpea flour with a little water to form a slurry and stir it into the simmering broth during the last 5 minutes of cooking.
Easy Substitutions
You can substitute chicken breast for thighs, though thighs will yield a more tender result. For a vegetarian version, use firm tofu or chickpeas instead of chicken and vegetable broth instead of chicken broth. Rice noodles can be used in place of egg noodles.
Storage & Reheating
Store leftover Ohn No Khao Swe in an airtight container in the refrigerator for up to 3 days. Store crispy shallots separately to maintain their crunch. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce.
Serving Suggestions
Serve with extra lime wedges, a side of chopped hard-boiled eggs, a sprinkle of crushed roasted peanuts, or a small bowl of chili flakes for those who enjoy more heat. A simple green salad with a light vinaigrette would also complement the rich flavors.
Common Mistakes
Overcooking the chicken can make it dry; ensure it's just cooked through. Burning the shallots will result in a bitter taste, so fry them slowly and watch them carefully. Not seasoning the broth adequately can lead to a bland dish; taste and adjust the fish sauce and lime juice as needed. Using light coconut milk will result in a less creamy and flavorful broth.
Frequently Asked Questions
What kind of egg noodles should I use?
Medium-thick fresh or dried egg noodles work best. Look for ones labeled 'chow mein' or 'lo mein' noodles if traditional Burmese noodles are unavailable.
Is this dish spicy?
The recipe includes 1/2 teaspoon of chili powder, which provides a mild warmth. You can increase or decrease this amount to suit your preference, or add fresh chilies for more heat.
MORE TO KNOW
Achieving perfectly crispy shallots is key to this dish. The trick is to slice them very thinly and fry them slowly over medium heat, ensuring they don't burn. Once they start to turn golden, they can brown quickly, so watch them closely. Removing them from the oil just before they reach your desired crispness allows them to continue cooking slightly from residual heat, preventing over-browning.
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