Ohn No Khao Swe (Burmese Creamy Coconut, Turmeric & Chickpea-Flour Chicken Noodle Soup) – Authentic Myanmar Recipe
Yangon’s beloved creamy noodle bowl thickened with toasted chickpea flour and brightened with raw red onion and lime.
- Country of Origin
- 🇲🇲 Myanmar (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Springy wheat noodles, Tender turmeric-braised chicken thighs, Halved boiled egg, Chickpea flour (besan), Coconut milk
Ingredients for Ohn No Khao Swe (Burmese Creamy Coconut, Turmeric & Chickpea-Flour Chicken Noodle Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) springy wheat noodles, prepped into bite-sized pieces
- 1.5 cups tender turmeric-braised chicken thighs, washed and trimmed
- 1 cup halved boiled egg
- 1 medium onion and 3 cloves garlic, finely minced with chickpea flour (besan)
- 1.5 tbsp traditional Myanmar seasoning (coconut milk, turmeric, ginger, garlic, chili oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, chickpea flour (besan), and coconut milk, turmeric, ginger, garlic, chili oil for 30 seconds.
- Add springy wheat noodles and tender turmeric-braised chicken thighs, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Myanmar sauce clings glossily to every strand.
- Finish with halved boiled egg and serve piping hot.