Name: Burmese Chicken-Coconut Soup (Ohn No Kyawswe) recipe
Ingredients: ½ onion, chopped;1 (1 inch) piece fresh ginger root, peeled and chopped;2 cloves garlic, chopped;¼ cup water;1 (16 ounce) package rice noodles;1 quart lukewarm water, or as needed to cover;1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes;salt and freshly ground black pepper to taste;3 cups chicken broth, divided;2 tablespoons chickpea flour;2 tablespoons vegetable oil;1 ½ onions, halved and thinly sliced;½ teaspoon ground turmeric;2 teaspoons paprika;½ teaspoon cayenne pepper;1 cup coconut milk;1 lemon, cut into wedges;4 green onions, sliced on the bias, green and white parts;2 hard-cooked eggs, sliced;1 cup chopped fresh cilantro;1 dash fish sauce, or to taste;1 cup crispy fried rice noodles;1 pinch curry powder, or to taste

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Ingredients

½ onion, chopped 1 (1 inch) piece fresh ginger root, peeled and chopped 2 cloves garlic, chopped ¼ cup water 1 (16 ounce) package rice noodles 1 quart lukewarm water, or as needed to cover 1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes salt and freshly ground black pepper to taste 3 cups chicken broth, divided 2 tablespoons chickpea flour 2 tablespoons vegetable oil 1 ½ onions, halved and thinly sliced ½ teaspoon ground turmeric 2 teaspoons paprika ½ teaspoon cayenne pepper 1 cup coconut milk 1 lemon, cut into wedges 4 green onions, sliced on the bias, green and white parts 2 hard-cooked eggs, sliced 1 cup chopped fresh cilantro 1 dash fish sauce, or to taste 1 cup crispy fried rice noodles 1 pinch curry powder, or to taste

Nutrition Info

711.5 calories carbohydrate: 98.2 g cholesterol: 142.5 mg fat: 24.6 g fiber: 5.8 g protein: 24.8 g saturatedFat: 11.9 g servingSize: - sodium: 841.5 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Directions

Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump.
Bring the pot to a boil, reduce the heat to low and simmer, uncovered, for 15 minutes.
Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

Recipe Yield

5 servings

Recipe Note

My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma's, but it works when she is not around.

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